Swig Sugar Cookies Recipe

Pink frosted cookies with a bite taken out of them.

Print Recipe

5 from 2 votes

These scooped and pressed sugar cookies have the best texture, the best flavor, and the best pink frosting on top!

Prep Time1

Cook Time10

Total Time1 10

Course: cookie, cookies, Dessert

Cuisine: American

Difficulty: Easy

Servings: cookies

Author: Laurel Perry

Equipment

Kitchen Scale (optional)
2 Baking Sheet
Stand Mixer
Cookie Portion Scoop

Ingredients

For the Cookies

5½ cups all-purpose flour 660 grams
½ teaspoon baking soda 3 grams
½ teaspoon cream of tartar 2 grams
1 teaspoon kosher salt 3 grams
1 cup unsalted butter 226 grams, softened (2 sticks)
¾ cup vegetable oil 150 grams
1¾ cups granulated sugar 350 grams, divided
¾ cup powdered sugar 85 grams
2 tablespoons milk 28 grams
2 large eggs 100 grams

For the Frosting

½ cup unsalted butter 113 grams, room temperature (1 stick)
2 tablespoons sour cream 28 grams, room temperature
4 cups powdered sugar 452 grams
1 teaspoon kosher salt 3 grams
1 teaspoon pure vanilla extract 4 grams
3-4 tablespoons milk 43-57 grams (as needed)
Pink food coloring (red also works)

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, whisk the flour, baking soda, cream of tartar, and salt together.
5½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 1 teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, 1¼ cup granulated sugar, and powdered sugar until combined, scraping down the bowl as needed.
1 cup unsalted butter, ¾ cup vegetable oil, 1¾ cups granulated sugar, ¾ cup powdered sugar
Add in the milk and eggs. Mix until combined, again scraping down the bowl.
2 tablespoons milk, 2 large eggs
Add in the flour and mix on medium-low until just combined.
Add the remaining ½ cup sugar to a small bowl.
1¾ cups granulated sugar
Using a large cookie scoop, scoop and roll cookies that are about 3 tablespoons of dough. Roll the cookies in the sugar and line them up on the sheet pan about 3 inches apart.
Spray the bottom of a glass with nonstick spray. Press down on each cookie until they are about ½ inch thick. The edges will crack - that is what we are going for!
Bake for 8-10 minutes until the edges are set. The center of the cookie will not be fully baked - that is okay. Let the cookies cool on the cookie sheet for 5 minutes. Transfer them to a wire rack to cool completely.
While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sour cream until smooth and creamy, scraping the bowl as needed.
½ cup unsalted butter, 2 tablespoons sour cream
Add in the powdered sugar and salt, mixing until combined.
4 cups powdered sugar, 1 teaspoon kosher salt
Add in the milk and vanilla and mix again. Add pink or red food coloring until your desired color is achieved. These cookies are usually a pale pink.
1 teaspoon pure vanilla extract, 3-4 tablespoons milk, Pink food coloring
Frost cooled cookies with an offset spatula or butter knife. Serve and enjoy!

Video

Notes

To speed up the cooling process, place the cookies in the fridge.
You can freeze the cookie dough in balls after step 7 for up to 3 months. Let thaw overnight in the refrigerator before pressing and baking.

Storage: Store Swig cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition