How to Make Perfect Swig-Style Sugar Cookies
- take care not to over flour the dough
- press the cookies between 1/4- and 1/2-inch (not too thin!)
- under bake the cookies just slightly
Sugar Cookie Dough
The cookie dough is soft but thick. This helps the cookies develop those signature crinkly, ruffled edges
- Roll the dough into balls. I use my large #20 cookie scoop {aff. link}.
- Grab a flat-bottomed glass, spray with cooking spray, and dip into a bowl of granulated sugar.
- Press each ball of dough into a thick circle (dipping the bottom of the glass again in sugar between cookies).
The cookies will spread and flatten a bit more while baking, but they will retain their ruffly edges for that signature soda shop look.
Perfect Sugar Cookie Frosting
A delicious sugar cookie is only as good as the frosting on top!
And the frosting recipe for these Swig sugar cookies is exceptional. Soft, creamy and delicious.
Tint with food coloring, if desired, and then frost the cooled cookies leaving a thin border around the edges.
Add any variety of sprinkles! 😍
Cookies:
- 1 cup (227 g) salted butter, softened
- ¾ cup (164 g) neutral-flavored oil, canola, vegetable, grapeseed, etc
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup (86 g) powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar or baking powder
- ½ teaspoon salt
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract (see note)
- 5 ½ cups (781 g) all-purpose flour (I use unbleached)
- Granulated sugar for pressing the cookies
Frosting:
- ¾ cup (170 g) salted butter, softened
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 cups (684 g) powdered sugar
- 1-2 tablespoons cream or milk
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
- Bake the cookies for 7-9 minutes until the edges are set (it's ok if the center of the cookies looks slightly under baked).
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
- Frost cooled cookies and decorate with sprinkles, if desired.
- recipe from Here: recipe link
Serving: 1 Cookie, Calories: 374kcal, Carbohydrates: 53g, Protein: 3g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 158mg, Fiber: 1g, Sugar: 35g
