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Swig Sugar Cookies

Swig Sugar Cookies
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Have you noticed all of the fun soda/treat shops that have been opening up all over the place? I’m not sure if its just a Utah thing or what, but they are in grand abundance. There’s Swig, Sipps, Sodalicious, Fizz…and many more. They serve all kinds of different soda combinations and a variety of fancy cookies. These particular Swig Sugar Cookies I brought along to share with you today are all the rage lately and for good reason. The cookie is kind of a cross between a soft short bread and and thick sugar cookie. The frosting is super creamy and has a fabulous salty sweet flavor. They are fabulous, of that you can be sure. I like them best, under-cooked (so they are still soft) and served cold. Yum!

Hope some of you get a chance to try them! They would be cute to make for your Valentine. 🙂

Swig Sugar Cookies from Jamie Cooks It Up!!

Let’s make them, baby!

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1. Preheat your oven to 350 degrees.
2. Place 1 C softened butter, 3/4 C vegetable (or canola) oil, 1 1/4 C sugar, 3/4 C powdered sugar, 2 Tb water and 2 eggs into your stand mixer. Cream it all together for 2 minutes, or until smooth and silky. It will be kind of thin (in comparison to most cookie dough recipes) so be aware.
3. In a separate bowl combine 1/2 tsp baking soda, 1/2 tsp cream of tartar, 1 tsp salt and 5 1/2 C flour.

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4. Add the dry ingredients to the creamed mixture. Mix just until combined. It will be kind of crumbly.

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5. Spray your cookie sheets with cooking spray, roll the dough into balls and place them out evenly on the sheets. I made mine about 2 inches.

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6. In a small bowl place 1/4 C sugar and a dash of salt. Dip the bottom of a glass cup into the sugar…

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…then press it into a dough ball. Make sure you don’t press it out too flatly, you want the cookie to still have a some nice substance to it.

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Repeat with all the other dough balls.

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7. Bake for 7-8 minutes, depending on how fast your oven cooks. Keep an eye on them, now. They are much better if they are slightly under-baked (in my opinion!) I like them to be soft. If you prefer a crunchy cookie, then bake them a bit longer.
8. To make the frosting place grab a large mixing bowl and add to it 1/2 C softened butter, 3/4 C sour cream, 1 (2 pound) bag of powdered sugar, 3-4 drops red food coloring and 1/2 tsp salt. (NOTE: The original recipe calls for 1 tsp of salt. That felt like a little bit much for me, so I started with 1/2 tsp and liked it a lot. If you like yours with a little more salt then go ahead and add the whole teaspoon. The salty sweet combo is really great!).
9. Beat  the ingredients together (I used a hand held mixer) and add between 2-4 Tb of milk a little bit at at time, until you have a smooth frosting.

Swig Sugar Cookie

Frost those babies. Yummo!

Swig Sugar Cookies

Dig in! The original recipe mentioned they are fabulous served cold. 🙂

Here’s the handy printable…

Swig Sugar Cookies

Total Time: 1 hour

Yield: 48 cookies

Ingredients

COOKIES:
1 C butter, softened
3/4 C vegetable or canola oil
1 1/4 C sugar
3/4 C powdered sugar
2 Tb water
2 eggs
1/2 tsp baking soda
1/2 tsp cream of tartar
1 tsp salt
5 1/2 C flour
1/4 C sugar
dash salt
FROSTING:
1/2 C butter, softened
3/4 C sour cream
1 (2 pound) bag powdered sugar
1/2-1 tsp salt (I only added 1/2 tsp)
2-4 Tb milk
3-4 drops red food coloring

Instructions

1. Preheat your oven to 350 degrees.
2. Place 1 C softened butter, 3/4 C vegetable (or canola) oil, 1 1/4 C sugar, 3/4 C powdered sugar, 2 Tb water and 2 eggs into your stand mixer. Cream it all together for 2 minutes, or until smooth and silky. It will be kind of thin (in comparison to most cookie dough recipes) so be aware.
3. In a separate bowl combine 1/2 tsp baking soda, 1/2 tsp cream of tartar, 1 tsp salt and 5 1/2 C flour.
4. Add the dry ingredients to the creamed mixture. Mix just until combined. It will be kind of crumbly.
5. Spray your cookie sheets with cooking spray, roll the dough into balls and place them out evenly on the sheets. I made mine about 2 inches.
6. In a small bowl place 1/4 C sugar and a dash of salt. Dip the bottom of a glass cup into the sugar then press it into a dough ball. Make sure you don't press it out too flatly, you want the cookie to still have a some nice substance to it. Repeat with all the other dough balls.
7. Bake for 7-8 minutes, depending on how fast your oven cooks. Keep an eye on them, now. They are much better if they are slightly under-baked (in my opinion!) I like them to be soft. If you prefer a crunchy cookie, then bake them a bit longer.
8. To make the frosting place grab a large mixing bowl and add to it 1/2 C softened butter, 3/4 C sour cream, 1 (2 pound) bag of powdered sugar, 3-4 drops red food coloring and 1/2 tsp salt. (NOTE: The original recipe calls for 1 tsp of salt. That felt like a little bit much for me, so I started with 1/2 tsp and liked it a lot. If you like yours with a little more salt then go ahead and add the whole teaspoon. The salty sweet combo is really great!).
9. Beat the ingredients together (I used a hand held mixer) and add between 2-4 Tb of milk a little bit at at time, until you have a smooth frosting.
http://jamiecooksitup.net/2017/01/swig-sugar-cookies/

Recipe from Vintage Revivals 

Swig Sugar Cookies at Jamie cooks It Up!

 



Post a comment!

6 Comments

  1. 1
    Martha
    January 26, 2017 at 9:56 am

    Jamie, these look wonderful and great for Valentines. How much red food coloring did you use for the icing?
    Thanks
    Martha

  2. 2
    Jenny J Dayley
    January 26, 2017 at 10:01 am

    Jamie, how do you get these recipes? is it trial and error? I don’t usually use oil for cookies, but i will to make these. what does the oil do that butter will not?

    • 3
      Jamie
      January 26, 2017 at 11:46 am

      Hi Jenny,
      Thanks for your question. I was skeptical of the oil as well, but did a bunch of research online and found that all of the Swig Sugar Cookie recipes call for it. My best guess is that it helps with the particular texture of the recipe. Try it. 🙂 I think you will be pleased.
      Best of luck,
      ~Jamie

  3. 4
    Vicki
    January 27, 2017 at 8:15 pm

    I was wondering how much it what kind of food coloring you add?

  4. 5
    Ellen
    January 28, 2017 at 5:36 pm

    Yummy Goodness! I have a major sweet tooth and had to make these. They were delish- I had to give a few plates away to neighbors so I wouldn’t eat them all. They loved them- Yum

  5. 6
    Stephanie
    March 4, 2017 at 10:00 am

    I have used this recipe for the past 3 years. It is the BEST! Thanks for citing the original web-site for this recipe. She should get the credit she deserves.

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