These Christmas Swig Cookies bring holiday cheer with their soft, melt-in-your-mouth texture and a hint of peppermint crunch. Topped with a creamy frosting and festive sprinkles, these cookies are perfect for holiday gatherings, cookie swaps, or gifting. With a fun jagged edge and a sprinkle of holiday magic, they’re as pretty as they are delicious!
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 1 cup sour cream, cold
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup crushed candy cane or Andes Peppermint Crunch Baking Chips
- Granulated sugar (for flattening)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 tablespoons sour cream
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Dash of salt
- 1-2 drops red food coloring
- 2-3 tablespoons milk (as needed for consistency)
- Sprinkles for decoration
Directions
Step 1: Make the Cookies
- Preheat your oven to 325°F for convection or 350°F for standard bake. Lightly grease a baking sheet or line with parchment paper.
- In a large mixing bowl, combine the softened butter, canola oil, and cold sour cream. Mix for about 1 minute until smooth, then add the granulated sugar and vanilla extract, blending until creamy.
- Add the flour, baking powder, salt, and crushed peppermint candy (or Andes Peppermint Crunch Baking Chips). Mix on low speed until just combined, being careful not to overmix.
Step 2: Shape and Flatten the Cookies
- Scoop the dough onto the prepared baking sheet using a 2-inch cookie scoop or roll dough into golf ball-sized balls.
- Place about 1/4 cup of granulated sugar into a small bowl. Using a flat-bottomed glass, dip the bottom into the sugar, then press each cookie to flatten slightly, giving it a jagged edge by twisting the glass as you press.
Step 3: Bake the Cookies
- Bake the cookies for 10-12 minutes on convection or 12-15 minutes in a standard oven, until the edges are lightly golden and the cookies are firm to the touch.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Once cooled, chill the cookies in the refrigerator to prepare them for frosting.
Step 4: Make the Frosting
- In a mixing bowl, beat together the softened butter, sour cream, powdered sugar, vanilla extract, and salt until smooth and creamy.
- Add a drop or two of red food coloring and a little milk as needed to reach your desired consistency. The frosting should be thick but spreadable.
Step 5: Frost and Decorate
- Frost each chilled cookie with a generous layer of frosting.
- Add festive sprinkles for decoration and let the frosting set slightly before serving or storing.
Serving Suggestions
Serve these Christmas Swig Cookies with a mug of hot cocoa or coffee for the ultimate holiday treat. They’re perfect for holiday parties, gifting, or simply enjoying with family. With their soft texture and hint of peppermint, they capture the spirit of the season in every bite!
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, keep the cookies in the refrigerator for up to a week.
- Freezing: You can freeze unfrosted cookies for up to 2 months. Frost just before serving to ensure the freshest flavor and texture.
Helpful Notes
- Flattening Tip: The jagged edges are a classic Swig cookie feature. Twist the glass as you press down to create this signature look.
- Peppermint Flavor: Adjust the peppermint crunch to taste by adding more or less crushed candy cane.
- Chilling the Cookies: Chilling the cookies before frosting helps keep the frosting firm and smooth, making decorating easier.
Tips from Well-Known Chefs
- Chef Mary Berry: “When working with soft cookies, a chilled dough can help create a neater shape and prevent spreading.”
- Chef Dominique Ansel: “Using sour cream in cookies adds a slight tanginess and soft texture that makes every bite irresistible.”
- Chef Ina Garten: “To get frosting just right, add milk gradually to reach a thick but spreadable consistency.”
Frequently Asked Questions
1. Can I use regular sugar instead of granulated sugar for flattening?
Granulated sugar works best for a crisp edge, but powdered sugar can be used for a softer appearance.
2. Can I use peppermint extract instead of peppermint candy?
Yes, add 1/4 to 1/2 teaspoon of peppermint extract to the dough for a stronger peppermint flavor.
3. How do I prevent the cookies from spreading too much?
Use cold sour cream and ensure your dough is not too warm. Chilling the dough slightly before baking can also help.
4. Can I use different sprinkles?
Absolutely! Feel free to use holiday-themed or colored sprinkles to match any celebration.
5. How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend for similar results.
6. How do I make the frosting more vibrant?
Add additional food coloring a drop at a time until you achieve the desired shade of red.
7. Can I skip the sour cream in the frosting?
Yes, you can use heavy cream instead of sour cream for a slightly different flavor in the frosting.
8. What’s the best way to store the frosting?
Refrigerate any leftover frosting in an airtight container for up to 5 days.
9. Can I add chocolate chips?
Adding a few mini chocolate chips to the dough can give the cookies an extra pop of flavor.
10. Can I make the dough in advance?
Yes, you can make the dough and refrigerate it for up to 2 days. Shape and bake as directed when ready.
These festive Christmas Swig Cookies are sure to add cheer to your holiday season with their soft texture, peppermint crunch, and creamy frosting. Enjoy making and sharing these delightful cookies that capture the magic of the season!