For the past year I’ve seen these infamous Swig sugar cookie recipes all over Pinterest. I mean, every time I was scrolling a new image would pop . I pinned a few, but never investigated further. I had no idea what they were but, knew there were people out there going crazy over them!
It wasn’t until one of my friend’s daughters in Utah got a job (thanks Instagram for keeping me in the loop with long distant relations!) at Swig that I even discovered it was a hang out joint that specializes in soda fountain drinks and these pink frosted sugar cookies. Hello run on sentence!
A few weeks ago a friend and I were talking about them and decided it was time to finally give them a try. She made them for a baby shower that I attended and I’ll tell you what! Heavenly! I had a really hard time not stashing a few in my purse to have a midnight snack later. Instead of being the crazy purse lady, I made my very own batch the next day.
Even my husband who is a sugar cookie snob fell in love with them. I’ve never tasted the real thing, but if they are as good as the ones I made, Swig should be making millions by now! With all of my ‘research’ I went back and found the original source to the copy cat recipe that you can find HERE. I did a few things differently due to the ingredients I had on hand and what my personal preferences are.
Swig Style Sugar Cookies
Makes 36-40 cookies
1 cup butter, softened
3/4 cup vegetable oil
1 1/2 cups granulated sugar, divided
1 cup powdered sugar
2 TBSP milk
2 large eggs
1/2 tsp baking powder
1/2 tsp cream of tartar
1/2 tsp salt
5 1/4 cups all purpose flour
5 TBSP butter, softened
1/2 cup sour cream
1 tsp pure vanilla extract
3 cups powdered sugar
4 TBSP milk
2 drop red food coloring
1. Preheat oven to 350 degrees.
2. In a standing mixer or large bowl cream together butter, oil, 1 cup granulated sugar and powdered sugar for 2 minutes on medium speed.
3. Add in milk and eggs and mix until well combined.
4. In a separate medium bowl whisk together baking powder, cream of tartar, salt and flour.
5. Slowly add in a little flour mixture while beating and mix until just combined. Do not over beat.
6. In a small bowl pour in remaining 1/2 cup sugar.
7. Scoop 2 TBSP of dough into our your hand and form a ball.
8. Roll dough balls into sugar and place 12 to a cookie sheet.
9. Using a flat bottomed glass, press down on each ball until they are about 1/4 inch thick. The edges will become cracked.
10. Bake for 8 minutes and cool on a cookie wrack.
1. In a standing mixer or large bowl cream together butter and sour cream until smooth.
2. Add in vanilla extract.
3. Slowly add in powdered sugar until completely incorporated.
4. Pour in 1 TBSP at a time of milk until consistency is about the same as cake batter. Not too runny, but pourable.
5. Add in food coloring and mix.
6. Use one tablespoon of frosting to pour onto the middle of the cookie. It should slowly spread.
7. Chill until ready to serve. The frosting will still be soft.