Replicate the famous Swig sugar cookie recipe by making a batch of these soft, thick sugar cookies - topped with delicious buttercream frosting! Perfect for Mother's Day, Valentine's Day, birthdays, or just as a go-to giftable treat.
While mixer is still on medium speed, add in egg, vanilla and almond extract.
Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. Press mixture into large ball so that it is all incorporated and any loose floury pieces are pressed in. Lay another piece of parchment paper on top of dough (to prevent sticking) and use a rolling pin to roll dough 1/2" thick. *Note that this dough is softer than many roll-out sugar cookie doughs, so the parchment paper helps prevent sticking.
To Make Frosting: In a large bowl, whip butter for a 3-4 minutes until light and fluffy on high speed. Whip in vanilla extract, almond extract, and salt. On medium/low speed begin adding in powdered sugar 1/2 cup at a time until all is incorporates. Mix at high speed for 2-3 minutes until nice and creamy.