Copycat Swig Sugar Cookies
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.
Servings: 24
Calories: 399kcal
Equipment
- 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
Calories: 399kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 280mg | Potassium: 52mg | Fiber: 1g | Sugar: 34g | Vitamin A: 395IU | Calcium: 15mg | Iron: 1mg