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Christmas Swig Cookies

Christmas Swig Cookies are thick sugar cookies baked until their edges are set and bottoms are lightly golden, with pale tops and a soft center. Cream cheese frosting tinted red and green plus Christmas sprinkles gives each cookie a festive finish.
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Prep Time 25 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.75 cup vegetable oil
  • 1.75 cups granulated sugar divided
  • 2 eggs large
  • 5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp fine salt
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp milk 2 to 3 tablespoons total; add the remaining tablespoon if needed for a spreadable frosting
  • 1 gel food coloring red and green, as needed
  • 0.33 cup sprinkles Christmas

Equipment

  • 2 18x13-inch rimmed baking sheet
  • 1 hand mixer

Method
 

Make the cookies
  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter, oil, and 1 1/2 cups of the granulated sugar with a hand mixer until creamy, about 2 minutes.
  4. Beat in the eggs one at a time until incorporated.
  5. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  6. Add the dry ingredients to the butter mixture in three additions, mixing on low just until no dry flour remains.
  7. Scoop the dough into 24 portions of about 1/4 cup each and arrange 12 on each baking sheet.
  8. Dip the bottom of a flat glass in the remaining 1/4 cup granulated sugar.
  9. Press each dough portion to about 1/2 inch thick.
  10. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the bottoms are lightly golden; the tops should remain pale.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.
Frost the cookies
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Gradually beat in the powdered sugar, then the vanilla and 2 tablespoons of milk.
  3. Add the remaining tablespoon of milk if needed for a spreadable frosting.
  4. Divide the frosting between two small bowls.
  5. Tint one portion red and the other green with gel food coloring.
  6. Spread the frosting over the cooled cookies, alternating colors.
  7. Decorate with the Christmas sprinkles.

Notes

For the softest cookies, take them out when the edges are set and the tops are still pale. Store frosted cookies in an airtight container in the refrigerator for up to 4 days; freeze unfrosted cookies for up to 2 months, then thaw and frost. A dairy-free butter, cream cheese, and milk alternative can be used if needed.