Name: Chocolate Mint Swig Sugar Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 8 min
Yield: 36
Ingredients: 1 cup unsalted butter; 3/4 cup vegetable oil; 1 1/4 cup granulated sugar; 3/4 cup powdered sugar; 2 tablespoons water; 2 large eggs; 1 teaspoon mint extract; 4 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder (I use Dutch process); 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/4 cup unsalted butter, softened; 6 tablespoons sour cream; 1/2 teaspoon vanilla extract; 4 cups powdered sugar; 2-3 tablespoons milk; 16-20 chopped Andes mints

Jump to Recipe

These chocolate mint swig sugar cookies are the perfect Christmas treat. Soft chocolate mint sugar cookies topped with vanilla icing and Andes mints – they’re delicious!

If you’re looking for the perfect Christmas cookie to add to your holiday baking list this year, look no further. These chocolate mint swig sugar cookies are amazing, and so easy to make!

Swig cookies are the best kind of sugar cookies in my opinion. No chilling the dough, no rolling it out, and no detailed frosting work. They’re so easy to make, and I think they taste better than traditional roll out sugar cookies too.

This chocolate mint version may be my favourite variation so far. A soft mint chocolate sugar cookie topped with vanilla frosting and chopped Andes mints. They are absolutely delicious, and you should definitely make them soon!

Should I keep my Swig sugar cookies cold?

I always store Swig sugar cookies in an airtight container in the fridge, or freeze them. This is because there is sour cream in the frosting, so they really should be kept cold for food safety purposes.

But they actually taste better cold too, so it works out well. These cookies stay super soft, even straight out of the fridge. Even if you freeze them, they only take a couple of minutes at room temperature to warm up enough to eat.

Are baking soda and cream of tartar the same thing?

You will need both cream of tartar and baking soda for this swig sugar cookie recipe. They are not the same thing, so make sure you use both of them!

Baking soda and cream of tartar react with each other, producing carbon dioxide bubbles, and this is what gives the leavening in this recipe. They’re both important so don’t leave one out!

How to make Chocolate Mint Swig Sugar Cookies:

You need to roll the cookie dough into golf ball sized balls. A two tablespoon sized cookie scoop works well for this.
To get the signature rough edge on the cookies, use a glass dipped in granulated sugar to push the cookie dough flat, letting the edges spread past the glass. A 2.5″ sized glass, or a 250 mL mason jar works well for this.
These cookies should be stored in the fridge, as there is sour cream in the frosting. You can also freeze them for up to 3 months. We find they taste best cold.

Here are some more great Swig cookie recipes for you:

Yield: 36 large cookies

Chocolate Mint Swig Sugar Cookies

These chocolate mint swig sugar cookies are the perfect Christmas treat. Soft chocolate mint sugar cookies topped with vanilla icing and Andes mints - they're delicious!

Prep Time 30 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

For the cookies:

1 cup unsalted butter
3/4 cup vegetable oil
1 1/4 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons water
2 large eggs
1 teaspoon mint extract
4 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder (I use Dutch process)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

For the frosting:

1/4 cup unsalted butter, softened
6 tablespoons sour cream
1/2 teaspoon vanilla extract
4 cups powdered sugar
2-3 tablespoons milk

For the topping:

16-20 chopped Andes mints

Instructions

Preheat the oven to 350 degrees F.
Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined.
In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, and cream of tartar.
Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into golf ball sized balls (about 2 tablespoons per cookie) and place them 2 inches apart on a cookie sheet.
Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge.
Repeat with the rest of the cookie dough balls.
Bake the cookies for 8-10 minutes, or until they are just set. They stay soft, so make sure not to over bake them.
Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
To make the frosting, cream together the butter, sour cream, and vanilla until well combined.
Add the powdered sugar, one cup at a time, mixing well after each addition.
Add 2-3 tablespoons of milk to thin the frosting to your desired consistency, and whip it for one minute.
Spread about 1 tablespoon of frosting on each cookie and sprinkle chopped Andes mints on top.
Allow the frosting to set, and then store the cookies in an airtight container in the refrigerator with wax paper between layers of cookies. They can also be frozen for up to three months.

Notes

This recipe can be halved if you don’t want such a huge batch of cookies.
If you want more mint flavour, you can reduce the vanilla in the frosting to 1/4 teaspoon and add a 1/4 teaspoon of mint extract. We found them to be minty enough with the mint extract just in the cookies, along with the Andes mints on top.

Source: Adapted from my Chocolate Swig Sugar Cookies.