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These festive Christmas Swig Cookies transform the classic Utah favorite into a holiday masterpiece with peppermint crunch and pretty red frosting. If you are searching for the perfect Christmas Swig Cookie recipe that is soft in the center and ready in about an hour, this detailed guide delivers everything you need for flawless holiday baking or cookie exchanges. From easy-to-find pantry staples to the signature crackled edge, you'll have bakery style cookies to share or leave for Santa in record time.
I first baked these Christmas Swig Cookies for a neighborhood cookie exchange, and they vanished from the dessert table faster than any other treat. Combining a buttery, sour cream enriched cookie base with a cool peppermint crunch, these cookies deliver the kind of festive flavor that keeps everyone reaching for more. Even my picky eaters request them each year, proving this Christmas treat is both crowd friendly and truly memorable.
Gather Your Ingredients
- Unsalted butter: Provides a rich, classic cookie flavor and helps create the tender texture; be sure to use slightly softened butter for best results; can substitute plant based butter for dairy free version
- Canola oil: Ensures the cookies stay soft and moist long after baking; neutral flavor works with the peppermint notes; other neutral oils can be used if needed
- Sour cream: Adds moisture and a gentle tang that sets these Christmas Swig Cookies apart; use full fat for richness, or try dairy free sour cream if preferred
- Granulated sugar: Sweetens the cookies and creates the iconic crackled top; measure carefully for the right balance between soft center and crisp edge
- Vanilla extract: Deepens the overall flavor; pure vanilla always works best, but vanilla bean paste can add extra dimension
- All purpose flour: The structure of the cookies; measure by spooning and leveling for accurate results; up to half can be swapped with whole wheat pastry flour for added nutrition
- Baking powder: Offers gentle lift for a softer, puffier cookie; double check freshness for best results
- Salt: Balances sweetness; fine sea salt blends evenly, but kosher salt also works
- Crushed candy cane or Andes Peppermint Crunch Baking Chips: Key to festive flavor and texture; crush candy canes finely for even distribution or use baking chips for milder mint and pops of color
- Extra sugar (for pressing): Creates that sparkling, crunchy signature Swig cookie top
- Butter (for frosting): Softened for smooth, creamy texture; unsalted is preferred for balanced flavor
- Sour cream (for frosting): Adds tang and prevents overly sweet frosting; full fat works best
- Powdered sugar: Dissolves easily for a silky frosting; sift if clumps are present
- Vanilla extract (for frosting): For pure sweet bakery flavor in the icing
- Salt (for frosting): A small pinch balances the sugar in the frosting and makes flavors pop
- Red food coloring: Just two drops needed for festive red; gel coloring gives a brighter shade, liquid will be softer pink
- Milk: Adjusts frosting consistency; add a tablespoon at a time for spreadable texture
How to Make Christmas Swig Cookies
- Prep the Oven and Pans:
- Preheat oven to 325°F for convection or 350°F for regular bake, and place rack in the center. Set out parchment lined baking sheets for easy cookie release and cleanup, which helps maintain even baking color and prevents sticking.
- Soften and Check Butter:
- Remove butter from the refrigerator and microwave 15 seconds until still cool and just slightly soft. Proper butter texture keeps the cookies tender in the middle without spreading too much for that signature thickness.
- Combine Wet Ingredients:
- Mix softened butter, canola oil, and sour cream in a large mixing bowl until blended, about 1 minute by hand or with stand mixer. The mixture may appear slightly separated at first, which is normal and creates the right rich, tender crumb.
- Incorporate Sugar and Vanilla:
- Add granulated sugar and vanilla extract, then mix 1 to 2 minutes until smooth and slightly lighter in color. This step helps dissolve the sugar and whips in air, both vital for the classic Swig texture and even sweetness.
- Mix Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, and salt until evenly combined. Careful mixing prevents pockets of leavening and ensures cookies rise and brown perfectly every time.
- Bring Dough Together:
- Add the dry mixture to the wet in several additions, mixing gently on low just until flour disappears, about 1 minute. Stop as soon as a soft dough forms; overmixing can produce tough cookies instead of soft and chewy results.
- Fold in Peppermint:
- Gently fold in crushed peppermint or Andes chips using a spatula to distribute evenly through the dough without breaking pieces too small. This adds festive flavor pops and pretty color striations throughout the cookies.
- Prep Sugar for Pressing:
- Pour 1/4 cup sugar into a small bowl. You'll use this to dip your pressing glass, which creates the sparkling Swig cookie finish and cracks at the edges.
- Shape and Space Cookies:
- Use a large cookie scoop or measure 1/4 cup of dough, rolling into balls and spacing 3 inches apart on parchment lined sheets. This generous size yields bakery style cookies with plenty of chewy middle and crisp edge for each portion.
- Press Signature Swig Edge:
- Flatten each dough ball using the bottom of a flat glass dipped in sugar to about 1/2 inch thickness. The pressure and sugar create natural cracks around the edge for authentic Swig cookie appearance and a crisp sparkling top.
- Bake to Just Set:
- Bake 8 to 10 minutes until edges are set but centers are slightly underdone. Aim for pale tops and just barely golden edges; this ensures maximum soft chew and rich flavor development after cooling.
- Cool Thoroughly:
- Let cookies rest on the tray 5 minutes, then transfer to a wire rack to cool completely. Residual heat ensures cookies finish setting without overbaking, preserving that perfect texture for frosting.
- Make the Frosting:
- Beat softened butter in a medium bowl until creamy, then add sour cream and whip until smooth. Gradually combine powdered sugar, vanilla, salt, and red coloring, mixing with milk as needed until frosting is smooth and easily spreadable, about 2 to 3 minutes.
- Frost and Decorate:
- Spread a generous swirl of frosting on each cooled cookie, frosting just half for a traditional Swig appearance. Add more crushed candy cane or festive sprinkles on top if desired for extra flair.
These Christmas Swig Cookies have quickly become a staple at every family gathering during the holidays. The first batch I made seemed stiffer than expected, but trusting the process led to a perfectly soft, chewy result with crackled edges and rich peppermint speckles. The combination of cool, tangy sour cream in both cookie and frosting continues to surprise and delight everyone from my teens to grandparents.
Smart Swaps and Variations
This recipe adapts beautifully to your tastes or pantry limitations, making it an all star choice for creative bakers. You can swap out the peppermint for chocolate chips or chopped toffee if you prefer a classic flavor, or blend half cocoa powder into the flour for a chocolate mint sensation. For themed celebrations, pressing in colored sprinkles or using plant based substitutes makes the cookies fit every guest and occasion without sacrificing festive cheer or texture.
How to Store and Reheat Christmas Swig Cookies
Store Christmas Swig Cookies in an airtight container in the refrigerator for up to one month, which makes them perfect for advance planning during the busy holiday season. To freeze, stack fully cooled, frosted cookies between sheets of parchment and seal in airtight containers or freezer bags; they'll keep flavor and texture for up to 3 months. When ready to serve, simply bring cookies to room temperature for about 15 minutes to restore the ideal soft, chewy texture and fresh frosting finish.
What to Serve with Christmas Swig Cookies
Christmas Swig Cookies are a dazzling focal point for any holiday cookie board, especially paired with hot chocolate topped with peppermint sticks to echo the flavors. On festive dessert tables, contrast their soft, chewy centers with crisp almond biscotti and spiced gingerbread to delight every guest. They also work beautifully as a sweet treat alongside vanilla ice cream, coffee, or creamy eggnog at your next gathering.
Nutritional Benefits
Though these Christmas Swig Cookies are indulgent, their use of sour cream provides calcium and protein, making them richer and more satisfying than typical sugar cookies. Choosing canola oil over shortening means less saturated fat and a softer cookie without greasiness. Each generous cookie contains approximately 430 calories and offers enough nutrition per serving to actually satisfy, making it easier to savor just one at a time.
Recipe Success Tips
To ensure holiday success every time, follow the Swig signature pressing method and closely monitor baking for that just set, soft center. If you notice the edges are not cracking as expected when pressing with the sugared glass, let your dough chill for 10 minutes and try again. Remember, slightly underbaking and cooling thoroughly is the secret to their softness, while careful frosting and measuring prevents any spreading or sliding at the finish line.
Bringing together nostalgia and festive flavor, these Christmas Swig Cookies are sure to become a new family favorite at your holiday gatherings. Enjoy sharing these soft, peppermint studded cookies and make your Christmas celebrations extra bright this year!
Common Questions About This Recipe
- → How do I achieve the soft texture?
Using cold sour cream and mixing just until the dough forms ensures the cookies stay soft and tender.
- → Can I substitute the peppermint topping?
Yes, crushed candy canes or Andes Peppermint Crunch Baking Chips both work well for a festive flavor.
- → What is the best way to frost these?
Use a thick pink frosting and spread a thin or generous layer on cooled cookies, adjusting the milk for desired consistency.
- → How long do the cookies stay fresh?
Stored in the fridge in an airtight container, they keep well for up to a month. They also freeze nicely.
- → What size should I make each cookie?
Flatten cookies slightly before baking; each baked cookie should measure about 3 3/4 to 4 inches across.