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Swig Style Frosted Sugar Cookies

February 9, 2015

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Swig Style Frosted Sugar Cookies arranged on a serving tray, with an unfrosted cookie and a frosted cookie next to the tray.

I hope you all had a great weekend! Happy Monday morning.  I think.

Swig Style Frosted Sugar Cookies stacked on top of each other, with a stack of unfrosted cookies in the background.

I’m writing to you on Sunday night, and I’m feeling a bit unsure of how I’m going to tackle this week.  Lots of fun stuff planned, but just hoping Monday will be kind to me.  We just got home from a fun but quick trip up to the cabin, and it’s always a little bit of a jolt to the system to come home, unpack the car, clean out the cooler, sort the laundry, all the while trying to wrangle the three Little Boys through their bedtime routine.  It’s 10pm and we’ve already had two boys wake up, one for a drink of water and one for an earache.  Mercy.  Like I said, Monday – you better behave yourself!

Swig Style Frosted Sugar Cookies arranged on a serving platter.

But can you believe Valentine’s Day is this weekend?  No matter how you celebrate/ignore/resent this holiday, at least take it as an excuse to tell someone you love how you really feel about them, romantic or otherwise.  No way you can loose with that attitude.  And how about making some of these Swig Style Sugar Cookies.  All pretty and pink with a cute “ruffled” edge.

This recipe is adapted from the sugar cookies my mom made (and still makes) for me as a kid.  Except there was never frosting.  But she won’t mind that I frosted them, especially for V-Day.  The frosting is what makes me call them “Swig Style” by the way.  The other change was that I substituted coconut oil for vegetable oil, and I’m not going to pretend that makes these cookies healthy – BUT I did buy the coconut oil jug the size of a propane tank from Costco, so I pretty much sneak it in wherever I can.

Swig Style Frosted Sugar Cookie smashed dough on a Silpat lined baking sheet, with a glass cup on top of one of them.

I love the texture of these cookies.  They are chewy and soft, and have a hint of almond extract.  My soft spot for sure!

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Swig Style Frosted Sugar Cookies

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1/2 dozen large cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

A soft, chewy cookie with a hint of almond extract and a thick layer of sour cream frosting!


Ingredients

Scale
  • 1 cup butter
  • 2 cups sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 5 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tarter
  • 1/4 teaspoon salt

For the Frosting

  • ½ cup butter, softened
  • ½ cup sour cream
  • ½ teaspoon vanilla extract
  • 5 cups powdered sugar
  • tiny bit of red food coloring

Instructions

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, cream the butter, sugar and coconut oil together on medium speed. Add eggs one at a time and mix.
  3. Add in vanilla and almond extracts and mix.
  4. In a separate bowl, mix flour, baking soda, cream of tarter and salt together. Gradually add the dry ingredients to the mixing bowl and mix on low speed until a uniform dough is formed. The dough will be very thick.
  5. Form the dough into 2 inch balls, and place on a Silpat lined baking sheet (8 per sheet). Dip the bottom of a glass in sugar, and then press down each dough ball with the glass, pressing firmly so that the edges break apart and form a “ruffle”.
  6. Bake the cookies for 10-12 minutes. Transfer to a cooling rack, and cool completely before frosting.

For the Frosting

  1. In the bowl of an electric mixer, cream butter, sour cream, and vanilla extract together on medium speed until smooth and creamy. Gradually add in the powdered sugar, mixing on low speed at first, and then medium speed until smooth. Add a drop of red food coloring in and mix, adding one drop at a time until you like the color.


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 331
  • Sugar: 31g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 9.4g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0.4g
  • Carbohydrates: 49g
  • Fiber: 0.6g
  • Protein: 2.9g
  • Cholesterol: 39mg

Keywords: swig style frosted sugar cookies, frosted sugar cookies, sugar cookies, sour cream frosting, Valentine’s Day

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Filed Under: Cookies, Dessert, Holidays, Valentine’s Day

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Comments

  1. Katya @ Little Broken says

    February 10, 2015 at 6:24 am

    These are so sweet Julie! You nailed it with pink frosting. It is the perfect shade of pink. They remind me of a bridal or baby shower 🙂

    Reply
  2. Jane says

    February 10, 2015 at 6:36 am

    If you don’t have coconut oil what can you use as a substitute? Thank you
    Great idea for V-Day!

    Reply
    • Julie says

      February 10, 2015 at 7:56 am

      Jane, the original recipe for these cookies came from my mom, and it called for 1 cup of vegetable oil instead of the coconut oil. The other changes are 5 cups of flour, 2 teaspoons baking soda, and 2 teaspoons cream of tarter. I’m not sure a straight swap of vegetable oil for the coconut oil would work because I haven’t tried it before, but you could just do the original recipe which is also very good. I do like the texture coconut oil gives, but I know it’s not an ingredient everyone keeps on hand. Hope this is helpful!

      Reply
  3. Oana says

    February 10, 2015 at 2:28 pm

    That delicate pink frosting is to die for! Love the color and I’m sure it brings the cookies themselves to a whole new level of deliciousness! Such a great treat for any time of the year really, not just V-Day.

    Reply
    • Julie says

      February 10, 2015 at 4:03 pm

      Thanks so much Oana!

      Reply
  4. The Blonde Chef says

    February 10, 2015 at 4:27 pm

    Love how happy and bright these sugar cookies are! So perfect for Valentine’s Day!

    Reply
  5. marla says

    February 10, 2015 at 6:08 pm

    These cookies look wonderful!

    Reply
    • Julie says

      February 11, 2015 at 2:50 pm

      Thank you Marla!

      Reply
  6. Valerie | From Valerie's Kitchen says

    February 13, 2015 at 7:41 pm

    These truly are downright lovely, Julie. Just perfect for tomorrow 🙂

    Reply
  7. Alison says

    February 21, 2015 at 12:04 pm

    These are the BEST sugar cookies I have ever made! Everyone who ate them was in love with them! Thanks!!!

    Reply
    • Julie says

      February 21, 2015 at 4:26 pm

      Alison, I’m so glad you love them as much as I do! Thanks for letting me know how they turned out. Baby is coming soon right? Can’t wait to see pics!

      Reply

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