Peppermint Swig Sugar Cookies

Why I Love This Copycat Recipe

• If you love my Swig cookie recipe, you will love peppermint Swig cookies! Peppermint bark and a creamy, pink frosting makes them stand out for the holidays.
• These Christmas Swig cookies are made with a buttery, soft sugar cookie with the festive taste of peppermint crunch! They are a total crowd-pleaser on cookie trays.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Unsalted butter: Remember to soften butter to room temperature.
• Granulated sugar: White granulated sugar gives the cookies a sweet taste and is needed to roll the cookie dough balls for a little more sparkle and crunch.
• Powdered sugar: I love how powdered sugar in the cookie dough makes these peppermint sugar cookies melt in your mouth!
• Vegetable oil: I prefer vegetable oil as it adds a soft texture to the cookies but you can substitute melted butter that has been slightly cooled.
• Sour cream: The subtle tang of sour cream balances the sweetness of the cookies! You can use Greek yogurt if preferred.
• All-purpose flour: While I have not tested it, a gluten-free 1:1 all purpose flour should work.
• Fine sea salt: Use only 1/2 teaspoon if using salted butter.
• Cream of tartar: A special ingredient for Swig cookies! This gives them a tender, chewy texture.
• Peppermint bark: Andes peppermint crunch baking chips also work great.
• Crushed candy canes: This is equal to about 3 candy canes that are regular sized. You will also need extra for sprinkling on top of the frosting.
• Peppermint frosting: Similar to my sour cream frosting, you will need butter, powdered sugar, sour cream and vanilla extract. Adding peppermint extract gives it that wintry flavor profile and red food coloring gives it a pink hue.

How to Make Peppermint Swig Cookies

In a stand mixer fitted with a paddle attachment, cream butter and sugars then add oil, sour cream, eggs, and vanilla.

In a separate bowl, whisk together dry ingredients then slowly mix into the sugar mixture just until combined, being careful not to over mix. Fold in 3/4 cup crushed peppermint bark and crushed candy canes.

In a shallow dish, place about 1/3 cup granulated sugar. Using a large 3 Tablespoon cookie scoop, portion dough, roll into balls then roll into the sugar and place on parchment lined baking sheet 3 inches apart.

Using the bottom of a glass cup, lightly press the dough balls about 1/4- to 1/2-inch thick then bake cookies at 350°F for 8-10 minutes. Remove from oven and cool completely.

To make the frosting, in the bowl of a stand mixer cream butter and sour cream with vanilla and peppermint extracts. Slowly mix in 2 cups powdered sugar until creamy then add the remaining 2 cups powdered sugar. Add a couple drops red food coloring, if using.

Frost cookies with icing and add more crushed peppermint candy canes on top. I love to serve these peppermint sugar cookies chilled just like Swig cookies does!

Peppermint Sugar Cookies Tips

• Softened butter: Softened butter is key to achieving the perfect sugar cookie dough. If you have melted your butter, you will need to start over.
• Chill dough. If you are having trouble shaping the peppermint sugar cookies, chilling the dough up to 30 minutes can make it easier to scoop, roll and bake the cookies.
• Evenly sized cookies. Use a cookie scoop to ensure that all cookies bake at the same time. These cookies spread, so only put about 6 dough balls per cookie sheet.
• Avoid dry peppermint sugar cookies. Do not let the edges or bottom of cookie turn golden or they’ll be dry. I like to take them out early and let them sit on the pan about 5 minutes until they’re firm enough to move to a cooling rack.
• Frosting consistency: If you like a thinner frosting, add 1-2 Tablespoons heavy cream or milk. If the frosting is too thin, to thicken add more powdered sugar.
• Garnish immediately: If adding crushed candy canes on top of the frosting, add them immediately while it’s still soft. My kids love to add sprinkles, too!

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Peppermint Swig Cookies

5 from 5 votes

↑ Click stars to rate now!

Author: Jamielyn Nye

These peppermint Swig sugar cookies are soft, buttery and full of peppermint crunch! Topped with a creamy peppermint frosting, they are a festive holiday treat for Christmas.

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Servings: 30

Print Rate Pin

Video

Ingredients 

Cookies

• ▢ 1 cup unsalted butter
• ▢ 1 ¼ cups granulated sugar , plus more for pressing cookies
• ▢ ¾ cup powdered sugar
• ▢ ½ cup vegetable oil , or melted butter (slightly cooled)
• ▢ 2 large eggs
• ▢ ¼ cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 5 ¼ cups (710 grams) all-purpose flour
• ▢ ¾ teaspoon fine sea salt (use 1/2 teaspoon if using salted butter)
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon cream of tartar
• ▢ ¾ cup crushed peppermint bark , or Andes peppermint crunch
• ▢ ¼ cup crushed candy canes (or 3 candy canes)

Frosting

• ▢ ½ cup unsalted butter , softened
• ▢ 3 Tablespoons sour cream
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ teaspoon peppermint extract
• ▢ 4 cups powdered sugar
• ▢ crushed candy canes , for sprinkling on top

Optional: Pinch salt, Heavy cream or milk, Red food coloring

Instructions

Cookies

• Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
• In a stand mixer fitted with a paddle attachment, mix the 1 cup butter and 1 1/4 cup sugar and 3/4 cup powdered sugar for 1 to 2 minutes, or until pale and creamy. Mix in the 1/2 cup oil, 1/4 cup sour cream, 2 eggs, and 1 teaspoon vanilla for an additional minute.
• In a separate bowl, whisk together the 5 1/4 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tarter, and 3/4 teaspoon salt. Slowly mix into the sugar mixture just until combined, being careful not to over mix. Scrape down the sides as needed. Fold in 3/4 cup crushed peppermint bark and crushed candy canes.
• In a shallow dish, place about 1/3 cup granulated sugar. Using a large cookie scoop (or 3 Tablespoons), portion dough and roll into balls. Roll balls in the sugar and place onto the baking sheet about 3 inches apart. (I usually bake 6 per pan.) Using the bottom of a glass cup (about 2-inches on bottom), lightly press the dough balls about 1/4- to 1/2-inch thick.
• Bake 8 to 10 minutes, or just when the cookies no longer look wet. You do not want the edges or bottom to turn golden or they'll be dry. I like to take them out early and let them sit on the pan about 5 minutes until they're firm enough to move to a cooling rack. Let cookies cool completely on wire rack.

Frosting

• In a medium bowl, mix the 1/2 cup butter, 3 Tablespoons sour cream, 1/2 teaspoon vanilla and 1/4 teaspoon peppermint using an electric mixer until smooth. Mix in 2 cups powdered sugar until creamy. Add the remaining 2 cups powdered sugar. Add a Tablespoon or two of heavy cream or milk if it becomes too thick. Taste and add a pinch of salt. if needed. Add a couple drops red food coloring, if using.
• Spread the frosting on top of the cookies. Swig serves their cookies cold. I prefer to store them in the freezer. See notes below.

---

Notes

Variations:

• Soft butter. Having room temperature butter is key to this recipe. Just make sure you’re not using melted butter, which may pose a problem.
• Thick icing. If the icing is too thick, add 1-2 Tablespoons of heavy cream or milk.

Freezer Instructions: Place the cookies onto one of the baking sheets and then place into the freezer for about 30 to 60 minutes. Once hard, you can stack in a covered container and freeze up to 3 months. When ready to eat, let thaw about 10 to 20 minutes at room temperature.

Nutrition

Serving: 1cookie | Calories: 391kcal | Carbohydrates: 61g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 85mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 326IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert

Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!