I tried this new Peppermint Swig cookie this year and it turned out fantastic!! I kept seeing pictures of something similar on my Instagram feed lately, so I decided to try it myself ! I used my ‘Swig’ Sugar Cookie recipe and added a cup of Ghiradelli peppermint chunks (white chocolate) and touch of peppermint extract in the frosting. They turned out so good! Such a fun twist on our favorite sugar cookie. I happened to have some pretty sparkly sprinkles too that added a nice finishing touch! The only change I would make is that next time I make these I will use a stronger flavored chip. The Ghirardelli ones are good, but they are white chocolate and the mint is very subtle and the light colored chip gets lost in the light cookie dough. I think Andres Mints makes a pink mint holiday chip that would show up better in the batter or maybe chopped up candy canes would be fun! I do know that this recipe is a keeper! I got rave reviews from my family and everyone we shared then with this year. YUM!!
The classic Swig Sugar Cookie recipe is here.
The Chocolate Swig Sugar Cookie recipe here (now that would be wonderful with mint chips and mint frosting too, I bet!
Super easy and sooo good Sugar Bar Cookie recipe here.
Merry Christmas!
xoxo
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Peppermint ‘Swig’ Sugar Cookie
Description
Classic swig sugar cookie with the addition of white chocolate peppermint pieces and creamy mint frosting. Perfect Christmas Cookie
Ingredients
- 1 cup butter (softened)
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 eggs
- 1 tsp vanilla
- 5 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tarter
- 1 tsp salt
- 1 cup mint chips (Ghirardelli, Andes pink holiday chips, or chopped candy canes)
Frosting
- 1/2 cup butter (softened)
- 4oz cream cheese (softenend)
- 1 tsp vanilla
- 1/2 tsp peppermint
- 3–4 cups powdered sugar
- 2–4 tsp milk
Instructions
- Cream butter, oil, sugar, powdered sugar, eggs and vanilla together. In another bowl combine flour, baking soda, cream of tarter and salt. Wisk together and then slowly add to the creamed ingredients. Stir to combine and then add in the cup of mint chips. The dough is pretty thick and dry. Roll them into golf ball sized or smaller and place on a cookie sheet. Then take a small glass cup and wet the bottom and then dip it in sugar and firmly press it into the center of each dough ball. This will give the cookies the signature cracked edge. You only need to wet the bottom of the glass once. Bake the “smashed” cookies for 8 minutes at 350. They will be set but not browned yet. Only the bottom will be slightly browned. Remove to a rack and allow to cool completely and then chill the fridge until ready to use. Only frost as many as you want at a time.
Frosting
- Mix well and add a little more powdered sugar or milk to get the consistency right. Stir in mint flavoring and red food coloring to get a nice pink hue. Frost your chilled cookie and enjoy!
These were great, Mel. Thanks!
These were great, Mel. Thanks!
These were great, Mel. Thanks!
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Sounds amazing!
Sounds amazing!
Sounds amazing!