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Almost Amish Butter "Swig" Cookies
Prep Time
15 mins

Jennifer Bragdon's delicious gluten free rendition of the traditional "swig" cookie.

Author: Jennifer Bragdon
  • 4 sticks or 1lb softened Kerrygold butter
  • 3/4 cup organic cane sugar
  • 3/4 cup organic powdered sugar
  • 2 tbsp Organic Valley Whole Grassmilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2-3/4 cups Arrowhead Mills Organic Oat Flour
  • 2-3/4 cups Bob's Red Mill Brown Rice Flour
  • 1/4 cup butter, softened
  • 1 oz package Organic Valley Cream Cheese
  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.

  2. In a large mixing bowl, cream together butter, vanilla, sugar (hold back ¼ cup), powdered sugar, and milk. Add in eggs.

  3. Slowly add in flour mixture until combined. The dough should look dry so if it’s still sticky add a bit more flour. Roll the dough into golf sized balls and place onto a non-stick cookie sheet.

  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.

  5. Bake for 10-15 minutes or until the edges are lightly brown. 

  1. Cream together butter, cream cheese, vanilla, and sugar. (Add a bit of tart cherry juice if you want the signature pink swig frosting). Spread over cooled cookies and store in an airtight container in the refrigerator.