Copycat Swig Cookies Recipe

4.95 from 36 votes

Copycat Swig Cookies Recipe

Make Swig's famous sugar cookies from home with this copycat recipe! These Copycat Swig Cookies are THICK and delicious, topped with a creamy frosting.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Cookie

1 cup butter room temperature
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tbsp water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt
5 1/2 cups all-purpose flour

Frosting

6 tbsp butter room temperature
1/2 cup sour cream
3 cups powdered sugar
1/2 tsp salt
3-4 tbsp milk
1/2 tsp almond extract
red food coloring

Instructions

Begin by creaming together butter, oil, sugars, water and eggs in your mixer. Mix for a few minutes until well combined.
In a separate bowl, combine dry ingredients and slowly add to butter mixture.
Mix all ingredients until they are well combined. Dough should not be sticky.
Roll dough into 1.5 inch balls and place on a greased cookie sheet.
To give the cookies their cracked edges, place ¼ cup sugar and a pinch of salt in a separate bowl. Place the bottom of a glass into this mixture and then press it onto your ball of dough. The diameter of the bottom of the glass I used was 2.5 inches.
Press cookies until they are a bit wider than the glass bottom diameter (my cookies were about 3 inches in diameter) and cook at 350°F for 8 minutes. Cookies end up being about 3.5 inches in diameter after being baked.
Let cool and place in fridge.
For the frosting mix butter, sour cream, powdered sugar, salt, 1 drop food coloring and almond extract. Mix well and add the desired amount of milk you want to get it the thickness you want. I only added a few tablespoons.
Spread frosting on cookies right before serving.
ENJOY!

Notes

I rolled my dough balls to be 1.5" diameter.
Using a cup with a 2.5" base diameter, I pressed cookies to a 3/8" thickness and 3" diameter.
When cookies were cooked they were 3.5" wide.

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