Swig Cookie Recipe

We went to Arizona for Thanksgiving and the whole time I was there I was craving a good sugar cookie. I never made it over to Sweet Tooth Fairy, which I love. Instead, I spent a few minutes on our drive back to California looking up Swig cookie recipes on Pinterest. Swig is only in Utah, but their cookies are out of this world GOOD! I think the reason I love them so much and what makes them unique is they are served COLD. Yep, a cold densely soft frosted sugar cookie! Going through several recipes I found online I chose one that didn’t call for Crisco (barf, I could never add that to food I feed my children) and did a couple of modifications. Let me also say that I don’t bake. Like maybe once a year. I love to cook so much mainly because I can make up my own recipes without using the exact measurements you need to be a good baker. That being said, these cookies turned out far better than anyone in my house expected! I made them on Sunday and they are still just as good today! 

INGREDIENTS 

COOKIES 
6 cups flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tarter

2 sticks (salted) butter at room temperature
¾ cup vegetable oil
1¼ cup sugar
1 cup powdered sugar
2 tablespoons water
2 eggs at room temperature
1 teaspoon vanilla

FROSTING
1 stick (salted) butter at room temperature
⅓ cup sour cream (I used reduced fat)

pinch of salt
2-3 tablespoons milk (I used 1%)
4 cups powdered sugar
¼ teaspoon vanilla (the only kind I’ll use)
1 – 2 drops red or pink food coloring

DIRECTIONS:

Preheat oven to 350 degrees F.
In a mixing bowl with a metal whisk, mix together flour, salt, baking soda, and cream of tarter. Set aside.
In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
Form dough into 2 inch balls and place on a cookie sheet lined with parchment paper.
Place a few  tablespoons sugar on a plate. Take a drinking glass or something about 2 inches in diameter and lightly spray the bottom with a non stick cooking spray (you’ll only need to do that once) Then dip it into the sugar. Press the glass into the cookie dough balls to form a jagged edge around the cookie. Don’t press too hard, making the center of your cookies thin. The dough will spill past the edge of the glass. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
Bake the cookies for only 9 minutes. You don’t want to over bake. You can either let them cool right on the pan (I did this), or you can gently move the cookies onto a cooling rack and let them cool completely this way.

FROSTING: 
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined. Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge. I used a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies, and it worked great. These cookies are served chilled because of the sour cream in the pink frosting.

XXO lisa