the best Swig Sugar Cookie - Copycat recipe
If you are a sugar cookie lover like me, you must add these to your collection asap!
I think my favorite part about them is a hint of almond which sets them apart from other sugar cookies.
They also stay soft and melt in your mouth! SO delicious!
These cookies are also PERFECT for a baby shower! You can change the frosting color to match any baby shower theme. Pink, blue, yellow, green!
Another cute idea is to package up 2-3 cookies in a favor bag or box and give to guests as baby shower favors! So cost effective and sweet. And your guests will love them and probably ask you for the recipe.
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COPYCAT SWIG SUGAR COOKIE RECIPE
adapted from plum street collective
COOKIE INGREDIENTS
- 1 cup unsalted butter at room temperature (2 sticks)
- 3/4 cup vegetable oil
- 1 1/4 cup white sugar
- 3/4 cup powdered sugar
- 2 Tbsp water
- 1 1/2 tsp vanilla
- 1 tsp almond extract
- 2 eggs
- 1/2 tsp baking soda
- 1 tsp salt
- 5 1/2 cups flour
FROSTING INGREDIENTS
(note: This makes a ton of frosting. It is definitely for those who love to slather it on thick. you can always 1/2 the recipe and still have enough - if you aren't a huge frosting lover.)
- 1/2 cup room temperature butter
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 bag powdered sugar (2 lb bag) - if too runny, can add more
- 1 tsp salt
- 1/4 cup milk
- red food coloring
COOKIE INSTRUCTIONS
- Preheat oven to 350 degrees.
- Cream butter, oil, sugar, water, vanilla extract, almond extract, and eggs in a mixer.
- In a separate bowl, combine all of the dry ingredients. Add to wet mixture little by little, continuing to mix along the way.
- Make into 2 Tbsp sized balls. Align on cookie sheet and chill for 20 minutes.
- Put 1/4 cup sugar in a small bowl (this is additional sugar, not listed above)
- Take cookies out of refrigerator and dip the bottom of a glass into the bowl of sugar. Carefully flatten each cookie, giving them rough edges.
- Bake at 350 for 8 minutes. Let them sit and rest on the pan for 5 minutes after you take them out of the oven. They will continue to cook as they sit.
- Frost after they have completely cooled. Some people put them in the refrigerator to cool, and then frost them. This is optional.
FROSTING INSTRUCTIONS
- Cream together butter, sour cream and salt
- Slowly add in powdered sugar
- Add in milk, extracts, and a few drops of food coloring to make a pink color
- Frost cookies when they are completely chilled
- Keep in the refrigerator in a sealed container
- ENJOY!
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