Name: Copycat Swig Sugar Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup Salted butter (softened); 1 cup Granulated sugar; 3/4 cup Powdered sugar; 1/4 cup Canola oil; 1/4 cup Water; 1 large Egg; 3/4 teaspoon Baking soda; 1/2 teaspoon Salt; 1/4 teaspoon Cream of tartar; 630 grams All-purpose flour; 1/2 cup Salted butter (softened but still cold); 2 tablespoons Whole milk; 1/2 teaspoon Vanilla extract; 3 cups Powdered sugar; 1 drop Liquid food coloring (optional)

If you’ve ever had the pleasure of indulging in a Swig sugar cookie, you know they are soft, chewy, and downright addictive. With a delightful vanilla flavor and a hint of creaminess, these cookies are the perfect treat for any occasion. Today, I’m excited to share my version of these beloved cookies, a recipe that captures their essence without the need to visit a local Swig. With simple ingredients and an easy-to-follow method, these Copycat Swig Sugar Cookies will bring the joy of that sweet treat right into your kitchen.

Why This Recipe Is Reliable

This recipe has been tested multiple times, ensuring that every batch of Copycat Swig Sugar Cookies comes out perfectly. The balance of ingredients creates a cookie that is soft yet sturdy, with just the right amount of sweetness. The combination of granulated and powdered sugars lends an irresistible texture, while the baking soda ensures they puff up just enough. Plus, with clear instructions and tips, even novice bakers can achieve bakery-quality results.

Ingredient Breakdown

Here’s what you’ll need to create these delightful cookies:

1/2 pound salted butter, softened (1 cup) – This adds richness and flavor.
260 grams granulated sugar (about 1 cup) – For sweetness and a slight crunch.
97 grams powdered sugar (about 3/4 cup) – This contributes to the soft texture.
1/4 cup canola oil – Adds moisture without overpowering the flavor.
1/4 cup water – Helps to achieve the right dough consistency.
1 large egg – Binds the ingredients together.
3/4 teaspoon baking soda – Provides the necessary lift.
1/2 teaspoon salt – Enhances flavor.
1/4 teaspoon cream of tartar – Stabilizes the dough and adds a slight tang.
630 grams all-purpose flour – The main structure of the cookies.
1/2 cup salted butter, softened but still cold (about 65°F) – For the frosting, to create a creamy texture.
2 tablespoons whole milk – Helps to achieve a smooth frosting.
1/2 teaspoon vanilla extract – Infuses flavor into the frosting.
3 cups powdered sugar – Sweetens the frosting and gives it body.
1 drop liquid food coloring – Optional, for a pop of color.

Equipment Breakdown

Before you start baking, gather the necessary equipment to make your cookie-making process smoother:

Mixing bowls: For combining wet and dry ingredients.
Electric mixer: A hand or stand mixer will make mixing easier.
Baking sheets: To bake the cookies; line with parchment paper for easy removal.
Cookie scoop: For evenly sized cookies.
Cooling rack: To cool the cookies after baking.

Stepwise Method: Copycat Swig Sugar Cookies

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.

Step 2: Prepare the Dough

In a large mixing bowl, combine the softened butter, granulated sugar, and powdered sugar. Beat with an electric mixer until the mixture is light and fluffy. This usually takes about 2-3 minutes.

Step 3: Add Wet Ingredients

Pour in the canola oil, water, and add the egg. Mix until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; the dough should be soft but not sticky.

Step 5: Scoop the Cookies

Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space between each cookie to allow for spreading.

Step 6: Bake

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. They may look slightly underbaked; this is okay as they will continue to firm up while cooling.

Step 7: Cool the Cookies

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Step 8: Make the Frosting

In a mixing bowl, beat the cold salted butter until smooth. Gradually add the powdered sugar, followed by the milk and vanilla extract, mixing until creamy and spreadable. If desired, add a drop of food coloring to the frosting and mix until the color is evenly distributed.

Step 9: Frost the Cookies

Once the cookies are completely cooled, spread a generous layer of frosting on top of each cookie.

Vegan & Vegetarian Swaps

If you’re looking to make these cookies vegan or vegetarian, consider these substitutions:

Replace the salted butter with vegan butter or coconut oil.
Use flaxseed meal mixed with water as an egg substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg).
Substitute whole milk with almond milk or any plant-based milk.

Recipe Notes & Chef’s Commentary

Creating the perfect Copycat Swig Sugar Cookies is all about the balance of ingredients. Here are a few tips for success:

Ensure your butter is softened but not melted for the best texture.
For extra flavor, consider adding a touch of almond extract to the frosting.
Feel free to experiment with different food coloring to match any occasion.

Store, Freeze & Reheat

If you have leftovers (which is rare!), here’s how to keep your cookies fresh:

Store: Keep cookies in an airtight container at room temperature for up to a week.
Freeze: Freeze unbaked cookie dough balls in a single layer, then transfer to a freezer bag. When ready to bake, just add a couple of extra minutes to the baking time.
Reheat: Warm cookies in the microwave for a few seconds to regain that fresh-baked softness.

Handy Q&A

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for butter, but it may slightly alter the flavor and texture of the cookies.

How do I know when the cookies are done baking?

The cookies will be lightly golden around the edges and appear set in the middle. They might look a bit underdone, but they will continue to cook on the baking sheet after being removed from the oven.

Can I add chocolate chips to this recipe?

Absolutely! Feel free to fold in chocolate chips or any other mix-ins you love for a fun twist on the classic flavor.

What should I do if my dough is too sticky?

If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle.

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Ready, Set, Cook

Now that you have all the tips, tricks, and detailed instructions, it’s time to get baking! Gather your ingredients, preheat that oven, and let the sweet aroma of freshly baked Copycat Swig Sugar Cookies fill your home. There’s nothing quite like enjoying a warm cookie, frosted to perfection, with a glass of cold milk. Happy baking!