Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable. I think it plays with the leavening agents and lightens up the cookie texture. These are so delicious!! Oh Mel! Question: How critical is cream of tartar to a good (delicious, tender) end result? Then my icing was so thick, that I omitted a whole cup and a half of icing sugar, and added at least an extra 4 tablespoons of sour cream to get the icing to even be spreadable. Whip it up, frost those cooled cookies, and then grab some sprinkles and go to town. TIAÂ. This may be a silly question but can you freeze and re-use frosting later?Â. That recipe will always be a favorite. Add remaining 1/4 cup granulated sugar to a small flat plate. “I did alter my recipe a bit from the beginning until we finally figured it out,” Hemsley said. This is hands down the best sugar cookie I have ever made! I’m glad these worked out *ok* – and you are amazing for baking with little babes probably hanging on your legs. WOW! Press each cookie down using the glass cup until they're about 1/2 inch thick. ). Made these cookies last night. They didn’t turn out with quite the crackly edges that yours have (I probably could have used a couple more tablespoons of flour even and gotten them) but they are soft and tender and absolutely delicious. That is the best praise! What brand of butter did you use? Dare I say these are even better than the soda cookies? I didn’t do anything at first and realized the cookies were too crumbly so I added 1 more tablespoon of sour cream to the batter and it worked great after that. Who knew? It safe to say that I just really like chocolate chip cookies! Current condition: Fingers standing still on keyboard (FOR AN HOUR NOW! We have a lot of extra frosting. I can’t believe I waited this long to use my kitchen scale! Mine came out at 3.5″  I used the 3tbsp #12 scoop. It is my first stop if in need of a recipe.Â. These are absolutely divine! I did add almond flavoring to the frosting and dough. Thanks again, Mel, for an awesome recipe! Will definitely keep this recipe for graduation season! Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Fold in milk … I tried my first real swig cookie this past November. Peg I live at 6600 feet and did not adjust at all. Yep. Perfect on a cookie plate to take somewhere. I know you can’t stack them if the frosting is wet. Microwave for 1 minute on power level, 5, remove and stir, repeating the process in 30 second increments, then add the powdered … 🙂. Not only because we had to move them to the pan, but also after cooling they didn’t break as easily (we only had one ).The frosting has a great consistency, but is a little too sweet for us. A little therapy for momma to get through the day. and frosted sugar cookies have been a favorite for many of us long before they became trendy and went viral online. I also weighed each cookie to make sure they were uniform in size and they were roughly 1.5 oz each. What a difference that makes! Sorry to go off on a tangent. I haven’t tried that, Leslie – so I’m not sure how it would affect taste and consistency – worth a try thought! Thanks for all your amazing recipes! Do they have to be frosted? Thanks Mel for a total winner! Preheat oven to 350° and line a cookie sheet with parchment paper or a silicone baking mat. My edges didn’t do the crackle thing and I should have paid more attention to the exact size and dimensions you gave, but even though not perfect, they still taste great.  Does the frosting form a crust on top? I’m not going to lie, when I saw avocado oil on the ingredient list I doubted.  I measured flour by weight so it would be precise. I’m so glad they were a hit, Vicky! The edges of the cookie will ruffle out a bit. LOVE the idea of those huge “super cookies” – haha. What’s up with that! You don’t want the flour packed into the measuring cup, otherwise the baked cookies will probably be dry and crumbly. And then this popped up… Pretty sure my days plans just changed. -underbake just slightly (or at the very least, don’t overbake!). Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). And how long do you think they will stay good after un thawing them? Thanks so much for all the help! Exquisite is a very appropriate description! Question: You said you can freeze the rolled cookie dough. When I’m remaking favorite recipes from my site and I don’t feel like pulling out my kitchen scale, I know the baking recipes will still work out because I measure the flour (and other dry ingredients) similar to how they would weigh if put on a kitchen scale without having to use fussy methods to measure them. These were delicious! Will need to try the chocolate version next. They would be fun for Valentine’s Day with cute heart sprinkles! Two Years Ago: One-Bowl Monster M&M Cookies {Gluten-Free} I totally made these with half the butter for some reason… but they came out really good still! 2 large eggs Thoughts? These are most excellent. Once they are thawed and frosted, they should stay delicious for 2-3 days (I keep them in the refrigerator). Sorry these didn’t work out for you! “Wow!!! This may sound silly, but I have never made something with such lovely dough! For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. They are fairly round and spread a bit – they look like soft bakery sugar cookies. When I finally took her in to the dr (I always wait way too long…either that or I take them in too soon and the dr makes me feel like I totally overreacted over a runny nose) and she has strep and mono. That can make a difference, too; I think a few tablespoons extra flour (maybe up to 1/4 cup) could help the crinkly edge factor. And over the years, after making many of the knockoff Swig recipes out there (like this popular one Mandy posted years ago) and using the Sugar Gems recipe as a base, I’ve come up with my own slightly different Swig copycat cookie recipe. Don’t press the cookies too thin. I did sub in almond extract in addition to the vanilla and a small amount of lemon zest. I don’t know what Swig’s is, but I saw this recipe and figured I’d try it. I even froze them thinking I could stay away. The oil gives these a really great texture.  I also didn’t have a #20 scoop, so I used my small cookie scoop, which holds about 1 tablespoon. I added a couple extra tablespoons of flour for our high altitude, and an extra teaspoon of vanilla. I made these today and the ones baked on my older pan browned on the bottom. Full recipe. It doesn’t firm up like a royal icing, but it does set up and crust over just slightly enough that I think as long as the cookies didn’t get stacked, they could be slipped into bags. The frosting also turned out wonderful. They have one also called sweet dough that is excellent in cinnamon roll dough. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Cookies: When the dough was raw is smelled kind of like play dough. Place 8 at a time on a baking sheet lined with a silicone liner or parchment paper. I am still a great fan of yours. Our  family has a dairy intolerance and egg allergy. Any shorter than that and they are fine at room temperature. Granulated sugar for pressing the cookies The oil shouldn’t affect overall flavor unless it’s a strong flavored oil like olive oil (which would not be a good fit for this recipe). These were hands down, the best sugar cookies I’ve ever eaten in my life! lmld.org, (divided - save 1/4 cup for flattening the cookies), (optional - I don't think the original has it), (optional for a Crumbl styled cookie frosting). I used the entire bowl of frosting. 1-2 tablespoons cream or milk Enjoyed these, my favorite thing was the rustic look with both the pressed cookie and the frosting (kid friendly). Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely. I find it almost impossible to get 4/4.25 ounces per cup, like KAF recommends, when volume measuring in a measuring cup. I personally love topping them with some Guitard Milk Chocolate Jimmies. Hmmm, that’s a lot more than on my scale. There’s a good chance your oven just bakes a little hotter than mine, so if they are getting too browned on the edges, try reducing the oven temp by 15-25 degrees. I made them using Mexican vanilla, and they were phenomenal! I'm Mel! Line two baking sheets with parchment paper. I’ve made these a few times now and LOVE them! This was truly the best sugar cookie recipe I’ve ever tried. Yay! Looking forward to trying the chocolate version. Re-dip the glass into the sugar in between each cookie.  I am trying to figure out the best way to store and transport them. I made these last night for our new beginnings and the girls LOVED them! Can i make these a few days in advance and freeze them unfrosted? A few years ago I made around 200 of them dipped in silver and gold sprinkles for my daughters wedding !! Whoa!! Oh wow, I bet that sweet dough flavor is delicious! I know that generally a large scoop will turn out to be about 4 in. Does that make sense any at all?  Just go make them.Â. End result = still totally edible (and yummy!) I fluffed the flour first too with a fork so I’m pretty confident in the measurement. That is a ton of cookies – your feedback is so helpful! I bake this cookie at a slightly higher temperature because we want the insides of these cookies to stay nice a gooey while the outside has that nice golden color. I cut recipe to half for 2 of us — I already had a yummy sugar cookie recipe ,but this recipe exceeded that one — these are divine !  Delicious! Because I know most of my readers measure by volume instead of weighing, it felt best to go with a weight measure (in this case, 5 ounces per cup of flour) that could easily be achieved by someone who was measuring by volume. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). May 23, 2019 - Copycat Crumbl raspberry cheesecake cookies. garnish with an … Cam was home sick every single day this week. It’s been ages since I’ve had a real, live Swig sugar cookie, although I’ve had the ones at Sodalicious a time or two (I think they still have the crinkly edges??). Thanks for the details…based on where you live in a humid climate with low elevation, yes, I think you might need more flour (I live in a very dry climate). They are smelling amazing and looking delicious!  Overall, this recipe hits checks all the boxes. This is the one I have and love. Looks like you have no excuse not to be baking cookies within the hour. Five Years Ago: Classic Crème Brulee, {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Swig Sugar Cookies {Copycat Recipe}","author":{"@type":"Person","name":"Mel"},"datePublished":"2019-01-31","recipeYield":30,"image":["https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/swig-cookies3-720x720.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/swig-cookies3-720x540.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/swig-cookies3-720x405.jpg","https:\/\/www.melskitchencafe.com\/wp-content\/uploads\/swig-cookies3-735x490.jpg"],"recipeCategory":"Cookies","prepTime":"PT30M","cookTime":"PT12M","performTime":"PT42M","totalTime":"PT1H12M","recipeIngredient":["3\/4 cup (6 ounces, 12 tablespoons) butter, softened","2 tablespoons sour cream","1 teaspoon vanilla extract","6 cups (24 ounces) powdered sugar","1-2 tablespoons cream or milk","1 cup butter (8 ounces, 16 tablespoons), softened","3\/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)","1 1\/4 cups (9.25 ounces) granulated sugar","3\/4 cup (3 ounces) powdered sugar","1\/2 teaspoon baking soda","1\/2 teaspoon cream of tartar","1\/2 teaspoon salt","2 tablespoons sour cream","2 large eggs","1 teaspoon vanilla extract (see note)","5 1\/2 cups (27.5 ounces) all-purpose flour (I use unbleached)","Granulated sugar for pressing the cookies"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper. They aren’t my favorite dessert in the world but hey, they are essentially a sugar cookie which are mostly about looks anyway. King Arthur Flour has a handy guide for weights.  Sending some to my son in college for Valentines Day! Good thing this ultra-creamy, delectable frosting is not rocket science. ah! I haven’t tried rolling them out, but they might work that way. I’ve been making these since the email blast came out and tried them various ways (coconut oil the first time (hands down the best version), canola the second, and 1 1/2 cups milled hard white wheat subbed the third). Total Time:  After baking and frosting, each cookie measured 3 inches in diameter and were pressed to about 1/4 inch thickness. It’s just a little butter, a little sour cream (go with it – it’s what sets this frosting apart! Do I need to make a high altitude adjustment for 4500-5000 ft?   I will try them again tomorrow. I can always rely on your recipes to achieve exactly what I was looking for! Mel – I made these tonight and they are so much better than actual SWIG cookies! Do you mean in place of the oil? I knew to underbake, so I did 8 min at 350. they still got so brown around the edges and dry/chalky. My wife wanted hearts for the girls, so we took a baking mat, a quarter of the dough and rolled it into a rectangular-log-shape. I’m going to order some vanilla butter emulsion like Mel suggested and try that next time. And used olive oil, but it was the pure olive oil (from Costco) that has a lighter flavor than EVOO, and it doesn’t interfere with the flavor of the cookies at all. I haven’t tried these yet but I’m wondering if you think they would hold their shape well enough to use rolled with cookie cutters. Mix again until thoroughly combined. Cook Time: These are amazing!!! Them.  I just opened a new bottle and it didn’t have that smell. These are pretty amazing as well with just a little bit of fruit in the frosting. Did not disappoint! I followed the recipe exactly and used a kitchen scale for the flour. I haven’t tried it, but it will probably affect the texture (although probably worth a try if you feel like experimenting).  The frosting gets a crust pretty fast, so we recommend putting on sprinkles after each cookie or so is frosted or they won’t stick. I have to say that I think it is my favorite frosting of ALL time. Yikes! This is a knock-off of Crumbl's best selling classic milk chocolate chip cookie. Press the cookie evenly, and rock the glass back and forth a little as you’ll get the nice crinkled edges. The last one I tried didn’t call for any eggs and I didn’t love the texture. Do not let them brown or they are inedible!Â. For all-purpose flour, it’s 5 ounces (which used to be ATK’s recommendation for all-purpose flour, I’m not sure if that has changed). The only addition I made was to add 1/2 tsp of imitation butter extract because of the note that the butter vanilla emulsion worked great (I didn’t have any emulsion on hand so just added butter extract with the vanilla). Your pictures make them look dense and fudgy, mine were light and airy.  Nice big cookies. Then remove them to a cooling rack to cool completely. After the timer goes off, remove the cookies from the oven and let them cool on the cookies sheet for another 1-2 minutes. Unbelievable cookie! Made these for a bake sale today and they were so good!! I made a batch of Dough and left it in the fridge for a week and baked them and they were perfect, its a good idea as you can just bake 2 at a time, just seal the Dough on a zip lock bag after its been in the fridge overnight. I followed this cookie recipe to a ‘T” and found that the cookie lacked flavor.  Do you think a doubled batch will fit in a Bosch mixer? I mean, knockoff recipes for these popular pressed and frosted sugar cookies are certainly nothing new. If you purchase an item from the link on Like Mother Like Daughter, we will receive a small percentage of the purchase at no extra cost to you. Prep Time: Notes Love, love, love this feedback and all your variations.  I’m so thankful for your constant recipe inspiration 🙂.  My husband who does not give idle praise labeled these fantastic and perfect. I have used coconut oil, gives just a hint of coconut to the cookie, great with lime frosting. Love your blog. Looking forward to trying this! Do they spread out to about the same thickness? Bought the #20 scoop and pulled my last batch out of the oven a few minutes ago. Delish! I wonder if it’s a difference in how we each measure the dry ingredients? The possibilities for colored frosting/festive sprinkles to match literally any holiday or occasion is almost mind boggling. I did some googling to find out what Swig is since we are apparently missing out on the craze here in Michigan. It’s not vastly different from other versions, but it does have some variations that make it worth living in a blog post all its own. I took the super cookies to a Treat your Teachers on Tuesday event this morning. This was my first chance to use the vanilla butter emulsion. Okay, maybe this is a silly question, but I made a bunch of these cookies and froze them, now I need to frost them, should I un thaw them first? Milk: just a couple tablespoons to help the dough hold together. It doesn't look like the peanut butter blossoms then, and it does save the mess of having to fill each cookie with the melted chocolate. That’s a great question – I don’t know for sure, but the dough is definitely stiff enough that I think it could probably be rolled (it’s not soft and sticky). Looking forward to your new cinnamon roll recipe this weekend. If you want to try this recipe for the 1st time, I suggest maybe making half a recipe. But I AM sharing my go-to, favorite copycat recipe for these Swig sugar cookies, and I may be biased, but this recipe really the best one I’ve made out of the dozens of recipes I’ve tried for these cookies over the years. Spray the bottom of a flat bottomed glass with cooking spray and then dip the glass into the sugar. I live in Idaho with my husband, 5 kids, and selection of weird farm animals.
2020 crumbl cookie recipe