Swig Cookie Blondies
Swig Cookie Blondies are sensational. Really. You’ve heard of Swig Sugar Cookies. These are very similar but made into bar form instead. Yes, they certainly are scrumptious. Of course, I just love anything with icing. In fact, I have difficulty stopping when cookies have icing!
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Truthfully, it would be better to refrigerate the bars a couple of hours before cutting so the icing can set up a little more. Since the icing is made with sour cream, you really need to keep these bars refrigerated after baking them and applying the icing.
Back in early December I made Swig Sugar Cookies for our Christmas in Ovilla gala that our church was hosting for our small town here in Texas. (I include them in my Christmas Cookie Extravaganza). While I made a double batch of the cookies and the icing, I had SO much icing left over that I really didn’t want to throw it away.
I decided to make another batch of the cookies into blondies and add some sprinkles (always a winner). I gave them to the young teenage boy who takes care of our dogs when we travel. He’s not a big sweets eater but he enjoys my treats, and I heard they vanished rather rapidly. 🙂
If you’re looking for a divine iced blondie recipe, you’ve got to give Swig Cookie Blondies a try. They’re really to die for. Bring them to any potluck or party and watch them disappear.
Swig Cookie Blondies are incredibly delicious.
I didn’t have time to allow the blondies to refrigerate for several hours before taking pictures. The icing wouldn’t have drizzled down the sides quite so much. 🙂
Sprinkles on top of the blondies add a delicate color and sparkle to these cookies.
Here’s what I did.
I used these ingredients for the blondies plus water.
Place softened butter, oil, sugar, powdered sugar, eggs, cream of tartar, baking soda, salt and water in a mixing bowl.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir ingredients with a wooden spoon until combined. You can also mix on very low speed of electric mixer until well combined.
Press ingredients into a greased 9×13″ glass baking dish.
Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely before adding icing.
I used these ingredients for the icing. (The next time I made the recipe, I skipped the milk. It was perfect without it.)
While blondies are baking, make icing: Cream butter with sour cream, vanilla and salt. Add powdered sugar and cream again. You should actually add the powdered sugar about 1/3 to 1/2 cup at a time and work in slowly until all the powdered sugar has been added.
Add red food coloring and mix again.
Here the icing is ready. Refrigerate until ready to use. (I doubled the ingredients so this is much more icing than the regular amount).
Spread icing over top of cooled blondies. Sprinkle with funfetti sprinkles. Allow bars to set up in refrigerator a couple of hours before cutting into bars.
Swig Cookie Blondies are amazing. They’re great for holiday baking, too.
Swig Cookie Blondies are a great dessert to make anytime you have company.
Swig Cookie Blondies will become some of your favorite cookies.
Here’s the recipe.
SWIG COOKIE BLONDIES
(Recipe inspired from Vintage Revivals)
Swig Cookie Blondies
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
BLONDIES:
- 1 cup salted butter softened to room temperature (2 sticks) unsalted butter will also work
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 1 tbsp. water
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 5 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
SOUR CREAM ICING:
- 1/2 cup salted butter softened to room temperature (1 stick) you can also use unsalted butter
- 3/4 cup sour cream
- 4 1/2 cups powdered sugar
- 1/4 tsp. sea salt
- 1 tbsp. 2% milk (I omitted this from the recipe the second time I made it, as the icing was perfect without it)
- 1 tsp. vanilla extract
- 3 drops red food coloring
- 1/4 cup rainbow sprinkles or, as desired
Instructions
BLONDIES:
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and mix on very lowest speed of electric mixer until thoroughly mixed.
- Or, you can stir ingredients with a wooden spoon until very thoroughly mixed.
- Spread dough into a 9x13” greased glass baking dish.
- Bake cookies at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Spread icing over top.
- Sprinkle with sprinkles.
- Allow icing to set up before cutting.
- Refrigerate blondies until ready to serve.
SOUR CREAM ICING:
- Cream butter with sour cream, vanilla and salt in a large mixing bowl with an electric mixer.
- Slowly add powdered sugar and continue mixing.
- (I added the powdered sugar about 1/3 cup to 1/2 cup at a time and mixed with the mixer with each addition).
- When the ingredients get really thick add a tablespoon or so of the milk (only if necessary).
- Beat until the frosting reaches the desired consistency.
- Add 3 drops of red food coloring and mix with beater on high for 1 minute.
- Spread frosting on top of cooled blondies.
- Sprinkle with rainbow sprinkles.
- Refrigerate blondies for about two hours so the icing sets up before cutting into bars.
- Cut into 24 bars.
Notes
Recipe inspired from Vintage Revivals.
© Can’t Stay Out of the Kitchen
Nutrition
You’ll be drooling after the first bite!
We loved Swig Cookie Blondies. If you like iced blondies you’ll love these.
I guarantee that one will not be enough! You’ll down two or three of these in a jiffy.
You may also enjoy these delicious recipes!
Swig Cookie Blondies
Equipment
- 1 9×13" glass baking dish
- 2 large mixing bowls
- 1 electric mixer
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
BLONDIES:
- 1 cup salted butter softened to room temperature (2 sticks) unsalted butter will also work
- 3/4 cup canola oil or use coconut oil or avocado oil
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 1 tbsp. water
- 2 large eggs
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. sea salt
- 5 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
SOUR CREAM ICING:
- 1/2 cup salted butter softened to room temperature (1 stick) you can also use unsalted butter
- 3/4 cup sour cream
- 4 1/2 cups powdered sugar
- 1/4 tsp. sea salt
- 1 tbsp. 2% milk (I omitted this from the recipe the second time I made it, as the icing was perfect without it)
- 1 tsp. vanilla extract
- 3 drops red food coloring
- 1/4 cup rainbow sprinkles or, as desired
Instructions
BLONDIES:
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt in a large mixing bowl with an electric mixer.
- Add flour and mix on very lowest speed of electric mixer until thoroughly mixed.
- Or, you can stir ingredients with a wooden spoon until very thoroughly mixed.
- Spread dough into a 9×13” greased glass baking dish.
- Bake cookies at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool completely.
- Spread icing over top.
- Sprinkle with sprinkles.
- Allow icing to set up before cutting.
- Refrigerate blondies until ready to serve.
SOUR CREAM ICING:
- Cream butter with sour cream, vanilla and salt in a large mixing bowl with an electric mixer.
- Slowly add powdered sugar and continue mixing.
- (I added the powdered sugar about 1/3 cup to 1/2 cup at a time and mixed with the mixer with each addition).
- When the ingredients get really thick add a tablespoon or so of the milk (only if necessary).
- Beat until the frosting reaches the desired consistency.
- Add 3 drops of red food coloring and mix with beater on high for 1 minute.
- Spread frosting on top of cooled blondies.
- Sprinkle with rainbow sprinkles.
- Refrigerate blondies for about two hours so the icing sets up before cutting into bars.
- Cut into 24 bars.