Description
Soft and buttery copycat Swig sugar cookies with signature crinkled edges and creamy pink sour cream frosting, delivering a bakery-style treat that melts in your mouth.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/4 cup granulated sugar (for pressing the cookies)
- 3/4 cup powdered sugar
- 2 tablespoons heavy cream
- 2 large eggs, room temperature
- 5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for frosting)
- 1 cup sour cream
- 1/4 teaspoon salt (for frosting)
- 1 teaspoon vanilla extract
- 5 1/3 cups powdered sugar (for frosting)
- 2–3 drops red food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, vegetable oil, 1 1/4 cups granulated sugar, powdered sugar, heavy cream, and eggs until smooth and well combined.
- In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Scoop the dough and roll into golf ball–sized balls. Place on prepared baking sheets about 2–3 inches apart.
- Place the remaining 1/4 cup granulated sugar in a shallow dish.
- Dip the bottom of a drinking glass in the sugar and press onto each dough ball to flatten halfway, creating the crinkled edges.
- Bake for 8–11 minutes until the tops look set but not browned.
- Allow cookies to cool for 4–5 minutes on the baking sheet, then transfer to a rack to cool completely.
- For the frosting, beat the softened butter for 2–3 minutes until light and fluffy.
- Add sour cream, salt, and vanilla extract and mix until smooth.
- Gradually add powdered sugar and beat until thick and creamy.
- Add food coloring and mix until a soft pink color forms.
- Spread frosting over completely cooled cookies before serving.
Notes
- Do not overbake the cookies; they should remain pale and soft.
- Press cookies only halfway so they stay thick and tender.
- Frost cookies only after they have fully cooled.
- Store unfrosted cookies at room temperature for up to 3 days.
- Frosted cookies should be refrigerated and kept up to 5 days.
- Freeze unfrosted cookies for up to 2 months and frost after thawing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
