Always a kid favorite, this Sugar Cookie Recipe with a pink sugar cookie frosting are my go-to recipes when I want to impress! Perfect pink frosting swirls paired with the best basic sugar cookie… it’s SO GOOD! If you are looking for the perfect cut-out Sugar Cookie Recipe, try this one! If you happen to love cookies and want them ALL, check out my Cookie Recipes!

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Sugar Cookie Recipe

You may have noticed these cookies look a lot like the iconic Swig Cookies. They are 100% inspired by that design! However, having not actually ever eaten a Swig Cookie, I can’t claim that they are a copycat. I can claim that they are amazingly delicious and always the hit of any gathering! (Or just after school snacks!)

This sugar cookie recipe does have a few untraditional ingredients like powdered sugar (in the cookie!), cream of tartar, and oil. However, it all comes together perfectly to create the best sugar cookie you will try!

UPDATE: I was just told by my friend that lives in Utah that if you CHILL these cookies and eat them cold they taste exactly like a Swig Cookie!

Sugar Cookie Recipe

Best Uses for This Sugar Cookie Recipe

While I love this cookie plain, it shines brightest when frosted. You can use any variation of frosting flavors, but we happen to love the one in the recipe above! 🙂 I do not recommend this cookie for cut-out sugar cookies. It will spread slightly and there are definitely better recipes for that purpose.

Sugar Cookie Recipe

Sugar Cookie Frosting

Just like the sugar cookie recipe, this frosting recipe has an ingredient that might surprise you! It’s sour cream! I absolutely love what it does to this frosting. I added the smallest amount of red food color to the frosting to create this glorious pale pink color. The combination is truly fabulous!

Other options would be chocolate, vanilla, or any flavor that strikes your fancy!

Best Sugar Cookie Recipe

How to Make Sugar Cookies

I recommend using a stand mixer for this sugar cookie recipe as you really need the ingredients to be evenly incorporated and to be mixed just long enough. I watch my mixer pretty close after all ingredients are added and wait for it to pull away from the sides of the bowl. (much like bread dough does)

I also like to make sure they are as consistent in shape and size as possible. Using a scoop makes this possible! Simply scoop the dough and then level it on the side of the bowl. Drop the dough onto a parchment-lined cookie sheet. Once your sheet is full, roll each ball in your clean hands until they are round and smooth. Then, with a kitchen glass that has granulated sugar on the bottom, press down into the cookie dough ball. Repeat that on all your cookies and they will all come out the same size!

Swig Sugar Cookies

How to Frost Sugar Cookies

This frosting is so gloriously smooth and creamy it is really easy to use! I just put a dollop on an offset spatula then smooth it around the center indentation of the cookie. For the final “swoop”, I hold my offset spatula steady, turn the cookie one direction, then turn it back in the other, moving the spatula slightly lower. It sounds complicated, but it’s really quite easy once you get the hang of it. The best part is that practicing is fun and you get to eat any mistakes! (You can also watch the video on how I do this technique above!)

Perfect Sugar Cookies

Swig Sugar Cookies
4.53 from 19 votes

Sugar Cookie with Sugar Cookie Frosting

Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
The BEST soft sugar cookie you will ever make!

Ingredients

Sugar Cookie

  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (94g) confectioners sugar
  • 3 (6 ounces) eggs, room temperature
  • 3/4 cup (168g) vegetable oil
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5 1/2 cups (688g) all-purpose flour

Sugar Cookie Frosting

  • 1/2 cups (113g) unsalted butter, softened
  • 3/4 cups (173g) sour cream
  • 4-5 cups (440-550g) confectioners sugar
  • 1 teaspoon salt
  • red food color

Instructions

Sugar Cookie

  • Preheat oven to 350°F.
  • In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined.
  • Drizzle in oil and pour in eggs and mix well.
  • In a bowl add the cream of tartar and salt to the flour and roughly sift.
  • Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
  • Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet.
  • Roll out each cookie dough ball until it is smooth and round.
  • Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
  • Bake for 7-9 minutes or until edges are just slightly starting to brown and the center no longer appears wet. (Do not overbake! It can result in a crisp cookie that does not taste as good.)

Sugar Cookie Frosting

  • In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.
  • Once ingredients are fully incorporated, start adding the confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add some milk to loosen)
  • Add in a few drops of red food coloring for the soft pink color.
  • Spread on cooled cookies using an offset spatula.

Video

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Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

 

Try my perfect Cut-Out Sugar Cookies & Sugar Cookie Icing or Easy Sugar Cookies for more fun baking!

Updated: SUGAR COOKIE TROUBLESHOOTING – everything you wanted to know about sugar cookies!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Mine came out biscuit like too. I followed the recipe but think it called for too much flour. I will use less next time just like the video. I wish I would have watched the video first. Ugh…

    1. I think the issue is overbaking – my daughter made them this weekend and baked them for 1 min longer than recommended and it was an entirely different cookie. You want them soft – tender. It makes a world of difference. I will try to update the recipe to reflect that more accurately.

  2. Followed directions and mine have a weird smell and the kids say they taste like flour…I had high hopes, but this was a fail for me.

    1. Hi Keri- sounds like they were overbaked. I would try 2-3 minutes less. It’s a world of difference! I have no idea what the smell issue is though.

  3. These look amazing! Do the cookies have to keep in the refrigerator with the sour cream in the frosting or can they be shelf stable?

  4. Thank you! These cookies are perfectly delightful. Followed the recipe, as written. Didn’t watch the video until after baking. Will definitely try the swirly frosting design. Everyone loved them. I did end up refrigerating these because of the sour cream.

  5. These cookies are just ok. They’re soft but don’t have a lot of taste. A good frosting would make them better but this frosting has a sour taste that I didn’t care for. Sour cream does not belong in frosting, especially not 3/4 cup of it.

    1. Thanks for sharing your opinion! I now understand that you do not like the frosting. In the many years I have had this recipe on the blog I have heard rave reviews (as well as from IRL friends and family) so I think this is just a matter of taste. Thanks!

  6. I thought these were great! I found they are more like a tea cake, which I prefer. These always get compliments when I bring them to events.

    I always ALWAYS weigh my ingredients, especially flour! I find that always helps!

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