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Swig Cookie Blondies | Can't Stay Out of the Kitchen | these blondies are divine! The sour cream icing is spectacular. We loved these #cookies. #dessert

Swig Cookie Blondies

Teresa Ambra
Swig Cookie Blondies will rock your world. Literally! These fabulous blondies are made with a shortbread crust and topped with a sour cream icing and sprinkles. If you want a rich, decadent and heavenly dessert that will wow your family and friends, this is it! Prepare to salivate over every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 429 kcal

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

NOTE: These bars need to be refrigerated after adding the icing for about 2 hours, 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
[nutrition-label]
 

Nutrition

Calories: 429kcalCarbohydrates: 59gProtein: 4gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 50mgSodium: 139mgPotassium: 65mgFiber: 1gSugar: 38gVitamin A: 423IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Keyword brownie, cookie, dessert
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