I am a Swig-aholic for sure. For those who don’t know, Swig is a Utah original drink and cookie stop. Known for their amazing Dirty Diet Coke (my personal favorite) and sugar cookies. I have been hooked since the day I took my first bite, but it’s so hard since we don’t have one in Salt Lake. I drive twenty minutes north or south to get my fix and that is only recently because before I had to drive 45 min to Provo. And what does everyone else do that doesn’t live in Utah?
What if I told you that you could make those amazing Swig sugar cookies in the privacy of your own home? Well, look no further. I have the most delicious Swig sugar cookie recipe that you’ll love to make for your friends, neighbors or just for yourself.
I always thought, it’s just a sugar cookie. How different can it really be? You have no idea what you are missing out on until you have tried a Swig sugar cookie yourself. If you can’t make it to Utah to grab a few dozen yourself than you are going to be grateful that you have this recipe on hand. Believe me, this will now save me at least $50 a month and years of torment where I won’t have to be sitting in a drive thru for these pieces of heaven.
- 1 c. butter, softened
- 3/4 c. vegetable oil
- 1 1/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 2 eggs
- 5 1/2 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- *extra sugar for pressing cookies
- For the Frosting:
- 1/2 c. butter, softened
- 3/4 c. sour cream
- dash of salt
- 1 1/2 – 2 lbs. powdered sugar
- 1-2 Tbsp. milk (or as needed, to taste)
- red food coloring
- Preheat oven to 350-degrees.
- In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
- In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
- Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
- Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
- Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
- For the frosting:
- Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve!
