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Swig Sugar Cookies

by Jamie

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.
https://jamiecooksitup.net/2017/01/swig-sugar-cookies/

Recipe from Vintage Revivals 

Swig Sugar Cookies at Jamie cooks It Up!

 

Leave a Comment

14 comments

Martha January 26, 2017 - 9:56 am

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

Reply
Jenny J Dayley January 26, 2017 - 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?

Reply
Jamie January 26, 2017 - 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

Reply
Vicki January 27, 2017 - 8:15 pm

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

Reply
Ellen January 28, 2017 - 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

Reply
Stephanie March 4, 2017 - 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.

Reply
Janet April 21, 2017 - 5:06 am

Okay, hate to break this news to y’all, but my Mom made these in the 50’s and 60’s. To me, these were what we called sugar cookies, they were always pressed this same way. Just sayin’ they aren’t a new thing!!! My Mom didn’t over-bake them so they were not crisp.

Reply
Super Soft Chocolate Swig Cookies April 26, 2017 - 12:30 am

[…] for the Classic Swig Sugar Cookie Recipe? Click the photo […]

Reply
Coconut Lime Swig Sugar Cookies May 16, 2017 - 12:30 am

[…] To see a full Swig Cookie Making picture tutorial, showing how to press the cookies with a glass cup and other super interesting things ;), click HERE. […]

Reply
Vicky T September 18, 2017 - 9:39 am

My daughter and I made these last night, they turned out delicious!!! We have a lot of icing left, can we freeze it?

Reply
emma April 12, 2018 - 10:16 pm

did you follow the icing recipe exactly? i did and it was not good. i ended up throwing it away and making my own.

Reply
emma April 12, 2018 - 9:20 pm

these were not the best experience for me. they did not taste very good and made a gigantic mess in the kitchen.

Reply
Kim May 2, 2018 - 4:09 pm

Do these freeze well? With and without the frosting?

Reply
60th Birthday Party Ideas - Party Like a Cherry September 1, 2018 - 4:39 pm

[…] to get the sugar cookies to match the color scheme. By the way, these are copy cat swig cookies from Jamie Cooks it Up. You might have to try them. Um. Now I kinda feel like I have to go make some (so.good.). They are […]

Reply

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