In my almost 3 years of blogging I have never posted a recipe (mostly because I don’t cook and use spatulas for stirring paint.) But I just have to share this recipe with you. I want you to know that now that I am sharing this recipe it was after months of research and about 10 extra lbs. and 15 different recipes. And literally this is the only one that I deem important enough to share. So please relish this moment because its never going to happen again.
There is a little shed in St. George called Swig. If you are ever in town it is a MUST stop. It is located on 1000 East just off of St. George blvd. (Order a cookie and a Dirty Dr. Pepper.) They sell drinks and baked deliciousness. There is always at least an 8 car wait, and everyone gets a sugar cookie. Everyone.
Update: There are now 2 locations! Who knew heaven could be in 2 places at once!!?? The second location just opened up at 287 West St George Blvd.
Swig cookies are my daughters favorite treats/rewards/bribes (and mine). Anyone who tastes a Swig Sugar Cookie will never be the same. They are literally life changing.
Now I am no Gail Simmons, but I am going to try my best to describe these bits of heaven to you. The cookie itself is crunchy and crumbly and buttery (sort of like shortbread) on the rough edges, while the center is soft and chewy. The frosting isn’t too sweet and the combo is well, the best cookie ever. The cookies need to be served cold with the frosting at room temperature to get the full Swig experience.
After a super long time of searching and trying out recipe after recipe that was supposed to be THE BEST SUGAR COOKIE EVER I was coming up empty handed. Until this weekend. I found the recipe. You MUST try these cookies, there is no if ands or buts (or butts) about it.
And I have never written a recipe tutorial…so sorry if this is awkward for everyone involved.
You would be crazy to not pin this for later (or for right now if you are uber motivated.)
Prep Time10 minutes
Cook Time8 minutes
Additional Time18 minutes
Total Time36 minutes
Ingredients
- 1 cup of Butter
- 3/4 cups Vegetable Oil
- 1 1/4 cups Sugar
- 3/4 cup Powdered Sugar
- 2 Tbsp Water
- 2 Eggs
- 1.2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tarter
- 1 teaspoon Salt
- 5 1/2 cups Flower
Sour Cream Frosting
- 1/2 cup room temp. Butter
- 3/4 cup Sour Cream
- 2 cup Powdered Sugar
Instructions
- Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
- Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
- Roll a golf ball sized ball of dough and place it on your cookie sheet
- Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.
- Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.
- Bake at 350 degrees F for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
- Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
- Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)
- You would be crazy to not pin this for later (or for right now if you are uber motivated.)
Oh, and that hot pink straw in my pictures is actually a color pencil.
FAQs
Giant sugar cookies with pale pink frosting are a go-to snack or dessert in Utah. And while most locals would say they originated at a gas station and bakery outside of St. George called Dutchman's Market, it was the popular Southwestern chain Swig that made them gain even more traction.
How many calories are in a swig sugar cookie? ›
A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar. My Swig cookies WITH frosting are about 215 calories, 10 grams of fat and about 14 grams of sugar, depending on how much frosting you like to add!
Who was the first person to make sugar cookies? ›
Origin. The long history of manufacturing sugar cookies dates back to the 7th century in Persia. However, sugar cookies as known today were first made by Protestan settlers in the Nazareth colony in Pennsylvania in the 17th century. They were baked in the shape of the state symbol, a keystone.
How to doctor sugar cookie mix? ›
A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.
Why is Swig so popular? ›
The popularity of soda-fountain chains such as Swig in Utah can largely be traced to the influence of the Church of Jesus Christ of Latter-day Saints (LDS). Members of the LDS Church are prohibited from consuming alcohol or hot caffeinated beverages such as tea or coffee.
What are the oldest cookies in the world? ›
Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico” in the village of Colcullo in the Italian region of Abruzzo.
How do you make the fighter Swig? ›
The Fighter💥: Water + sugar free Vanilla + sugar free Peach + Sugar Free Pineapple + Raspberry puree + Fresh Lime Don't like water, try it with sparking water or sprite!
How do you make Princess Peach Swig? ›
Pepper fans, we have a new drink for you, and it's called the Princess Peach. First, we're gonna start with Dr. Pepper, add a splash of peach, and top it off with coconut cream. It's so simple, but this is such a good drink.
Are Swig refreshers sugar free? ›
🎉 Our refreshers are created with some of our delicious sugar free flavors.
What is a sugar cookie in the navy? ›
McRaven describes the experience of Navy SEAL trainees who are subject — often randomly — to a punishment where they are directed to get wet and sandy on the beaches. By the time they are finished the trainees, covered in sand, look like “sugar cookies.”
Sugar cookies were also called gemmells, crybabies, gimbletts, cimbellines, jumbles, and plunketts.
Why are sugar cookies so good? ›
But the simplicity of the sugar cookie is also what ultimately makes it so delectable. Sugar cookies are rich and buttery, with just the right amount of vanilla-kissed sweetness. They're soft and chewy, with crisp edges and a center that melts in your mouth as you bite into them.
Why do my sugar cookies taste so bland? ›
If the baked cookies taste a bit bland (and if the dough is fairly soft and receptive to additions), add salt and/or spices to the remaining dough before baking. If, on the other hand, they're a bit salty for your taste, try rolling the dough balls in sugar before baking.
Can you over mix sugar cookie dough? ›
Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender.
Where did Swig come from? ›
To swig is to take a big, healthy slurp of a drink. Originally this informal word was associated with alcoholic beverages, but today you can use it for anything you're drinking with gusto. Experts aren't sure where swig comes from, but some guess it's connected to the Old English swelgan, "to swallow."
Where did Spritz cookies originate? ›
Spritzgebäck (German: [ˈʃpʁɪt͡sɡəˌbɛk]), spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery.
Does Swig have cookies? ›
Swig sugar cookies originated years ago at a little soda/cookie shop in Utah. The signature pressed cookie shape with rough, crinkly edges gained popularity and spawned a lot of knockoff cookie shops AND cookie recipes.
What is the history of Nastar cookies? ›
History of Nastar Cake
Nastar cake is a pastry that has long been known in Indonesia, even since colonial times. This cake filled with pineapple is one of the cakes that uses a recipe from the Netherlands. Nastar was inspired by a pie filled with fruits such as strawberries, blueberries, apples, and so on.
