Swig-Style Sugar Cookies
With no rolling or cutting out, these sugar cookies are soft, easy, amazing and sooo delicious!
I love sugar cookies. I feel like so much about this time if year is centered on chocolate, chocolate and more chocolate, that I really appreciate a good, old fashioned sugar cookie. These are my favorite rolled cookies…but with all the baking I tend to do this time of year, it’s nice to have sugar cookies that come together quickly, don’t require resting in the fridge, and don’t require rolling and cutting. Enter the Swig sugar cookie.
Swig sugar cookies hail from the Swig bakery and soda shops located in Utah, and they are just to die for. They’re perfectly soft and just the right amount to sweet, so you don’t feel like your teeth will ache from eating one.
They’re amazing any time of year, but there’s just something magical about having sugar cookies at Christmas time. These are the sort of cookies you’ll leave out for Santa…and then steal a few for yourself when your kids aren’t looking! 😉
Swig-Style Sugar Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter softened
- ¾ cup neutral-flavored oil or ghee
- 1 ¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 5 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- granulated sugar to flatten the cookies
Frosting Ingredients
- 1/2 cup butter softened
- 2 tablespoons sour cream
- 4 cups powdered sugar
- 2 teaspoons vanilla
- food coloring if desired
- 1-2 tablespoons milk
Instructions
Cookie Directions
- Preheat the oven to 350 degrees. Line cookie sheets with either silpat or parchment paper.
- In a large mixing bowl, or in the bowl of a stand mixer (using the paddle attachment), beat the butter for 2-3 minutes or until light and fluffy. Add in the oil, granulated sugar and powdered sugar and beat until well combined. Add in the eggs, sour cream, and vanilla, mixing well.
- In a separate bowl, whisk together flour, baking soda, salt and cream of tartar.
- Add the four mixture to the butter and sugar mixture and mix just until flour is completely blended in.
- Using a tablespoon or a cookie dough scoop, portion dough into 1 1/2” balls and place at least two inches apart on prepared cookie sheets.
- Spray the bottom of a flat-bottom drinking glass with cooking spray and dip into granulated sugar. Use the glass to flatten though dough balls to about ¼” thick.
- Bake for 10-12 minutes or until the cookies are set. You do NOT want them to be golden on the edges…this is what keeps them nice and soft.
- Cool cookies completely on a wire rack before frosting.
Frosting Directions
- To make the frosting, beat together butter, sour cream and vanilla. Add in powdered sugar and milk (and food coloring if using) and mix together, adding extra sugar or milk to achieve a thick but spreadable frosting. Frost cooled cookies and decorate as desired.
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