If you don’t live in Utah, a lot of you might be saying, “What the devil is a Swig Sugar Cookie, and why would I want to copy it”? Well, if you like sugar, and like cookies, and you’re searching for a great new recipe, then you want to copy Swig. Swig is a place in Saint George Utah that specializes in cold drinks and treats, but has recently flipped the sugar cookie industry on it’s head. There are already several copycat recipes out there. This recipe from Vintage Revivals is where I started, but made a few modifications of my own. I recently took my concoction up to a picnic at the park with some friends and got rave reviews. Here’s the recipe if any of you want to give them a try.
Copycat “Swig” Sugar Cookies
1 c. butter (unsalted)
3/4 c. vegetable Oil
1 1/2 c. sugar
1/2 c. powdered sugar
2 eggs
1 tsp. vanilla
2 T water
5 3/4 c. All Purpose flour
1 t salt
1/2 tsp. baking soda
1/2 tsp. cream of tarter
In a large bowl, cream the butter, oil, sugars, eggs, water and vanilla together. In a separate bowl, sift the flour, salt, baking soda and cream of tarter together. Slowly add the flour mixture to the wet ingredients. Stir until thoroughly mixed. The texture should not be sticky, but soft. Roll the dough into golf ball sized balls and place on a greased cookie sheet.
For signature “Swig” edge, measure 1/4 c. sugar and 1 tsp. salt in a bowl. Take a small glass and wet the bottom. Dip the bottom of the glass in the sugar mixture like so.
Then stamp the dough ball until the edges squeeze out and the dough is about a 1/2 in thick. Now they are starting to look like the cookies you get at Swig. Repeat the process to all of the dough balls.
Bake at 350 for 14 to 16 min. or until the edges are dry looking. The cookie will not really ever brown so be careful not to over-bake. Place the baked cookies on a cooling rack until cool and then frost with the sour cream and cream cheese frosting.
Sour Cream and Cream Cheese Frosting
1/2 c. unsalted butter (room temp.)
3/4 c. sour cream
1/2 c. cream cheese (room temp.)
6 1/2 – 7 c. powdered sugar
1 tsp. salt
1/4 c. milk
6 drops red food coloring
In a large bowl, mix the butter, sour cream, cream cheese and salt with a hand-held mixer, or and incredibly strong and fast arm equipped with a whisk. Add about half of the powdered sugar. Then add the milk. Continue to add the rest of the powdered sugar until it is a nice spreadable texture that holds it’s shape as you spread.
Well, there you have it. Go, make, bake, impress, and report. What are some of your favorite copycat recipes?
About how much does this recipe make?
I depends on the size of your dough balls. My latest batch made about 28. Hope that helps.
Do I need to refrigerate the cookies to store them since there are so many dairy products in the frosting? BTW, the cookie by itself is DELICIOUS!
No. Although if you want to true “Swig” experience, put them in the freezer. Swig serves their cookies frozen, but I wait about 10 minutes to eat mine after it softens up. Putting them in the fridge or freezer will definitely make them last longer, but not necessary. Thanks for stopping by! Enjoy the cookies!
What are Swig cookies?
Swig is technically a specialty soda place that is all the rage here in Utah. There are only a few locations, but they have the most DELICIOUS sugar cookies. Try this recipe out. It is pretty close to the original.