Swig Sugar Cookies
This copycat recipe for Frosted Swig Sugar Cookies makes the most melt-in-your-mouth sugar cookies that are thick and buttery, then topped with swirls of perfectly balanced pink frosting made with a hint of almond extract. This is a no-chill recipe that you don't have to roll out and cut into shapes so they are an easy sugar cookie recipe for when you are short on time.
Servings: 16 cookies
Ingredients
Cookies
- 1 cup (227g) salted butter softened
- 3/4 cup vegetable oil
- 1 1/4 cups (250g) granulated sugar + extra for tops of the cookies
- 3/4 cup (90g) powdered sugar
- 2 large eggs
- 1 1/2 Tablespoons vanilla extract
- 5 1/2 cups (776g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Pink Frosting
- 1/2 cup (114g) salted butter softened
- 4 cups (480g) powdered sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon almond extract (can be doubled for more almond flavor)
- 2-3 Tablespoons heavy cream
- Neon pink gel food coloring
Instructions
Cookies
- Preheat oven to 350℉ (177℃). Line two baking sheets with parchment paper.
- Combine butter, oil, granulated sugar, and powdered sugar in a large mixing bowl. Beat on medium speed until creamy and well-combined. Stop and scrape the sides of the bowl, then beat again until smooth, about 2-3 minutes.1 cup (227g) salted butter, 3/4 cup vegetable oil, 1 1/4 cups (250g) granulated sugar, 3/4 cup (90g) powdered sugar
- Add eggs and vanilla and beat well. Scrape the bottom and sides of the bowl again.2 large eggs, 1 1/2 Tablespoons vanilla extract
- Add flour, baking soda, cream of tartar, and salt. Mix on low speed just until combined, but do not overmix.5 1/2 cups (776g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt
- Roll the dough into 16 balls (about 3.2 ounces or 91g per ball of dough) and arrange on the prepared baking sheets with space between each ball. Spray the bottom of a glass or measuring cup with cooking spray then dip in granulated sugar. Press down on each cookie while twisting gently, to flatten and create cracks around the edges.
- Bake for 10-12 minutes just until the edges of the cookies start to turn slightly golden brown. Do not overbake. Remove and cool completely on wire racks. The cookies will continue to set up as they cool even if they are slightly underbaked.
Frosting
- Beat butter on high speed for 3-4 minutes until creamy, smooth, and lightened in color.1/2 cup (114g) salted butter
- Add half of the powdered sugar along with the vanilla extract, almond extract, and half of the cream. Mix on low speed until it starts to come together.4 cups (480g) powdered sugar, 1 Tablespoon vanilla extract, 1/2 teaspoon almond extract, 2-3 Tablespoons heavy cream
- Add remaining powdered sugar and cream. Mix on low until combined, then add food coloring 1 drop at a time while mixing until you achieve your desired color.Neon pink gel food coloring
- Increase the speed and mix on medium-high to high speed for 3 minutes until creamy, light, and fluffy. Add additional cream if needed to achieve a soft, spreadable frosting consistency.
- Frost the cooled cookies with a generous swirl of frosting before serving. Many people enjoy these classic sugar cookies served chilled for at least 30 minutes.
Notes
- Convection oven: You can bake these in a convection oven at 325 degrees F for the same amount of time (10-12 minutes).
Nutrition
Calories: 528kcal | Carbohydrates: 84g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 254mg | Potassium: 80mg | Fiber: 1g | Sugar: 51g | Vitamin A: 590IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 2mg
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