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Almost Swig Sugar Cookie Recipe

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.

Course Dessert
Category Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 Mega Cookies
Calories 542 kcal
Author Melissa Rose

Ingredients

  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour

Frosting

  • 1/2 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 1-2 Drops Red Food Coloring

Instructions

  1. Preheat oven to 350 degrees. To prep for rolling, lay a piece of parchment on the counter and sprinkle with about 1 teaspoon of flour.
  2. In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds.
  3. While mixer is still on medium speed, add in egg, vanilla and almond extract.

  4. Once mixed, add in baking powder, salt, and *flour. (Add flour 1/2 cup at a time on low speed)
  5. 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.

  6. Use a 3" circle cookie cutter (or drinking glass) to cut out and transfer to a parchment baking sheet.
  7. Bake at 350 degrees for 11-12 minutes. Do not overbake. Cookies may look underdone at 11 minutes, but I recommend removing them from the oven before seeing any brown on the edges.
  8. Once baked, remove from oven and place pan on a cooling rack. Do not remove cookies from hot pan. Let them rest on the hot pan for 15-20 minutes to finish baking before removing from the pan.
  9. Once completely cooled, generously top with frosting.
  10. Store in airtight container. For variety, store cookies in refrigerator for a chilled version (my favorite way to eat them!)

Recipe Notes

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.

Nutrition Facts
Almost Swig Sugar Cookie Recipe
Amount Per Serving
Calories 542 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 18g90%
Cholesterol 96mg32%
Sodium 195mg8%
Potassium 96mg3%
Carbohydrates 65g22%
Sugar 41g46%
Protein 4g8%
Vitamin A 915IU18%
Calcium 38mg4%
Iron 1.6mg9%
* Nutritional information is estimated from a online calculator and can vary based on ingredients. Percent Daily Values are based on a 2000 calorie diet.