Recipes

“Swig” Sugar Cookies

“Swig” Sugar Cookies

Ingredients

Flour 5 1/2 Cups
Unsalted Butter 2 Sticks or 1 Cup
Sugar 1 Cup
Powdered Sugar 3/4 Cup
Salt 1 tsp
Baking Soda 1/2 tsp
Cream of Tartar 1/2 tsp
Canola or Vegetable Oil 3/4 Cup
Eggs 2
Water 2 Tbsp
Vanilla 1 tsp

Frosting

Softened Butter 5 Tbsp
Sour Cream 1/3 Cup
Salt 1/4 tsp
Powdered Sugar 3.5 to 4.5 Cups
Clear Vanilla 1/2 tsp
Pink Food Coloring

SAMSUNG CSC

SAMSUNG CSC

SAMSUNG CSC

I love these cookies! I get asked to make them for weddings and showers all the time. The frosting is very customizable, so you can tailor it to any color theme. To get the original pale pink color you need to use a literal pin prick sized drop of food coloring (trust me on this one! I have ruined a few large bowls of frosting this way).

Swig is kind of an obsession in Southern Utah, there are lines out the door on weekends for their soda combinations and for these sugar cookies.

This is not the real Swig recipe but it tastes pretty close. These also are best frosted when they are cold and can be refrigerated unfrosted for a few of days until needed. They also freeze well.

The butter needs to be softened before using and I also found the sour cream in the frosting should be a little on the room temperature side because when you add it to the softened butter it can go a little lumpy (if that happens just keep whisking).

  1. Pre heat oven to 350 degrees.
  2. In a large mixing bowl mix the Flour, Salt, Baking Soda & Cream of Tatar. Set Aside.
  3. In the bowl of a stand mixer cream the Butter & Sugars together for about 2-4 minutes.
  4. While the mixer is running at a low-speed slowly stream in the Oil.
  5. Add the Water and Vanilla.
  6. Mix in the Eggs one at a time until combined.
  7. Add the Flour mixture 1 Cup at a time until just combined, scrape down the sides of the bowl, it is important not to over mix it.
  8. The mixture will look a little dry but it’s how it should look.
  9. Roll into 2 inch balls.
  10. Place on a cookie sheet lined with parchment paper, place each cookie about an inch apart, they really don’t spread a lot, I managed about 12 a sheet.
  11. Place an additional 1/4 Cup of Sugar in small bowl and dip the bottom of a drinking glass or large spice jar and press into the dough ball until it is a 1/2 inch thick, this is what gives it the signature jagged edges that spill out from the sides of the glass. You may need to dip the bottom of the glass in the dough to make it stick the first time.
  12. Bake for 8 minutes only, this is the key to these cookies, not over baking them makes it a tender shortbread like cookie. I baked mine for 10 as I made them bigger.

Frosting

  1. In a stand mixer with a whisk attachment or a handheld mixer, cream the Softened Butter and room temperature Sour Cream & Salt together until smooth.
  2. Add the Powdered Sugar approximately 1/2 Cup at a time. If it is to thick add a little milk, to thin add more powdered Sugar.
  3. Add Vanilla and Food coloring ( add the food coloring a tiny dot at a time and keep mixing until the desired color is reached, I use the end of a toothpick.
  4. Frost the cold Cookies and spread the frosting on with the back of a spoon.

Servings

0

Prep

10 min

Cook

8 min

Favorite

Collections

Skill Level

Easy