I’m a sucker for a flavored Diet Coke and a sugar cookie. Luckily we don’t have a ton of drive through soda stops here in Las Vegas or I might go broke! Buying $3 cookies can get real expensive, real quick. You’re all in luck because these copycat original Swig sugar cookies are super easy to make, I swear!
I’ve been pretty easily fitting one of these into my macros for the past 2 weeks now. No shame here, totally worth it in my opinion. Each 65g cookie is: 2.4p/30.7c/12.9f.
Unlike your traditional sugar cookie recipe that requires lots of rolling and cutting, these are super simple. My daughter loves to help roll the dough and smash them with the mason jar.
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I hope you enjoy these cookies for many years to come! Leave a comment if you try and love them!
Pink Frosted Sugar Cookies
Ingredients
- For the Cookies
- 1 cup salted butter
- 3/4 cups vegetable oil
- 1 1/4 cups sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1 teaspoon salt
- 5 1/2 cups all purpose flour
-
- For the Frosting
- 1/2 cup room temperature butter
- 3/4 cup sour cream
- 3 cups powdered sugar
Instructions
- In a mixing bowl or stand mixer ream together butter, vegetable oil, sugars, water, and eggs.
- Mix until everything is combined.
- In another bowl combine you dry ingredients. Now slowly mix the dry ingredients into the wet.
- Your dough should be crumbly, not sticky.
- Roll a golf ball sized ball of dough(50g) and place it on your cookie sheet.
- Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.
- Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass.
- Bake at 350 degrees F for 10-12 minutes. Don’t overcook them, they should just barely be browning on the bottom. Let sit for 1-2 minutes and then move cookies to a cooling rack. Let them cool completely before frosting.
- Start by creaming together butter and sour cream. Slowly add powdered sugar until it’s thick and fluffy. (you may need less or more PS) Add 1 drop of pink or red food coloring and whip on high for 1 minute.
- Frost cookies and place back back on a cookie sheet. Place them in the freezer (do not cover them) for 10-15 minutes or until the frosting is firm. Now start layering them in a large storage container using parchment paper between layers so they don’t stick. Keep them in the freezer until you’re ready to serve them.
- The magic of these cookies is that they are served cold. Take one out of the freezer 15 minutes before you plan to eat it and it will be perfect!
Nutrition Facts
Pink Frosted Sugar Cookies
Serves: 32
|
Amount Per Serving: 1 cookie (65g)
|
||
|---|---|---|
| Calories | 248 | |
| % Daily Value* | ||
| Total Fat 12.9 | 18.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 30.7 | 10% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 2.4 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Notes
Search MyFitnessPal for Stay Fit Mom Pink Frosted Sugar Cookie to log your cookie per gram!
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If you’re looking for a cookie a little lighter on your macro budget, try these Oatmeal Chocolate Chip Cookies.
