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Swig Sugar Cookies | Can't Stay Out of the Kitchen | these #cookies are absolutely divine! One of the BEST you'll ever eat. Great for #holiday baking. #dessert

Swig Sugar Cookies

Teresa Ambra
These heavenly cookies have a shortbread crust, then they're topped with a sour cream frosting which is divine. They're fabulous for holiday baking or special occasions. You won't be able to stop eating them once you start!
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 36
Calories 299 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 2 large mixing bowls
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 regular dinner glass to make the swig indention in the dough
  • 1 small bowl
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

COOKIES:

  • 1 cup unsalted butter softened to room temperature (2 sticks)
  • 3/4 cup canola oil or use coconut oil or avocado oil
  • 1 1/4 cup granulated sugar
  • 3/4 cup powdered sugar
  • 2 tbsp. water
  • 2 large eggs
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. sea salt
  • 6 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 1/4 cup granulated sugar
  • pinch sea salt

SOUR CREAM FROSTING:

  • 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. 2% milk (or more if needed)
  • 1 tsp. vanilla extract
  • 2 drops red food coloring or as needed

Instructions
 

COOKIES:

  • Cream together butter, canola oil, sugars, water, eggs, baking soda, cream of tartar and salt in a large mixing bowl with electric mixer.
  • Add flour and stir with a wooden spoon until thoroughly mixed.
  • Roll dough into golf ball-sized balls and place three inches apart on greased cookie sheets.
  • Combine ¼ cup granulated sugar and a pinch of salt in a small bowl.
  • Dip the bottom of a flat drinking glass into the sugar mixture.
  • Firmly press each dough ball with the sugar-coated glass.
  • Bake cookies at 350° for 12-15 minutes or until lightly browned on the bottom.
  • Rotate cookie sheets on oven racks after seven minutes of baking time.
  • Remove to cookie rack.
  • Refrigerate cookies once cool. (I omitted this step).
  • Add icing and allow to set up.
  • Refrigerate cookies until ready to serve.

SOUR CREAM FROSTING:

  • Cream butter with sour cream, vanilla and salt in a large mixing bowl with an electric mixer.
  • 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.
  • Dollop 1-2 tbsp. frosting into the indentation of each swig cookie and smooth with the back of a spoon.
  • Allow icing to set up before storing cookies in the refrigerator.

Notes

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: Each oven is different. My oven took over 25 minutes to cook these cookies completely because I was cooking 3 racks at a time.
 
NOTE: Make sure you provide plenty of room for these cookies to spread while baking.
 
NOTE: I gobbed the icing on each cookie and still had enough icing for two batches of cookies.
 
Recipe adapted from Vintage Revivals.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 299kcalCarbohydrates: 42gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 34mgSodium: 93mgPotassium: 47mgFiber: 1gSugar: 26gVitamin A: 282IUVitamin C: 0.04mgCalcium: 13mgIron: 1mg
Keyword cookie, dessert
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