Sugar Cookie Recipe {Copycat Swig Cookie}
This Sugar Cookie Recipe is the perfect
pink frosting swirled on top of the best basic sugar cookie. It is my go-to recipe when I want to impress!
Sugar Cookie Recipe
You may have found this cookie recipe and noticed that they look a lot like the famous Swig Cookies. These cookies are special because you don’t have to roll out the dough like regular sugar cookies. After they are baked, frosting is added to make them even more delicious. For an additional treat, be sure to try these cookies chilled! For another frosted cookie favorite, try my Pink Velvet Sugar Cookies with Easy Swiss Meringue, too!
Ingredients
Confectioners’ Sugar: Confectioners’ sugar is not the most common type of sugar in cookie dough, but do not leave it out! It adds some texture and softness to the cookies.
Cream of Tartar: Cream of tartar is not a cream at all, but a powdery acid. It can be found in the baking aisle, near the spices at your local grocery store.
Sour Cream: An unexpected ingredient in the frosting is sour cream. It adds a little tang to each bite. Greek yogurt can be substituted if that is what you have on hand!
Food Coloring: All you need is a few drops of red food coloring for the light pink color. Of course, you could make the frosting any color you prefer!
How to Frost Sugar Cookies
This frosting is so velvety smooth and creamy and it is really easy to use! Just follow the simple steps below to achieve the perfect frosted cookie.
Place a dollop of frosting onto an offset spatula. Then, smooth it around the center indentation of the cookie.For the final “swoop”, hold the offset spatially steady, turn the cookie in one direction, then turn it back in the other direction, moving the spatula slightly lower.
This technique may sound tricky, but with some practice, you’ll master it in no time!
Storing & Freezing Frosted Sugar Cookies
After the cookies have been baked and frosted, store them in an airtight container in the refrigerator for up to one week.
You can freeze these cookies frosted or unfrosted. First, lay them on a parchment-lined baking sheet in the freezer until frozen. Then, transfer the frozen cookies to an airtight, freezer-safe container for up to one month. Don’t forget to label and date your container!To freeze this cookie dough, follow the instructions for making the dough. Then, place the scooped-out dough onto a parchment-lined baking sheet and freeze until firm. Transfer the frozen cookie dough to a labeled and dated airtight, freezer-safe container for up to one month.
