Homemade Pink Sugar Cookies with Creamy Frosting
These soft, chewy sugar cookies topped with a tangy pink frosting are a copycat of the famous Swig cookies, perfect for any occasion.
- Prep15 min
- Cook12 min
- Total27 min
- DifficultyMedium
- Servings4
If you love the iconic pink sugar cookies from Swig, this recipe brings that same deliciousness right into your kitchen. These cookies are soft, slightly chewy, and topped with a creamy, tangy frosting that makes them irresistible.
The secret to their texture is the combination of butter and oil, plus a brief rest before baking. The result is a cookie that's tender and moist, with a lovely crackled top. The frosting is simple to whip up and can be tinted any color you like, but the classic pink is always a hit.
Ingredients
Servings
Cookies
Frosting
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. In a large bowl, using a paddle attachment, cream together the butter, oil, granulated sugar, powdered sugar, water, eggs, vanilla, and almond extract until smooth and creamy.
- Turn off the mixer. Add the flour, salt, baking soda, and cream of tartar. Mix on low speed just until combined; do not overmix. The dough will look crumbly.
- Using a medium cookie scoop (#24), scoop level portions and place 8 cookies on an ungreased baking sheet. Let them sit for 10 minutes to form a slight crust, then use a small cup dipped in sugar to press down the center of each cookie.
- Bake for 8 minutes on the top rack of the oven, then move to the bottom rack and bake for 4 more minutes, rotating the pan 180° halfway through.
- Remove from the oven and let the cookies rest on the pan for 7-8 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the butter, sour cream, vanilla, powdered sugar, and milk until smooth. Add food coloring and mix well. Adjust consistency with more milk or powdered sugar if needed. Spread about 1 ½ tablespoons of frosting on each cookie. Let the frosting set before storing.
💡 Tips
- For a softer cookie, do not overbake; the centers should look slightly underdone when you pull them out.
- If you don't have cream of tartar, you can substitute with 1 teaspoon lemon juice or white vinegar, but the texture may vary slightly.
- To get the classic Swig look, use a generous swirl of frosting and a sprinkle of coarse sugar on top.
Inspired by a recipe from My Kitchen Escapades