Description

Swig Sugar Cookies are a beloved treat known for their soft, thick texture and signature indentation topped with a sweet, creamy frosting. This recipe combines a rich dough rolled in sugar for a delicate crisp edge, baked to perfection, and finished with a smooth frosting colored to match the classic look. Perfect served cold for a delightful dessert or snack.

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
¾ cup vegetable oil
1 ¼ cups granulated sugar
¾ cup powdered sugar
2 tablespoons water
2 large eggs
5 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon salt
½ cup granulated sugar (for rolling)

Frosting

½ cup unsalted butter, softened
2 tablespoons sour cream
1 teaspoon salt
4 cups powdered sugar
3–4 tablespoons milk
Red or pink food coloring (optional)

Instructions

Preheat Oven: Heat your oven to 350 degrees Fahrenheit, preparing a non-stick cookie sheet for baking.
Mix Wet Ingredients: In a large bowl, cream together 1 cup softened unsalted butter, ¾ cup vegetable oil, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, and 2 tablespoons water using an electric hand mixer until smooth and well combined. Add 2 large eggs and mix thoroughly.
Combine Dry Ingredients: In a separate medium bowl, whisk together 5 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt.
Make the Dough: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated to create a soft cookie dough.
Shape and Sugar Coat: Roll the dough into golf ball-sized balls. Roll each ball in ½ cup granulated sugar until well-coated, then place on the cookie sheet spaced apart.
Create Signature Indentation: Using the bottom of a glass, gently press the center of each dough ball to flatten it slightly and create a distinct edge, but keep the cookie thick for softness.
Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the bottoms are lightly browned. The centers should remain slightly underbaked to maintain softness as they cool.
Prepare Frosting: While the cookies bake, cream together ½ cup softened unsalted butter, 2 tablespoons sour cream, and 1 teaspoon salt in a large bowl until smooth. Gradually add 4 cups powdered sugar, mixing well. Add 3-4 tablespoons milk to reach your desired frosting consistency. Add a few drops of red or pink food coloring if desired and mix until color is uniform.
Frost the Cookies: Once cooled, spread the frosting into the indentation in the center of each cookie, leaving the edges exposed.
Chill and Serve: Swig Sugar Cookies are best served cold. Store them layered between parchment paper in an airtight container in the refrigerator or freezer until ready to enjoy.

Notes

Do not overbake the cookies to keep them soft and tender.
The indentation in the middle helps hold the frosting and gives the cookies their distinctive look.
For best results, chill the cookies after frosting before serving.
You can customize the frosting color with food coloring to fit the occasion.
Use parchment paper between layers of cookies to avoid sticking during storage.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Swig Sugar Cookies, soft sugar cookies, frosted sugar cookies, holiday cookies, classic sugar cookie recipe