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Swig Sugar Cookie Recipe

This Grandma is Fun
Course Dessert



  • 5 cups flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • 1 cup 2 sticks softened butter
  • ¾ cup vegetable oil
  • cup sugar
  • ¾ cup powdered sugar
  • 2 TBL water
  • 2 eggs
  • 1 tsp almond extract. Can also use vanilla
  • Additional 1/2 cup sugar for dipping your glass into to smash cookies. Do not add this into the cookie mix.


  • 5 tablespoons Land 'o' Lakes butter softened
  • cup + 1 TBL sour cream
  • ¼ tsp salt
  • 2-3 TBL milk
  • 3.5 to 4.5 cups powdered sugar
  • 1 tsp almond extract. Can also use vanilla.
  • 1 drop red food coloring. I used two drops of neon pink.



  • Preheat oven to 350 degrees.
  • In a separate mixing bowl, mix flour, salt, baking soda and cream of tartar. Set aside.
  • In a large bowl, cream together butter, sugar and powdered sugar until well blended.
  • Slowly pour in oil while mixing all the time.
  • Add water, almond extract and eggs, blending well.
  • Add dry flour mixture to the wet ingredients and mix until well incorporated.
  • Roll cookie dough into 2 inch balls.
  • Put the additional 1/2 cup sugar into a small bowl.
  • Place the 2 inch balls onto an ungreased cookie sheet about 3 inches apart because they will spread.
  • Place a glass into the sugar (you may need to press the glass against some cookie dough to get the sugar to start to stick) and then press into the balls of dough.
  • Press until cookies are about 1/2 inch thick. The edge will become jagged and the cookie will spread beyond the bottom of the glass.
  • Bake for only 8 minutes. You do not want to over bake these cookies. 8 minutes is just about perfect.
  • Remove cookies from cookie sheet and transfer to a wire rack to cool.
  • If you aren't going to frost these cookies right away, place them in an airtight container until ready to frost. This is what keeps them moist. I usually layer them in a gallon size ziploc bag.


  • Cream together butter, sour cream and salt.
  • Add powdered sugar and add milk as needed.
  • Add almond extract and food coloring (1 drop red OR two neon pink) until well blended.
  • Add either more milk or more powdered sugar as desired. I like my frosting on the thicker side.
  • Spread over cooled cookies and serve immediately.
  • You can also allow the icing to dry a little then place in an airtight container until ready to serve.


Recipe adapted from The Idea Room
Tried this recipe?Let us know how it was!