Swig Sugar Cookies will become your new favorite, go-to, easy sugar cookie recipe. Perfect for Mother’s Day, Valentine’s Day, a bridal shower, baby shower…
Pregnancy brain is getting the best of me. The other day I was making something from a cookbook and all of a sudden I couldn’t find it anywhere. After 10 minutes of looking I ended up finding it in the silverware drawer. What?! And then a few days later when making these cookies I started prepping things so I could start making them once I put Carly down for a nap and I ended up mixing the sugar in with the flour so I had to throw out all the flour/sugar. Creaming the butter and sugar is necessary to evenly disperse the sugar and make the cookies lighter so mixing it with the flour wasn’t going to cut it.
So I’m told these are all the rage out in Utah. There is a drive-in drink shop called Swig that makes and sells these. My mom gave me this recipe and said they tasted like “the real deal”. Whether they taste like the real thing or not, these cookie are fantastic! My husband who doesn’t really care for sugar cookies reluctantly took a bite and was surprised to find that he really liked them…. and proceeded to eat a second. He was really disappointed that I took most of them to girls’ night (where they were all eaten) leaving him just a couple.
Sometimes I like to be really precise and get a ruler (seam gauge) out.
This is how they look all beautifully pressed. The indentation is fun but it will puff up and won’t be as indented when cooked. It becomes kind of a guide for how far to spread the frosting out on the cookie.
So what makes these different than regular sugar cookies?
First, you don’t have to chill the dough. That makes things go a lot faster.
Second, the shape. It’s a jagged edge circle which makes it kind of rustic looking. Totally in.
Third, they way they are formed. You first roll the dough into balls and then take a drinking glass or jar (whatever you have that is about 2.5 inches in diameter with a relatively defined edge. I used a kalamata olive jar because our glasses are square.) and press down on the ball of dough until it is about 1/2 inch thick.
Fourth, the texture. The dough has both granulated sugar and powdered sugar giving it a bit softer/lighter texture, plus you cook it for less time so the cookies are really soft.
Fifth, the icing. Typically sugar cookie frosting is just butter, powdered sugar, and a little bit of milk. These guys have sour cream thrown in the mix giving them a creamy smooth texture. Plus they have a little salt which isn’t typical.
Sixth, they are served cold. Since the icing has sour cream they need to be refrigerated and are actually quite delicious that way.
I hope you enjoy these as much as we did but if you’re looking for a cut-out sugar cookie recipe, this Soft Sugar Cookie one is the best!
Swig Sugar Cookies
For the Cookie:
- 5 1/2 cup + 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoons baking soda
- 1/2 teaspoon cream of tarter
- 1 cup 2 sticks butter, room temperature
- 3/4 cup canola or vegetable oil
- 1 1/4 cup sugar
- 3/4 cup powdered sugar
- 2 tablespoons water
- 2 eggs, room temperature
- 1 teaspoon vanilla
For the Icing:
- 5 tablespoons butter, softened
- 1/3 cup + 1 tablespoon sour cream
- 1/4 teaspoon salt
- 2-3 tablespoons milk
- 3.5 to 4.5 cups powdered sugar
- 1/4 teaspoon vanilla
- 1 drop red food coloring
For the Cookie:
- In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
- In the bowl of a standing mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs one at a time until combined. Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
- Preheat oven to 350 degrees F.
- Roll dough into 2 inch balls. I used an ice cream scoop to portion the dough. You should get 26 balls of dough.
- Place 1/4 cup sugar in a small dish with a pinch of salt.
- Place balls of dough on a baking sheet about 3 inches apart (I fit 8 on a baking sheet). Take a drinking glass or something that is 2.5 inches in diameter and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass). Press the glass into a ball of dough until it is 1/2 inch thick (the dough will form a jagged edge and spill past the edge of the glass). Repeat the process of dipping the glass into sugar and pressing it into a ball of dough.
- Bake for 8 minutes only. You don't want them to be too done. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight Tupperware in the fridge.
For the Icing:
- Cream butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach desired consistency. Add food coloring and vanilla and mix until combined. Spread over cold cookies and serve immediately or let the icing dry (it will dry to the touch) and then store in an air-tight container in the fridge. I like to put wax paper between when stacking them.
Recipe source: slightly adapted from Vintage Revivals (different method to mixing, added vanilla to cookie and frosting, less salt in frosting, less frosting total)