This glorious Soft Christmas Sugar Cookie Recipe is easy to make and requires no chill time! Frosted with a smooth colored sour cream frosting, they are the perfect touch to your Christmas table!
I have a year-round passion for cookie baking. But when December 1st rolls around, cookie baking really kicks into high gear in my kitchen. Christmas is pretty much synonymous with cookies in our family, and we will happily bake our way through the entire holiday season. While we dedicate much of our baking time to preparing our treasured family cookie recipes, I also like to find at least one new recipe to make. And this year, it is all about these soft Christmas sugar cookies!
What I love about this recipe is unlike many other sugar cookie recipes, this dough does not need to be chilled before rolling out. Which means you can go from mixing to eating these delectable sugar cookies in far less time. I am hosting a Christmas Eve cookie decorating party this year, so you can bet I will be making several batches of these Copycat Swig Sugar Cookies for the event. They're the perfect cookie for adults and kids to enjoy!
We have so many Christmas cookie recipes on the site that I'm sure you'll love! If you're looking for a traditional cut out sugar cookie recipe, check out our Sugar Cookie Gingerbread Men. For a chewy sugar cookie, check out these Sprinkle Sugar Cookies or our Maple Snickerdoodles!
WHY WE LOVE THESE SOFT SUGAR COOKIES
- They are a cross between a lofthouse cookie and a shortbread cookie and one of our favorite cookies! They are soft cookies with the perfect amount of flavor.
- Easy to decorate- decorating cutout sugar cookies with royal icing is an art beyond itself. However you do not need to be a gourmet cookie decorator for these cookies! They are simply frosted with a delicious sour cream frosting and adorned with festive sprinkles.
- No chill time! This sugar cookie dough does not need to be cold. You make the dough then bake right away resulting in the best soft sugar cookie recipe!
- Easy to make- This is the best sugar cookie recipe for people baking for the first time. There are no crazy ingredients or equipment needed either and come out perfect every single time!
- They're pretty! With the vibrant frosting colors, it's a great way to add some edible decor to your dessert table or Christmas cookie tray this holiday season.
- Switch out the frosting colors- Make these for Easter, Valentine's day or anytime you need a perfectly soft sugar cookie.
WHAT IS A SWIG SUGAR COOKIE?
If you haven't yet tasted (or heard of) Swig Sugar Cookies, prepare to be smitten. The perfect cross between a sugar cookie and shortbread, they are deliciously soft and slightly chewy. And they are topped with a generous layer of sweet and creamy frosting, which makes the ideal canvas for holiday decorating.
The original Swig cookies are simply rolled into cookie dough balls the pressed down with the back of a glass or measuring cup resulting in rugged edges. This is the easiest way to do it, however if you are looking for a pretty option, I would roll out the dough and cut with a round cookie cutter.
This post was originally written in 2018. Since then, Cumbl cookies have taken the world by storm. Crumbl actually came out with an exact copy of Swig's signature pink sugar cookie (which this recipe is based off of), but has since retired it. I suspect it is because there was a proprietary issue. But all of that doesn't matter, because with this recipe we can just all make these amazing cookies at home!
INGREDIENTS TO MAKE THIS SUGAR COOKIES RECIPE
Soft Sugar Cookies-
- all-purpose flour
- baking powder
- salt
- butter, softened
- butter flavored shortening- you can also replace this with more butter.
- granulated white sugar
- powdered sugar
- sour cream
- large eggs
- vanilla extract
Sour Cream Frosting-
- Unsalted butter, softened
- sour cream
- powdered sugar
- vanilla
- milk
- food coloring, if desired
- sprinkles, if desired
HOW TO MAKE THIS EASY SUGAR COOKIE RECIPE
Make sure to bring all ingredients to room temperature before baking. This is a great recipe to bake with the kids!
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- Combine butter, shortening, and sugars in the bowl of your mixer. Beat until light and fluffy, about 5 minutes. Scrape down bowl.
- Add sour cream and eggs, one at a time, scraping down the bowl before the next addition.
- Beat in vanilla extract.
- Gradually add dry ingredients to the butter mixture, beating on low until just combined.
- Transfer dough to a lightly floured surface and roll to ¾-inch thickness dough discs.
- Cut with desired sized round, and transfer cookies to lined baking sheet placing 2 inches apart from one another.
- Bake small cookies for 6 minutes, medium sized cookies 7-8 minutes, and large rounds for 8-10 minutes.
- Once done, cool for a few minutes on the pan, then transfer cookies to a wire rack to cool completely.
Frosting
- To make the frosting beat butter and sour cream until creamy.
- Gradually add in powdered sugar, beating on low until incorporated.
- Add vanilla and 1 tablespoon of milk.
- Increase mixer speed to high and beat until light and smooth.
- Add additional tablespoon of milk if frosting is too stiff.
- If coloring, separate frosting into different bowl and add 3-4 drops of coloring per bowl. Stir until combined.
- Frost cookies and garnish with sprinkles, if desired.
TIPS FOR MAKING COPYCAT SWIG SUGAR COOKIES
- For a fun presentation, make these sugar cookies in different sizes (bake each size separately as the bake time is different) and arrange them together on platters. Great for parties or edible gifts!
- Bake cookies ahead of time and store in an airtight container in the fridge. Then when you're ready, take the cookies out and let them come to room temperature while you make the frosting.
- Instead of rounds, you can use the top of a drinking glass to cut the cookies out.
- Change up your extracts! I love using almond extract in sugar cookie dough as it gives a subtle but sweet flavor. But remember that a little goes a long way with that flavoring!
- Use gel food coloring to get the vibrant frosting colors.
STORAGE
Allow the frosting to dry on these cookies before storing. Once they are dry to the touch, store in a large airtight container. Separate the layers of cookies with wax paper or parchment paper. Cover the container and store on the counter for up to 4 days or refrigerated for up to 1 week. You can also make the cookie dough and/or unfrosted cookies and freeze for up to 3 months.
MORE FUN AND FESTIVE CHRISTMAS COOKIES RECIPES
If you like this recipe for Copycat Swig Sugar Cookies, you'll want to try my Christmas Pinwheel Cookies, Ombre Gingerbread Christmas Trees, and Christmas Spritz Cookies.
- 5 ½ cups all-purpose flour plus more for rolling.
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup butter flavored shortening
- 1 cup sugar
- 1 cup powdered sugar
- 2 tablespoons sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup unsalted butter softened
- 2 tablespoons sour cream
- 4 cups powdered sugar
- 2 teaspoons vanilla
- 1-2 tablespoons milk
- Food coloring if desired
-
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
-
In a large bowl, whisk together flour, baking powder, and salt; set aside.
-
Combine butter, shortening, and sugars in the bowl of your mixer. Beat until light and fluffy, about 5 minutes. Scrape down bowl.
-
Add sour cream and eggs, one at a time, scraping down the bowl before the next addition.
-
Beat in vanilla extract.
-
Gradually add flour mixture to the butter mixture, beating on low until just combined.
-
Transfer dough to a lightly floured surface and roll to a ¾-inch thickness.
-
Cut with desired sized round, and transfer cookies to lined baking sheet placing 2 inches apart from one another.
-
Bake small cookies for 6 minutes, medium sized cookies 7-8 minutes, and large rounds for 8-10 minutes.
-
Once done, cool for a few minutes on the pan, then transfer cookies to a cooling rack.
-
To make the frosting beat butter and sour cream until creamy.
-
Gradually add in powdered sugar, beating on low until incorporated.
-
Add vanilla and 1 tablespoon of milk.
-
Increase mixer speed to high and beat until light and smooth.
-
Add additional tablespoon of milk if frosting is too stiff.
-
If coloring, separate frosting into different bowl and add 3-4 drops of coloring per bowl. Stir until combined.
-
Frost cookies and garnish with sprinkles, if desired.
Recipe adapted from Butter With A Side of Bread.
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