Copycat Swig Sugar Cookies

4.67 from 6 votes

These copycat swig sugar cookies are a delicious soft and buttery sugar cookie, that is somewhere between a sugar cookie and a shortbread cookie, topped with a delicious sweet pink buttery frosting.

Prep Time10

Cook Time10

Servings:

Calories: 399kcal

Equipment

Stand Mixer
Large Mixing Bowl

Ingredients

For the Sugar Cookies:

1 cup butter (softened)
3/4 cup shortening
1 1/2 cups white granulated sugar (divided - save 1/4 cup for flattening the cookies)
3/4 cup powdered sugar
2 TBS milk
2 large eggs
5 cups all purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt

For the Frosting:

1/2 cup butter (softened)
1/4 cup sour cream
1/2 tsp salt
4 cups powdered sugar
1 TBS milk
5 drops red food coloring
1/2 tsp vanilla extract (optional - I don't think the original has it)
1/2 tsp almond extract (optional for a Crumbl styled cookie frosting)

Instructions

For the Sugar Cookies:

Preheat the oven to 350 degrees farenheit.
In a stand mixer bowl (or other large bowl), cream together your butter, shortening, granulated sugar and powdered sugar for about 2 minutes till light and fluffy.
Add in the milk and eggs and stir till combined.
Add in the flour, baking soda, cream of tartar and salt and stir till it all comes together. The dough should come together, but be a little crumbly.
Scoop the dough into 3-4 TBS sized scoops and roll into balls.
Place 8 at a time on a baking sheet lined with a silicone liner or parchment paper.
Add remaining 1/4 cup granulated sugar to a small flat plate.
Spray the bottom of a flat circular glass cup with nonstick spray. Press it into the sugar.
Press each cookie down using the glass cup until they're about 1/2 inch thick.
Bake in the preheated oven for 8-10 minutes until the cookies look barely done on top. They may not look cooked through the middle, but they will keep cooking on the tray.
Allow cookies to cool for several minutes on the baking pan. Then remove them to a cooling rack to cool completely.

For the Frosting:

Cream together the butter, sour cream, salt and powdered sugar on low until well blended.
Add in the milk and beat on medium speed till mixed.
Add in the food coloring, and desired extracts.
Continue mixing over medium speed for another 3-4 minutes until the frosting is light and fluffy.
Spread the frosting over the tops of the cooled cookies.
Top with sprinkles if desired.

Nutrition