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 Copycat Swig Sugar Cookies.
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 chewy. And they are topped with a generous layer of sweet and creamy frosting, which makes the ideal canvas for holiday decorating.
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 cookie decorating party this year, so you can bet I will be making several batches of these Copycat Swig Sugar Cookies for the event.
Tips for Making Copycat Swig Sugar Cookies
- For a fun presentation, make these sugar cookies in different sizes (bake each size separately) and arrange them together on platters. Great for parties or edible gifts!
- Bake the 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.
More Fun and Festive Christmas Cookie 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 1/2 cups all-purpose flour plus more for rolling.
- 2 teaspoons baking powder
- 1 tsp salt
- 1 cup butter softened
- 3/4 cup butter flavored shortening
- 1 cup sugar
- 1 cup powdered sugar
- 2 tablespoons sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 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 3/4-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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