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!
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.
Press ingredients into a greased 9×13″ glass baking dish.
Bake at 350 for 250-30 minutes or until a toothpick inserted in center comes out clean. Cool completely before adding icing.
I used these ingredients for the icing.
While blondies are baking, make icing: Cream butter with sour cream, vanilla and salt. Add powdered sugar and cream again.
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)
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
|
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 3/4 cup canola oil
- 1 1/4 cups 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)
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 3/4 cup sour cream
- 4 1/2 cups powdered sugar
- 1/4 tsp. sea salt
- 1 tbsp. milk (or more if needed)
- 1 tsp. vanilla extract
- 2 drops red food coloring
- rainbow sprinkles as desired
Ingredients
BLONDIES:
SOUR CREAM ICING:
|
|
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt.
- Add flour and stir with a wooden spoon until 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.
- Cream butter with sour cream, vanilla and salt.
- Slowly add powdered sugar.
- When the ingredients get really thick add a tablespoon or so of the milk.
- Beat until the frosting reaches the desired consistency.
- Add 1-2 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.
- Allow icing to set up before storing blondies in the refrigerator.
- Cut into 24 bars.
NOTE: This recipe works best with mixing the flour in with a wooden spoon. If you try to use an electric mixer it overmixes the ingredients and you have to keep adding additional flour to get the right consistency of the dough.
NOTE: These bars need to be refrigerated about 2 hours after adding the icing so the icing sets up enough and doesn’t drizzle down the sides when cutting.
Recipe inspired from Vintage Revivals.
© Can’t Stay Out of the Kitchen
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!
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
|
- 1 cup unsalted butter softened to room temperature (2 sticks)
- 3/4 cup canola oil
- 1 1/4 cups 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)
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 3/4 cup sour cream
- 4 1/2 cups powdered sugar
- 1/4 tsp. sea salt
- 1 tbsp. milk (or more if needed)
- 1 tsp. vanilla extract
- 2 drops red food coloring
- rainbow sprinkles as desired
Ingredients
BLONDIES:
SOUR CREAM ICING:
|
|
- Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt.
- Add flour and stir with a wooden spoon until 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.
- Cream butter with sour cream, vanilla and salt.
- Slowly add powdered sugar.
- When the ingredients get really thick add a tablespoon or so of the milk.
- Beat until the frosting reaches the desired consistency.
- Add 1-2 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.
- Allow icing to set up before storing blondies in the refrigerator.
- Cut into 24 bars.
NOTE: This recipe works best with mixing the flour in with a wooden spoon. If you try to use an electric mixer it overmixes the ingredients and you have to keep adding additional flour to get the right consistency of the dough.
NOTE: These bars need to be refrigerated about 2 hours after adding the icing so the icing sets up enough and doesn’t drizzle down the sides when cutting.
