Go Back
+ servings
Pink frosted cookies with a bite taken out of them.
Print Recipe
5 from 2 votes

Swig Sugar Cookies Recipe

These scooped and pressed sugar cookies have the best texture, the best flavor, and the best pink frosting on top!
Step-by-step photos can be seen below the recipe card.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: cookie, cookies, Dessert
Cuisine: American
Servings: 24 cookies
Author: Laurel Perry

Equipment

  • Kitchen Scale (optional)
  • 2 Baking Sheet
  • Stand Mixer
  • Cookie Portion Scoop

Ingredients

For the Cookies

  • cups all-purpose flour 660 grams
  • ½ teaspoon baking soda 3 grams
  • ½ teaspoon cream of tartar 2 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 cup unsalted butter 226 grams, softened (2 sticks)
  • ¾ cup vegetable oil 150 grams
  • cups granulated sugar 350 grams, divided
  • ¾ cup powdered sugar 85 grams
  • 2 tablespoons milk 28 grams
  • 2 large eggs 100 grams

For the Frosting

  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 2 tablespoons sour cream 28 grams, room temperature
  • 4 cups powdered sugar 452 grams
  • 1 teaspoon kosher salt 3 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 3-4 tablespoons milk 43-57 grams (as needed)
  • Pink food coloring (red also works)

Instructions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
  • In a large bowl, whisk the flour, baking soda, cream of tartar, and salt together.
    5½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, 1 teaspoon kosher salt
    A bowl of flour with a whisk in it.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, 1¼ cup granulated sugar, and powdered sugar until combined, scraping down the bowl as needed.
    1 cup unsalted butter, ¾ cup vegetable oil, 1¾ cups granulated sugar, ¾ cup powdered sugar
    A bowl full of butter in a blender.
  • Add in the milk and eggs. Mix until combined, again scraping down the bowl.
    2 tablespoons milk, 2 large eggs
    A bowl of yellow batter in a mixer.
  • Add in the flour and mix on medium-low until just combined.
    A bowl full of dough in a blender.
  • Add the remaining ½ cup sugar to a small bowl.
    1¾ cups granulated sugar
  • Using a large cookie scoop, scoop and roll cookies that are about 3 tablespoons of dough. Roll the cookies in the sugar and line them up on the sheet pan about 3 inches apart.
    A baking sheet with six yellow eggs on it.
  • Spray the bottom of a glass with nonstick spray. Press down on each cookie until they are about ½ inch thick. The edges will crack - that is what we are going for!
    Cookies on a baking sheet on a marble countertop.
  • Bake for 8-10 minutes until the edges are set. The center of the cookie will not be fully baked - that is okay. Let the cookies cool on the cookie sheet for 5 minutes. Transfer them to a wire rack to cool completely.
  • While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sour cream until smooth and creamy, scraping the bowl as needed.
    ½ cup unsalted butter, 2 tablespoons sour cream
    A bowl of butter in a glass bowl.
  • Add in the powdered sugar and salt, mixing until combined.
    4 cups powdered sugar, 1 teaspoon kosher salt
    Butter in a glass bowl.
  • Add in the milk and vanilla and mix again. Add pink or red food coloring until your desired color is achieved. These cookies are usually a pale pink.
    1 teaspoon pure vanilla extract, 3-4 tablespoons milk, Pink food coloring
    Pink icing in a food processor.
  • Frost cooled cookies with an offset spatula or butter knife. Serve and enjoy!
    Pink frosted cookies on a marble countertop.

Video

Notes

  • To speed up the cooling process, place the cookies in the fridge.
  • You can freeze the cookie dough in balls after step 7 for up to 3 months. Let thaw overnight in the refrigerator before pressing and baking.
Storage: Store Swig cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 425kcal | Carbohydrates: 60g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 227mg | Potassium: 57mg | Fiber: 1g | Sugar: 38g | Vitamin A: 388IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 1mg