Sugar cookie shot style birthday cake

These Christmas cookie sugar cookies are cute and delicious! The dough is pressed instead of cut, making them super easy to make.

The glazed sugar cookies are sprinkled with colorful sprinkles inside the cookie dough and are a hit at any occasion.

What is a Swig Cookie?

The sugar cookie originated years ago in a small cookie and soda shop in Utah. The distinctive pressed cookie shape with jagged, wrinkled edges has gained popularity and spawned many copycat cookie shops and cookie recipes.

The term “Swig cookie” often describes sugar cookies like these that are pressed rather than flattened and cut with cookie cutters (kind of like when we say “Kleenex” when talking about any type of tissue).

Some might argue that the original Swig cookies aren’t as good as they used to be, or that Swig wasn’t the first place to develop these cookies, or that so-and-so has way better sugar cookies. This topic inspires intense loyalties and heated opinions, so be careful when, how, and with whom you broach the subject. 😉

For me, all that matters is that it’s incredibly easy to make a Swig-style sugar cookie at home, and it’s way tastier than anything you can get at a cookie store.

Sugar Cookie Birthday Cake

I took this classic sugar cookie recipe from Swig and turned it into a birthday cake version, because it’s a) so cute and b) so delicious.

To get the cookie dough look and flavor, we’re going to:

1. Add colorful sprinkles to the cookie dough
2. Increase the amount of vanilla in the cookie dough, preferably Mexican vanilla for a stronger flavor

Since Mexican vanilla is stronger, it helps amplify the flavor of the cake. If you don’t have Mexican vanilla, pure vanilla extract works; just be sure to use a full tablespoon. I’ve talked about vanilla butter emulsion for baking, which is great in this recipe for that delicious cookie dough flavor. If you have it, add a teaspoon or two in addition to the vanilla extract.

Best Sprinkles for Sugar Cookies

The best sprinkles for these sugar cookies are Jamie’s colorful sprinkles. They hold their shape and color better than the tiny sprinkles that can’t be compared.

Add the sprinkles when there are still some dry streaks in the cookie dough and mix gently by hand until the sprinkles are evenly incorporated throughout the dough.

No Rolling or Cutting Required

These Christmas Cookie-Shaped Sugar Cookies are quick and easy to make because the dough doesn’t need to be rolled out and cut with cookie cutters.

Instead, form the dough into balls and use a flat-bottomed cup dipped in sugar to press the cookie dough balls into 1/4- to 1/2-inch thick circles.

The cookies will spread and flatten a little more as they bake, so don’t press the cookie dough too thin.

Bake lightly

Bake these sugar cookies, even for a minute or two, is a farce I can’t put into words. It depends on them being slightly undercooked, otherwise they’ll be dry and crumbly.

Take them out of the oven when the edges are just done and the center still looks undercooked. They harden as they cool, resulting in a soft, creamy, slightly dense, and exceptionally delicious cookie.

Let them cool completely before adding the glaze. Spread the icing in the center of the cookie, leaving a thin border around the edge.

Because the sprinkles stick out in the cookie dough, I don’t add any extra sprinkles on top. But you can. Only you and your heart will know if more sparks are needed. 💗

How to Freeze Frosted Sugar Cookies

The best-kept secret about these (and other) glazed sugar cookies is that they freeze incredibly well and taste fresh and delicious after thawing.

Here’s how I do it:

1. Gel the cooled sugar cookies (and add sprinkles, if using)
2. Freeze or chill them in a single layer on a baking sheet until the glaze is firm.
3. Place the sugar cookies in freezer bags or other containers, separating the layers with parchment paper or wax paper. Ideally, no more than two or three layers per container.
4. Remove the frozen sugar cookies from the bags or containers and place them in a single layer on serving trays or baking sheets until thawed (this takes about an hour at room temperature).

I’ve made and frozen hundreds of glazed sugar cookies over the years and I can attest that they work great. No one can even tell that the cookies are pre-made.

My family totally agrees that these Christmas cookies are just as delicious as our favorite classic cookies.

The extra chocolate chips and vanilla add something special to my everyday sugar cookies, and they’re a hit every time I make them or take them out.

Sweet, delicious, and super easy.

I prefer to serve (and eat) them cold. But they’re also great at room temperature.

I hope you find a reason to make these chocolate chip sugar cookies soon. 😊

Shot Style Sugar Cookie Birthday Cake

Number of pieces: 30 cookies

Preparation time: 1 hour and 15 minutes

Cooking time: 8 minutes

Total time: 1 hour and 23 minutes

Ingredients

Cookies:

• 1 cup (227 g) salted butter, softened to room temperature
• ¾ cup (164 g) neutral-flavored oil, such as canola, vegetable, or grapeseed oil
• ¼ cup (265 g) granulated sugar
• ¾ cup (86 g) powdered sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 tablespoon Mexican vanilla or pure vanilla extract (see note)
• ½5 cups (781 g) all-purpose flour
• ½ to ¾ cup (35 g) colored sprinkles (see note)

Glaze:

• ¾ cup (170 g) salted butter, room temperature
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups (684 g) powdered sugar
• 1 to 2 tablespoons milk or cream

Instructions

1. Preheat oven to 350°F (or 325°F for convection oven) and line several baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in the bowl of a handheld electric mixer, add the butter, oil, granulated sugar, and powdered sugar. Sprinkle the baking soda, baking powder, and salt over the sugars and mix well for 1-2 minutes, scraping down the sides of the bowl as necessary.
3. Add the sour cream, eggs, and vanilla and mix for 1-2 minutes until well combined.
4. Add the flour and mix until there are few dry streaks. Add the sprinkles and mix by hand until there are no dry streaks and the sprinkles are evenly incorporated.
5. Scoop the dough into 2-3 tablespoon-sized pieces (I use a #20 cookie scoop) and shape into balls. Place them several inches apart on the prepared baking sheets.
6. Add 1/2 cup of the granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat glass with cooking spray. Dip the bottom of the cup in the sugar and press each cookie dough ball into a thick circle about 14 to 1/2 inches thick. Dip the cup in the sugar between each press.
7. Bake the cookies for 7 to 8 minutes until set; the centers may still look undercooked. It’s better to undercook these cookies than overcook them, so be careful!
8. Let the cookies cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely.
9. To make the frosting, in a medium bowl with an electric mixer, beat the butter, sour cream, and vanilla until thick and creamy, 1 to 2 minutes.
10. Add the powdered sugar and cream (or milk) and mix until well combined and creamy, 1 to 2 minutes, scraping down the sides of the bowl as necessary. If using food coloring (gel food coloring is preferred), mix until the color is uniform and blended. If necessary, add more milk or cream, 1 tablespoon at a time, to adjust the consistency of the glaze. It should be thick, creamy and easy to spread.
11. Cover the cooled cookies with the cream, leaving a thin border around the edges.

Note:

Vanilla: Because Mexican vanilla is stronger, it helps amplify the flavor of the cake. If you don’t have Mexican vanilla, pure vanilla extract works; be sure to use a full tablespoon. I’ve talked about vanilla buttermilk baking emulsion, which is great in this recipe for a nice cake batter flavor. If you have it, add a teaspoon or two in addition to the vanilla extract.

Sprinkles: The best sprinkles for this recipe are Jamie’s colorful sprinkles.

Over flouring: Be careful not to add too much flour to the batter or the cookies will end up dry instead of soft after baking. If you don’t measure out the flour, be sure to fluff it up in the bowl before adding it to the measuring cup and leveling it out (don’t tamp or stir the flour in the cup!).