Swig Sugar Cookie Recipe: The Softest, Chewiest Bite of Bliss!

Craving that melt-in-your-mouth, pillowy soft sugar cookie with the perfect balance of sweet and tangy? Look no further! This Swig sugar cookie recipe delivers the iconic treat you know and love, right in your own kitchen. Forget the long lines and premium prices – with a few simple ingredients and easy-to-follow steps, you can bake a batch of these irresistible cookies that will have everyone begging for more.

These aren’t just any sugar cookies; they’re inspired by the famous Swig sugar cookies, known for their incredibly soft texture, distinctive frosting, and that signature sprinkle of coarse sugar. This recipe captures all the essential elements that make Swig cookies so special, ensuring a delightful baking experience and a truly unforgettable cookie!

Why This Recipe Works

This recipe is meticulously crafted to replicate the unique texture and flavor of authentic Swig sugar cookies. Here’s why it works so well:

• Cream Cheese: The secret ingredient! Cream cheese adds moisture, tenderness, and a subtle tang that perfectly complements the sweetness of the cookie. It’s the key to that signature soft, almost cake-like texture.
• Sour Cream: Similar to cream cheese, sour cream contributes to the cookie’s moisture content and adds a delightful tang that balances the sweetness. It also helps to create a more delicate crumb.
• Oil and Butter Combination: Using both oil and butter provides the best of both worlds. Butter contributes to the rich flavor, while oil keeps the cookies incredibly soft and moist.
• Chilling the Dough: Chilling the dough is crucial! It prevents the cookies from spreading too thin during baking and allows the flavors to meld together, resulting in a more flavorful and tender cookie.
• The Right Baking Time: Baking these cookies until they are just barely set is essential for maintaining their soft and chewy texture. Overbaking will result in dry, hard cookies.
• That Signature Frosting: The tangy cream cheese frosting, with a hint of almond extract, perfectly complements the sweetness of the cookie. The coarse sugar sprinkle adds a delightful crunch and visual appeal.

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt

For the Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4-5 cups powdered sugar
• 2 tablespoons milk or heavy cream
• 1/2 teaspoon almond extract
• Coarse sugar, for sprinkling (turbinado sugar or sanding sugar recommended)

Instructions

1. Make the Cookie Dough: In a large bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
2. Add Wet Ingredients: Beat in the softened cream cheese and sour cream until smooth. Add the eggs, vanilla extract, and almond extract, and mix until well combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. The dough will be soft.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too thin during baking.
6. Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Shape the Cookies: Roll the chilled dough into 1 1/2-inch balls. Place the balls on the prepared baking sheets, leaving about 2 inches between each cookie.
8. Flatten the Cookies: Gently flatten each cookie with the bottom of a glass or measuring cup. You can dip the bottom of the glass in sugar to prevent sticking.
9. Bake: Bake for 9-11 minutes, or until the edges are just barely golden brown and the centers are still slightly soft. Do not overbake!
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. Make the Frosting: While the cookies are cooling, prepare the frosting. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
12. Add Powdered Sugar and Flavor: Gradually add the powdered sugar, mixing until smooth and creamy. Add the milk or heavy cream and almond extract, and mix until the frosting reaches your desired consistency.
13. Frost and Sprinkle: Once the cookies are completely cool, frost them generously with the cream cheese frosting. Immediately sprinkle the tops with coarse sugar.
14. Enjoy! Serve immediately or store in an airtight container.

Tips for Success

• Don’t Overmix: Overmixing the dough will develop the gluten, resulting in tough cookies. Mix until just combined.
• Chill the Dough: This is non-negotiable! Chilling prevents spreading and enhances flavor.
• Use Softened Ingredients: Softened butter and cream cheese are essential for creating a smooth and creamy batter.
• Don’t Overbake: These cookies are meant to be soft. Bake until the edges are just barely golden. They will continue to set up as they cool.
• Adjust Sweetness: Feel free to adjust the amount of powdered sugar in the frosting to your preference.
• Get Creative with Sprinkles: While coarse sugar is traditional, feel free to experiment with different sprinkles to match the occasion.
• Use Parchment Paper: Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
• Room Temperature is Key: Allow frosted cookies to sit at room temperature for about 30 minutes after frosting to allow the frosting to set slightly. This will prevent smudging when storing.

Storage Instructions

These Swig sugar cookies are best enjoyed fresh, but they can be stored for later enjoyment:

• Room Temperature: Store unfrosted cookies in an airtight container at room temperature for up to 3 days.
• Refrigerated: Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cookies in an airtight container for up to 2 months. Thaw completely before frosting. You can also freeze frosted cookies, but the frosting may become slightly softer upon thawing.

FAQ

• Can I use margarine instead of butter? While you can, the flavor will be slightly different. Butter provides a richer, more desirable flavor.
• Can I use a different extract? While almond extract is traditional, you can experiment with other extracts like lemon or orange.
• My cookies spread too thin. What did I do wrong? The most likely cause is that the dough wasn’t chilled long enough. Make sure to chill the dough for at least 2 hours, or preferably overnight. Also, make sure your oven temperature is accurate.
• My frosting is too thin. How can I fix it? Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.
• My frosting is too thick. How can I fix it? Add a small amount of milk or heavy cream, a teaspoon at a time, until you reach your desired consistency.
• Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. However, the texture may be slightly different.
• Can I halve the recipe? Absolutely! Simply halve all of the ingredients to make a smaller batch.

Conclusion

This Swig sugar cookie recipe is your ticket to baking soft, chewy, and utterly delicious cookies that rival the original. With the perfect blend of cream cheese, sour cream, and a tangy cream cheese frosting, these cookies are sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to experience the bliss of homemade Swig sugar cookies!