In my almost 3 years of blogging I have never posted a recipe (mostly because I don’t cook and use spatulas for stirring paint.) But I just have to share this recipe with you. I want you to know that now that I am sharing this recipe it was after months of research and about 10 extra lbs. and 15 different recipes. And literally this is the only one that I deem important enough to share. So please relish this moment because its never going to happen again.
There is a little shed in St. George called Swig. If you are ever in town it is a MUST stop. It is located on 1000 East just off of St. George blvd. (Order a cookie and a Dirty Dr. Pepper.) They sell drinks and baked deliciousness. There is always at least an 8 car wait, and everyone gets a sugar cookie. Everyone.
Update: There are now 2 locations! Who knew heaven could be in 2 places at once!!?? The second location just opened up at 287 West St George Blvd.
Swig cookies are my daughters favorite treats/rewards/bribes (and mine). Anyone who tastes a Swig Sugar Cookie will never be the same. They are literally life changing.
Now I am no Gail Simmons, but I am going to try my best to describe these bits of heaven to you. The cookie itself is crunchy and crumbly and buttery (sort of like shortbread) on the rough edges, while the center is soft and chewy. The frosting isn’t too sweet and the combo is well, the best cookie ever. The cookies need to be served cold with the frosting at room temperature to get the full Swig experience.
After a super long time of searching and trying out recipe after recipe that was supposed to be THE BEST SUGAR COOKIE EVER I was coming up empty handed. Until this weekend. I found the recipe. You MUST try these cookies, there is no if ands or buts (or butts) about it.
And I have never written a recipe tutorial…so sorry if this is awkward for everyone involved.
You would be crazy to not pin this for later (or for right now if you are uber motivated.)
Yield: 24 Cookies
This is the original and BEST recipe for copycat Swig sugar Cookies!
Prep Time10 minutes
Cook Time8 minutes
Additional Time18 minutes
Total Time36 minutes
Ingredients
1 cup of Butter
3/4 cups Vegetable Oil
1 1/4 cups Sugar
3/4 cup Powdered Sugar
2 Tbsp Water
2 Eggs
1.2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 teaspoon Salt
5 1/2 cups Flower
Sour Cream Frosting
1/2 cup room temp. Butter
3/4 cup Sour Cream
2 cup Powdered Sugar
Instructions
Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
Roll a golf ball sized ball of dough and place it on your cookie sheet
Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.
Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.
Bake at 350 degrees F for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)
You would be crazy to not pin this for later (or for right now if you are uber motivated.)
Happy baking! (And in the spirit of full disclosure, I dont know if this is the actual Swig recipe, it was adapted from a combination of recipes including this one. )
Oh, and that hot pink straw in my pictures is actually a color pencil.
A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar. My Swig cookies WITH frosting are about 215 calories, 10 grams of fat and about 14 grams of sugar, depending on how much frosting you like to add!
Giant sugar cookies with pale pink frosting are a go-to snack or dessert in Utah. And while most locals would say they originated at a gas station and bakery outside of St.George called Dutchman's Market, it was the popular Southwestern chain Swig that made them gain even more traction.
Adding it to the pre-made dough will give it more sweetness, a chewier texture, moisture and that homemade flavor you're craving. You can also melt butter with brown sugar and incorporate it into the dough for extra tender, chewier cookies.
Which One Should I Use in Cookies? Basically, cookies made with butter spread more and are flatter and crisper if baked long enough.However, they are more flavorful than cookies made with shortening. Cookies made with shortening bake up taller and are more tender, but aren't as flavorful.
The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.
The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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