These melt in your mouth Swig Sugar Cookies are insanely addicting covered in an incredible Buttercream Frosting!
Need an amazing cookie recipe for Christmas? These are sensational!
Have you had a Swig sugar cookie before? Well they are pretty much the best sugar cookie you will ever try!
So soft and melt right in your mouth, it will be next to impossible to stop eating them!
perfect for your holiday cookie tray, pot lucks, bake sales, church functions, even christmas gifts!
This is basically a copycat cookie recipe from an old school soda shoppe, they are super easy to make too – no rolling or cutting involved!
They are topped with a wonderful but not too sweet buttercream frosting! frost the cookies then grab your sprinkles and top each one- you can even choose the colored sprinkles to match the holiday or occasion you want to serve them for!
This is definitely a must make cookie to add to your baking list!
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Swig Sugar Cookies with Buttercream Frosting
- 1 cup (2 sticks) salted butter, softened
- 3/4 cup vegetable oil
- 1 1/4 cups granulated white sugar
- 3/4 cup confectioners sugar
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 2 Tbsp. sour cream
- 2 eggs
- 1 tsp. vanilla extract
- 5 1/2 cups all purpose flour
- 1/2 granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 Tbsp. sour cream
- 1 tsp. vanilla extract or almond extract
- 6 cups confectioners sugar
- 1 to 2 Tbsp. heavy whipping cream
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Using a handheld mixer, cream butter, oil, and both sugars until creamed.
- Add baking soda and cream of tartar and mix for 1 to 2 minutes, until creamy.
- Beat in sour cream, eggs, and vanilla extract for another 1 to 2 minutes, until smooth.
- Add flour and stir just until combined.
- Add 1/2 cup of sugar to a bowl and spray the bottom of a glass with non-stick cooking spray.
- Dip the glass in the sugar and press the cookies to about a 1/2" thickness, re-dipping the glass after each cookie.
- Bake until cookies are only just set and not golden on the edges; about 10 to 12 minutes.
- Cool for at least 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.
- Using a handheld mixer, cream butter, sour cream, and vanilla extract for about 2 minutes.
- Add in confectioners sugar and heavy cream(as needed) and beat until smooth and creamy.
- Frost cooled cookies and serve.
For the cookies:
For the frosting: