Desserts | December 14, 2016

Christmas Swig Cookies

Are you looking for the perfect cookie to bake for Santa on December 24th?  Word has it Santa loves homemade Swig cookies!  The Christmas Swig is the classic Almost Swig Sugar Cookie with peppermint candy bits in the dough, topped with ABK’s  famous creamy pink frosting and decorated with white sparkling sugar sprinkles.

Christmas Swig Cookies

Swig Cookies have become a household name in Utah. They were originally sold in Southern Utah and made in a small gas station/bakery called Dutchman’s.  The bakery is still in operation, but Swig, the famous Utah drink stop no longer carries the original cookie from Dutchman’s.

Christmas Swig Cookies

ABK’s original recipe for the  Almost Swig Cookie is a blank slate for lots of different flavor combinations.  I’ve posted several different recipes using the Swig base: Triple Chocolate Mint Swig, Coconut Cream Swigs (my favorite), Lemon Lime Sprig Cookies, and the  Chocolate Swagg Cookie .  I also posted an update on the original Almost Swig recipe a while back, which includes some of the alterations I made to the original recipe.

Christmas Swig Cookies

Naturally, a Christmas Swig Cookie needed to be added to the ABK lineup! I tried simply adding mint to the frosting, and also to the topping of the cookie but it wasn’t enough to make it distinctly different from the rest of the pack of Swig cookies, so I added mint chips to the dough. I like the Andes Peppermint Baking Chips better than simply adding chopped candy cane. The Andes chips are creamy chips (white chocolate) with peppermint flavoring added.

Buying the In-Demand Chips! (updated December 2017)

Andes Peppermint Baking Chips are somewhat difficult to find in grocery stores at Christmas time! They are usually stocked at Halloween and then not restocked for the rest of the holiday season, according to my sources. I’ve had luck shopping at a local store, Dick’s Grocery in Bountiful, UT, also have found the baking chips at Smith’s, Target, Walmart, Macey’s and most recently, my friend bought a bag at World Market in Farmington, UT.  Out of the state of Utah, I’ve heard reports of the Ande’s chips purchased at Meijer, a grocery/department store in Kentucky and Ohio. A reader from Washington state reported finding them at Safeway grocery store.  If you’ve purchased in another location or store, please leave a comment below!

Remember, you may also chop candy canes and add to the dough, a decent substitute if you’re in a pinch and can’t find the Peppermint Baking Chips. The peppermint chips are usually sold for less than $3 per bag, so the Amazon option is quite a bit more expensive (over $6 per bag). Ghiradelli also makes a Peppermint Chunk, which doesn’t have a lot of red color in the chunk itself, but the flavor is similar to the Andes chip. I prefer the Andes baking chip to the Ghiradelli. A couple of other readers suggested using Andes Peppermint Candies (sold just like the green wrapped mints, but they are white with peppermint) I’ve seen these at Target, one box will be enough, chopped.  Also,  Hershey’s White Chocolate Kisses, chopped. Next year, I’m going to remind all to purchase these in October!

Christmas Swig Cookies

4.94 from 15 votes
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Christmas Swig Cookies

Cook Time 15 minutes
Total Time 15 minutes
Servings 20 -24 cookies
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup canola oil
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup crushed candy cane or Andes Peppermint Crunch Baking Chips if you are doubling the recipe, one 10 oz bag is sufficient 
  • sugar for top of cookies

for frosting:

  • 1/2 cup butter softened
  • 2 tablespoons sour cream
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • dash of salt
  • 1-2 drops red food coloring
  • 2-3 tablespoons milk if needed
  • sprinkles

Instructions

  1. Preheat oven to 325 convection or 350 regular bake.
  2. Take butter out of refrigerator and microwave for about 15 seconds.
  3. Place butter, oil and cold sour cream in a mixing bowl.
  4. Mix for about one minute.
  5. Add sugar and vanilla extract, mix until smooth.
  6. Add all dry ingredients at once, including chopped candy cane or Andes Peppermint Crunch Baking Chips.
  7. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1 minute on very low speed.
  8. Spray the cookie scoop with a little cooking spray.
  9. Scoop the dough onto a lightly greased cookie sheet. I use a 2 inch scoop. A 2 inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, use an ice cream scoop or roll the dough into a ball about the size of a golf ball. It is best to use a scoop and overfill it a bit to get the desired jagged edge.
  10. Place about ¼ cup sugar into a small bowl.
  11. Spray the bottom of a flat glass with cooking spray.
  12. Flatten one cookie a bit then dip the glass in sugar.
  13. Press the bottom of the glass against the cookie. Press the cookies so they are flattened a bit ( until the cookie dough just reaches the outside of the edge of the glass) twisting the glass as you press to produce a jagged edge.
  14. I bake 8 cookies per tray. Continue until all cookies are flattened.
  15. Bake in oven for about 10-12 minutes on convection or about 12-15 minutes regular bake or until edges are lightly golden and cookies are slightly firm to the touch.
  16. Remove from oven, let cool. Loosen the cookies from the cookie sheet after cooled a bit, or they will stick to the pan (even though it has been lightly greased).
  17. Place the cookies in the fridge and chill.

Prepare the frosting:

  1. Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and a little milk if the frosting needs to be thinned.
  2. Frost after the cookies are completely chilled.
  3. Makes about 18 large cookies.

Recipe Notes

Tips

-If you cannot find the Andes peppermint baking chips use crushed candy cane, about 1/2 cup at most.

-The recipe looks a little long and maybe even complicated, but it's not. Once you get the hang of the technique for scooping and pressing, it takes less than a half hour to make and bake the entire batch.

-If you want the cookies to taste more like the original Swig cookies make this adjustment to the dough: Omit the vanilla extract and reduce the sugar to a total of ¾- 1 cup.I prefer the cookies to be sweeter, so I like 1½ cups of sugar in the dough. 1½ cups of sugar may sound like a lot, but consider traditional chocolate chip cookies have 1½ to 2 cups of sugar to 2¼ cups of flour. The ratio here is 1½ cups sugar to 4½ cups flour.

-This cookie measures about 3¾ to 4 inches across when finished baking.

-The St. George Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting.

-This cookie stays quite well in the fridge for up to a month if kept in an air tight container. I frost the cooled cookies, then store them in the fridge. Once the frosting is set on the cookie, you may layer the cookies between sheets of parchment or wax paper. This allows you to stack the cookies without taking up too much space in the refrigerator.

-This cookie freezes well frosted or unfrosted.

-If you are making this for a gathering where there will be other desserts, use a smaller cookie scoop and bake for less time.

-See the post for information on purchasing the peppermint baking chips!

61 thoughts on “Christmas Swig Cookies

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  1. These look delicious. I’m making these as written except that I couldn’t find Andes mint baking chips. I got the Ghiradelli baking peppermint bark. Hopefully it’s minty enough. Excited to exchange these at my party tonight. Thank you for all your detailed instructions. The only one I didn’t understand was in the additional comments where you suggest if we want then to be more like the dog cookie to omit the almond extract. I wasn’t sure if that was referring to the vanilla extract or if I missed a ingredient. Thank you

    1. Amber, I found mine at Smith’s or Harmons in Utah. I think the bark will work well! The almond should not have been included in this recipe so I deleted it, thanks for the heads up! I like almond extract in the original Swig recipe but think vanilla works better in this one. Merry Christmas!

  2. I made these tonight and they are delicious! Mine did go pretty flat-any tips on how to keep them thick? I’m not sure if I smashed them too much or if it’s something else.

  3. Found the crushed peppermint in the bag this week, so I must try these for the holidays. I was actually in St. George last April and I but didn’t know about these cookies. Guess til I can get back there (absolutely love UT) your recipes will have to do. Happy Holidays!

    1. Maria,
      I’m glad you were able to find the crushed peppermint.
      These cookies are such a perfect holiday treat! Hope you make it back to Utah soon.
      Thanks for reading ABK.
      xo,
      Si

    1. Claire,
      That sounds like a great idea! Please let me know how they turn out for you.
      These cookies are always a great idea- especially during the holiday season!
      Thanks for reading ABK,
      Si

  4. 5 stars
    Ok, I’m not a baker by any stretch, but these cookies will definitely be my first attempt. I might even share some with my family…remains to be seen.

    By the way, my sisters (some of whom you know personally) have made your dishes, especially the salads, at family gatherings for years. Wow. Thank you!

    1. You’re welcome, Quinn. I’m glad you’re trying these cookies, I know you’ll love them. They’re perfect to share.. or not! Thanks for reading ABK,
      xo
      Si

    1. Hi Pat,

      Most of the time I use Lehi Roller Mills Peacock flour or King Arthur all purpose flour. I’ve found both to produce excellent results in baking. Hope you find the Andes Peppermint Crunch Chips in Texas! I’ve also seen them at Walmart, you might check there!
      Merry Christmas<3
      xo
      Si

  5. These look fabulous!! Do you think I could substitute plain Greek or plain whole-milk yogurt for the sour cream, or would that not turn out?? Thank you for the recipe! <3

    1. Hannah,
      I am not sure I’d use yogurt in this recipe. Im guessing the cookie may not hold up in the baking process? I often sub out yogurt for sour cream in muffins or dressing recipes, but haven’t tried it in this. If you try it, please come back and let us know! Thanks for reading ABK,
      xo
      Si

  6. 5 stars
    I saw the Andes peppermint crunch for the first time this year and bought some because I thought it was cute, not knowing what I would do with it. I’m so happy I stumbled upon your fabulous recipe via Instagram. I really think I need to come to Utah!

    1. Sally,
      You need to come to Utah! And bring bags of Andes peppermint crunch chips, you could pay for your trip selling those chips! They are one difficult item to find here!
      Thanks for reading ABK,
      xo
      Si

    1. You’re welcome Maria! Don’t forget to take a photo and tag us on Instagram, we would love tho shred your photo!
      xo
      Si

  7. Davis County, UT peeps. Run right now 12/06/18 @ 4:30 pm. Kent’s in Clearfield has about 15 bags of the Andes Peppermint Baking Chips.

  8. 5 stars
    These cookies are incredible and such a fun holiday treat! I made mine with Ghiradelli peppermint chunks and they came out perfect! We loved these and so did our neighbors that we shared with. I crushed some candy canes and sprinkled that on top! Yummy and festive!

  9. 5 stars
    These cookies came out perfect and SO delicious!! I used Ghiradelli peppermint chunks in mine and crushed some candy cane and sprinkled them on top of the frosting! Yummy and festive. We loved them and so did the neighbors we shared with! Thank you!

    1. Thanks Samantha! The Ghirardelli chunks are a great substitute with the candy cane. Thanks for sharing your photo on Instagram!
      xo
      Si

  10. 5 stars
    I made these for our ward Christmas party and they were a hit! I made a double batch (i made them smaller and cooked for 10 minutes) They were gone in minutes! Thank you for sharing!

    1. Hi April,
      Yes, you can make the dough ahead of time, although, if you want to completely make ahead, go ahead and make, bake and frost the cookies as directed. Then place in refrigerator until frosting is set on top of cookie. Once frosting is set, you may freeze or refrigerate the cookies for several weeks until ready to serve! Thanks for reading ABK,
      xo
      Si

  11. I remembered this recipe from last Christmas when I walked into our Winco, here in Boise yesterday. There was a huge display of the Andes Peppermints and I picked up a couple of bags. Making these tonight for my fellow teachers 🙂

    1. Hi Elaine, I’m so glad you found them. This recipe is such a wonderful treat to share with others. Thanks for sharing!
      xo
      Si

  12. 5 stars
    LOVE this recipe….started making them last year and it’s a regular in the Christmas cookie rotation now! Recently moved to Oregon and have found the chips in the last week at Winco and Safeway! Happy Christmas baking!

    1. I’m glad you were able to find them, Heather. They make all the difference, and this is such a great recipe for the holidays. Thanks for sharing!
      xo
      Si

  13. 5 stars
    Made this exactly as written, but used the Ghiradelli peppermint chunks (couldn’t find the Andes). i sprinkled crushed candy canes one top and they were great!! I would like to try the Andes just for the color inside.

    1. They turn out great either way! I just prefer the Andes brand. I’m glad you enjoyed the recipe and thanks for sharing, Stacie.
      xo
      Si

  14. 4 stars
    I made these this past Christmas and they are so festive. The people at my work holiday party devoured them but I personally probably wont do peppermint again. I did just see a lemon variety I think is dying for a test! Thank you for you delicious recipes.

  15. 5 stars
    First ABK recipe I made and it won’t be the last! I made these for neighbor gifts and everyone wanted the recipe!
    So delicious and pepperminty!

  16. 5 stars
    I made these Christmas Swig Cookies, with my husband, for our dear friend’s work cookie contest. She was swamped with essays to grade and her own grad school work. We actually ended up winning the contest! These cookies are insanely delicious and easy to make. Thank you for the supportive directions and tips. Your recipes make me a rockstar in my kitchen! And, when my husband says “What other recipes does A Bountiful Kitchen have for us to make together?”, you know you’re on the right path.

  17. The Andes Peppermint Baking Chips are a must for this cookie. I’ve been lucky enough to find these baking chips in local stores and last year I decided to look for them as early as November to make sure I could make these gems. I’ve made it for the last 2 years and it’s the perfect cookie for the Christmas season.

  18. 5 stars
    I love these cookies. So easy and so delicious. The peppermint chips make the cookie. Thanks for another great recipe!

    1. That’s right, Jamie, there’s no eggs in the recipe! That’s what makes the cookie so dense, the eggs would make it a lot lighter in texture. Thanks for reading ABK,
      xo
      Si

  19. 5 stars
    Could I use a smaller cookie scoop and a small glass like a shot glass to press the cookie? How would you adjust the baking time/temp for this? Thanks!

    1. Hi Jordynn, yes that would work just fine, and you don’t need to change the baking temperature, they will probably take 8-10 minutes to bake. Make sure to keep an eye on them though! Thanks for asking,
      xo
      Si

  20. 5 stars
    I had the hardest time finding the Andes mints at any store so I finally ordered on amazon. I used a tablespoon scoop because didn’t have a cookie scoop, so it made around 30 cookies and they were a little thinner and for the frosting I added milk at beginning because It wasn’t Liquefying the sugar. But overall it all worked out and still delicious!