This Pressed Frosted Sugar Cookies recipe is the BEST! Easy cookies with soft centers, lightly crunchy edges, and creamy frosting on top! Sorta-kinda like the famous Swig Cookie, it doesn’t get any better than these delicious homemade cookies.
Looking for more pressed sugar cookie flavors? Try my Pumpkin Spice Pressed Sugar Cookies! You can also try my easy sugar cookies recipe if you’re looking for classic, cut-out sugar cookies that are perfect for holiday decorating.
Am I the only person who feels like summer is slipping through their fingers? Oh the plans I had! Oh the fruit salads I was going to make! Oh the vacations…
I mean, I do understand it’s barely July and there is a whole lotta dog days left. But it feels like September is closing in on me. Maybe it’s because my boys are getting a little older, and I realize that these free summer days, with nothing on the schedule, are fleeting, certainly.
I need to really focus on being in the moment. This moment. This 2017 July moment. Savor it, because soon it will ACTUALLY be September, my tan will be fading and strawberries will no longer be in season, and my 11 year old will most likely be taller than me.
Focus, Shelly. Summer. Do it right, please.
And maybe have a sugar cookie. Your summer bod never happened either 🙂
So let’s focus on the recipe of the day. This pressed sugar cookies recipe is pretty much a dream come true. I posted about them a MILLION years ago on Instagram, when I made them for my kids as a treat…but you all seemed interested in the recipe. I got you.
And I made a little video to show you how easy these sugar cookies are to make!
This is a very easy cookie recipe. The trick to these is the combination of vegetable oil and butter. AND a combo of granulated and powdered sugar. Trust me on this.
The sugar cookie dough might seem a little dry, which is also ok. Believe in the process.
Use a large cookie scoop for these. Because large cookie scoop = large cookie. And that’s me.
Just drop the scoops of dough onto a baking sheet and use a glass and press down the center before you bake. The edges will crack a bit, but again…totally fine…it’s actually kid of the beauty of the cookie.
Then you must make frosting. It’s the rule. Because sugar cookies with frosting > sugar cookies without frosting.
Go ahead and leave your sugar cookie frosting white…and sprinkle it up…
Or color your frosting pink. The way God intended.
This is my favorite sugar cookie recipe, and I know it will be yours too.
Print
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 large cookies 1x
- Category: Cookies
- Method: baking
- Cuisine: Dessert
Description
This Pressed Frosted Sugar Cookies recipe is the BEST! Easy cookies with soft centers, lightly crunchy edges, and creamy frosting on top!
Ingredients
- 1 cup butter., room temperature
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon kosher salt
- 4½ cups flour
Frosting
- 1/2 cup butter, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk
- optional – pink food coloring
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter, oil and both sugars until smooth on medium speed. Beat in the eggs, vanilla, baking soda, cream of tartar and salt and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in flour, mixing until combined.
- Using a large cookie scoop (3 tablespoons) dough onto the lined baking sheet. Using the bottom of a cup, press the cookies down until the are flat in the middle. Bake for 10-12 minutes until edges just start to golden.
- Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.
Frosting
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter on medium speed until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once incorporated, add the vanilla, milk, and food coloring (if desired) into the bowl and turn the mixer up to medium. Mix for 2 minutes until fluffy, scraping the sides of the bowl as necessary.
- Spread 1 tablespoon(ish) of the frosting on each cookie.
Notes
Store airtight for up to 5 days
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20.7 g
- Sodium: 108.1 mg
- Fat: 13.4 g
- Carbohydrates: 25 g
- Protein: 1.1 g
- Cholesterol: 25.7 mg
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Thanks for sharing recipes, your recipes are very delicious and tasty. I am waiting for your next Recipes.
I made this recipe at Christmas time with a frosting color change to match the season. Since then it is the most requested cookie in our house. Making them today for Easter with a lavender frosting. So delcious!
I have never eaten an official Swig cookie – though every time I meet someone from Utah, I ask if they have!. I have seen recipes for copycats going around for a while so when Shelly (I can call her that, right???) put these on her blog last summer I had to give them a try. We loved them! I had intended to give half away to new neighbors BUT our family ate too many. Recently someone emailed me a recipe and promised it was an “official” Swig recipe , as in friend of a friend of a friend of the family sort of thing. I made them tonight. I am SO sad! They taste like those pale frosted cookies sold in the bakery of grocery stores that parents try to submit to bake sales as homemade. For the effort I spent making these I could have made the yummy, creamy morsels developed by Miss J! What a waste of ingredients and calories as I tested one from each sheet hoping it would be better than the last. Do not be fooled by imitation recipes. This is the only pressed sugar cookie recipe you will ever want or need!
Oh thank you so much! I would rather have a good cookie too 🙂
What is the texture of the dough supposed to be like after mixing? I made them today and the dough is more like a thick batter. It held its shape but didn’t crack when pressed. I used the 4 1/2 cups of flour as recommended…
I had the same results just wet and thick batter don’t know what I did wrong
what kind of flour? a/p or self
all purpose 🙂
I love swigs too, but no one but me likes the sour cream frosting, looking forward to trying this frosting
These tea time cookies look attractive.Recipe is also not hard.Feel like giving it a try.Thank you for publishing such a nice recipe.
My daughter and I had a blast making these!!! They are so YUMMY!!!
These look amazing! How do you store them in the summer?
I actually like to keep these chilled… just a personal preference, but if you are in an air conditioned house, room temperature should be fine!
I love swig cookies and can’t wait to try your recipe. Do you happen to have a ‘dirt ball’ version – chocolate cookie with chocolate frosting?
NO! But I think I need to!!