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
The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.
How many calories 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!
What to add to sugar cookie mix to make it better? ›
Almond Extract: For a twist on the traditional sugar cookie flavor, try adding a small amount of almond extract. Start with 1/2 teaspoon and adjust according to your preference. Citrus Zest: Incorporate the zest of citrus fruits like lemon, orange, or lime into the dough. The zest adds a bright and refreshing flavor.
Should you refrigerate cut out cookies before baking? ›
Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.
How long to chill sugar cookie dough before baking? ›
Transfer the dough, still between the two pieces of parchment paper, to a baking sheet. Chill in the fridge for at least two hours to allow the dough to firm up, and up to three days ahead. Proceed with the recipe as written - such as my easy sugar cookie recipe.
What is the best thickness for sugar cookies? ›
Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
Are swig refreshers sugar free? ›
🎉 Our refreshers are created with some of our delicious sugar free flavors.
How many calories in a 3 inch diameter sugar cookie? ›
Sugar cookies, bakery (2 each - approx 3" diameter) contains 16.7g total carbs, 16.3g net carbs, 8.5g fat, 1.5g protein, and 149 calories.
How many calories in a Mexican sugar cookie? ›
Calories in Mexican sugar cookies with coconut palm sugar
| Calories | 202.8 |
|---|
| Cholesterol | 19.9 mg |
| Sodium | 171.0 mg |
| Potassium | 141.1 mg |
| Total Carbohydrate | 30.7 g |
8 more rowsIf 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.
Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.
How to doctor sugar cookie mix? ›
Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.
What happens if I don't chill my sugar cookie dough? ›
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
How long should sugar cookie dough sit out before rolling? ›
Don't chill the dough, but roll it out immediately instead!
Can you leave cookie dough out overnight? ›
Based on the search results, it is generally not recommended to bake cookies with raw cookie dough that has been left out overnight and then refrigerated, especially if the dough contains raw eggs [1]. Here's why: Safety Concerns: Raw eggs in cookie dough can potentially harbor harmful bacteria such as Salmonella.
Why do my sugar cookies not keep their shape? ›
Chef Smith says that Christmas cookies often spread if you don't cook them at the right temperature. This can be especially tricky with an older appliance. As an oven ages, the temperature may be less accurate. Smith recommends purchasing an oven thermometer to make sure you are baking at the correct temperature.
Why chill sugar cookie dough? ›
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.
Why do sugar cookies poke holes before baking? ›
So by poking the holes in, the cookie. will ensure that the cookie shape does not spread, which sugar cookies love to do. It also helps it stay nice and flat at the top. Now, you see here, we only got one little air bubble.
Should sugar cookies be hard or soft? ›
Unlike many things in the baking world, sugar cookies are meant to be foolproof. They don't have much butter or leavening, so they'll keep their shape when you roll out the dough and cut them. They're sturdy enough to be handled and decorated, but soft and delicious enough to be a Christmastime dessert staple.
