Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy, scraping down the sides of the bowl as needed.
3. Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until completely incorporated.
4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in tough cookies.
6. Using a cookie scoop or large spoon, portion the dough into 2-tablespoon sized balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
7. Gently flatten each cookie ball with the palm of your hand or the bottom of a glass to create a slight disk shape, about 1/2 inch thick.
8. Bake in the preheated oven for 9-11 minutes. The cookies should be just set and very lightly golden around the edges. They will appear slightly underbaked in the center, which helps maintain a soft texture.
9. Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cookies are fully cooled, frost with your preferred frosting. For an authentic Swig-style cookie, use a thick, slightly crusty sugar frosting.
11. Store cookies in an airtight container at room temperature for up to 5 days. For best texture, keep frosted cookies in a single layer.