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The Best Swig Sugar Cookies {Copycat Recipe}

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These are the very best little frosted sugar cookies on the planet! A knockoff from the favored soda store, these Swig sugar cookies are superb (and really easy – no rolling or slicing out!).







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Lots of frosted Swig sugar cookies with sprinkles on white tray.

Have you hopped on the Swig sugar cookie train? Not the buying-of however the making-and-devouring-of train? 

I’m guessing lots of you could have. I imply, knockoff recipes for these standard pressed and frosted sugar cookies are definitely nothing new. And I’m not reinventing the wheel from scratch at present.

But I AM sharing my go-to, favourite copycat recipe for these Swig sugar cookies, and I could also be biased, however this recipe actually the very best one I’ve made out of the handfuls of recipes I’ve tried for these cookies over time. 

Swig sugar cookie frosted with sprinkles on white napkin.

If you’ve been round for the reason that starting of MKC time (bless you), you may acknowledge this outdated Sugar Gems recipe. Posted lengthy earlier than these standard soda/cookie retailers started popping up all over the place, it’s proof that pressed (no rolling or slicing!) and frosted sugar cookies have been a favourite for many people lengthy earlier than they turned fashionable and went viral on-line. 

I’ve used that Sugar Gems recipe many occasions once I’ve wanted a fast frosted sugar cookie repair that didn’t require digging out the cookie cutters. And over time, after making most of the knockoff Swig recipes on the market (like this standard one Mandy posted years in the past) and utilizing the Sugar Gems recipe as a base, I’ve provide you with my very own barely totally different Swig copycat cookie recipe. 

It’s not vastly totally different from different variations, however it does have some variations that make it price residing in a weblog publish all its personal. 

Swig sugar cookie pressed flat and baked on half sheet pan.

A pair keys to success for the proper Swig sugar cookie is to:

-use simply the correct amount of flour within the dough
-don’t press the cookies too skinny (I purpose for between 1/4- and 1/2-inch)
-underbake simply barely (or on the very least, don’t overbake!)

I’ve given each a cup measure and a weight measure for the flour on this recipe. If you don’t have a kitchen scale, be sure to fluff the flour within the container earlier than scooping in your cup and leveling off. You don’t need the flour packed into the measuring cup, in any other case the baked cookies will most likely be dry and crumbly.

At the identical time, this isn’t an excellent gentle, sticky dough. It’s thick and a bit stodgy, however the rolled dough ought to press simply. 

Sugar cookie dough in Bosch mixer.

I take advantage of my massive #20 cookie scoop {aff. link}, and roll the thick dough into balls. The relaxation is easy – seize a flat-bottomed glass, spray with cooking spray so the primary dip into sugar sticks, after which press every dough ball (dipping the underside of the glass once more in sugar between cookies). 

The cookies will unfold simply barely whereas baking but when the dough is completely floured, they need to retain their ruffly edges for that signature soda store look. 

Step by step of cookie dough, pressing with a glass.

The reality is, although, irrespective of how fantastic the sugar cookie is, it’s not going anyplace and not using a killer frosting. Bad frosting will damage these Swig sugar cookies quicker than you’ll be able to say “swig style sugar cookie” ten occasions quick. 

Good factor this ultra-creamy, delectable frosting isn’t rocket science. It’s just a bit butter, a bit bitter cream (go along with it – it’s what units this frosting aside!), powdered sugar and some extras, like vanilla and cream. 

Whip it up, frost these cooled cookies, after which seize some sprinkles and go to city. The prospects for coloured frosting/festive sprinkles to match actually any vacation or event is nearly thoughts boggling.

Swig sugar cookie frosted with sprinkles with bite taken out on white napkin.

Walker, the resident 13-year outdated round right here, made three double batches of those cookies final fall for a center college management fundraiser. The first day he took them, they had been the primary baked good to promote out. We’re speaking inside minutes. The second day, the secretaries within the entrance workplace, figuring out of their reputation from the day earlier than, snuck a number of cookies upfront (they paid!) as a way to beat the inevitable rush.

And the third day after the cookies bought out in report time once more, three of Walker’s associates advised him he ought to overlook college and go into the cookie making enterprise. 

In order to streamline the method, we made and froze the rolled cookie dough upfront…and I’ve learn many feedback on-line that say the frosted sugar cookies freeze nicely, too! Who knew? That’s fairly superior (though I haven’t tried it myself). 

Anyway, all I’m saying is, these Swig sugar cookies are good. Like, actually good. Like, now that I’ve this straightforward gentle and chewy drop sugar cookie recipe in my life and now this go-to pressed sugar cookie, I’m undecided I’ll ever pull out the cookie cutters once more. 

Also, I could have waited too lengthy for a primary model, however method again within the archives is that this insane chocolate frosted Swig cookie, and it’s one among my favourite cookies EVER! Looks like you don’t have any excuse to not be baking cookies throughout the hour. 🙂

Lots of frosted Swig sugar cookies with sprinkles on white tray.   

One Year Ago: How to Make Cinnamon Rolls Ahead of Time
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Five Years Ago: Classic Crème Brulee

Yield:
30 cookies

Prep Time:
30 minutes

Cook Time:
12 minutes

Additional Time:
30 minutes

Total Time:
1 hour 12 minutes

Ingredients

Cookies:

  • 1 cup butter (8 ounces, 16 tablespoons), softened
  • 3/4 cup neutral-flavored oil, like avocado, canola or vegetable
  • 1 1/4 cups (9.25 ounces) granulated sugar
  • 3/4 cup (3 ounces) powdered sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 tablespoons bitter cream
  • 2 massive eggs
  • 1 teaspoon vanilla extract (see be aware)
  • 5 1/2 cups (27.5 ounces) all-purpose flour (I take advantage of unbleached)
  • Granulated sugar for urgent the cookies

Frosting:

  • 3/4 cup (6 ounces, 12 tablespoons) butter, softened
  • 2 tablespoons bitter cream
  • 1 teaspoon vanilla extract
  • 6 cups (24 ounces) powdered sugar
  • 1-2 tablespoons cream or milk

Instructions

  1. Preheat the oven to 350 levels F (or 325 levels F for convection bake) and line a number of half sheet pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl utilizing a handheld electrical mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt throughout the highest of the sugars (do not add the baking soda and cream of tartar in a single lump or it would clump whereas mixing). Mix till well-combined and tremendous creamy, 1-2 minutes, scraping down the perimeters of the bowl as wanted.
  3. Add the bitter cream, eggs and vanilla and blend till well-combined, 1-2 minutes, once more scraping down the perimeters of the bowl as wanted.
  4. Add the flour and blend till no dry streaks stay and the combination is evenly mixed; do not overmix.
  5. Scoop the dough into about 3-tablespoon sized parts (I take advantage of a #20 cookie scoop) and roll into balls. Place a number of inches aside on the ready baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the underside of a flat-bottomed glass with cooking spray and dip the underside of the glass into the sugar. Press every cookie into a fair thickness dipping the underside of the glass into the sugar between every press (no must spray it once more with cooking spray after the primary time). The edges of the cookie will ruffle out a bit. It’s actually as much as you the way thick or skinny to press the cookies. I like them between 1/4- and 1/2-inch thick.
  6. Bake the cookies for 10-12 minutes till simply set. Try to not allow them to get golden on the perimeters or very a lot on the underside – which means they’ve baked too lengthy they usually could also be dry and crumbly as a substitute of creamy and gentle.
  7. Let the cookies cool for a couple of minutes on the baking sheets earlier than eradicating to a cooling rack to chill fully.
  8. For the frosting, in a medium bowl (can use a handheld or stand mixer) mix the butter, bitter cream and vanilla. Mix till thick and clean and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and blend till well-combined and creamy, scraping down the perimeters of the bowl as wanted. Add further cream, if wanted, to regulate the consistency of the frosting so it’s thick however nonetheless gentle and spreadable.
  9. Frost the cooled cookies and beautify with sprinkles, if desired.

Notes

I’ve additionally used vanilla butter emulsion rather than the vanilla extract (in each the cookies and frosting) for an excellent yummy, buttery vanilla taste.

Be cautious to not overflour the dough or the cookies is perhaps dry as a substitute of soppy after baking. If you do not weigh your substances, be sure to fluff the flour within the container earlier than scooping within the measuring cup and leveling (do not pack or shake the flour into the cup!).

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As an Amazon Associate and member of different affiliate applications, I earn from qualifying purchases.

Recipe Source: tailored from my outdated Sugar Gems recipe and this standard recipe at Vintage Revivals; frosting recipe tailored from A Bountiful Kitchen’s recipe 

Disclaimer: I’m a participant within the Amazon Services LLC Associates Program, an affiliate promoting program designed to supply a way for me to earn charges by linking to Amazon.com and affiliated websites.

Posted on February 4, 2019 by Mel

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