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!
Should you refrigerate sugar cookie dough before baking? ›
The #1 Reason Why You Should Chill Your Cookie Dough is simple: it vastly improves your cookies in both taste and texture. If you're like most, you don't want to take the time to chill your cookie dough.
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.
What is the secret to making cookies? ›
The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
- Always use butter.
- Choose the right sugar.
- Choose the right flour.
- Check your flour is in date.
- Choose the right kind of chocolate.
- Cream the butter and sugar.
- Beat in the eggs.
- Fold in the flour.
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).
Are swig refreshers sugar free? ›
🎉 Our refreshers are created with some of our delicious sugar free flavors.
How many calories in a 2 inch sugar cookie? ›
Other common serving sizes
| Serving Size | Calories |
|---|
| 1 cookie | 72 |
| 1 oz | 136 |
| 100 g | 478 |
Feb 4, 2008
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.
What happens if I don't chill my sugar cookie dough? ›
First, chilling the dough allows the butter, shortening, cream cheese, and other fats to solidify. Why is that important? Well, for the same reason that you want to keep your pie dough cool: If the fats melt too quickly, the dough will expand rapidly in the oven. That over-expanded dough loses its perfect texture.
As you can see, this primarily affects spread and height, both of which significantly contribute to texture. The cookie baked from room temperature, being thinner, has a more uniform texture, while the one baked straight from the fridge. is thick enough to accommodate a softer interior. and crispier exterior.
Can you over mix sugar cookie dough? ›
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
How to make cookie mix taste like bakery? ›
How To Make Boxed Cookies Better
- Use butter instead of margarine or oil.
- Add powdered milk. Sprinkling about 2 to 3 tablespoons of powdered milk per cup of cookie mix may seem kind of unconventional, but it is the best hack! ...
- Add brown sugar. ...
- Add vanilla extract. ...
- Brown the butter. ...
- Include an extra egg yolk.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
Can you roll out store-bought sugar cookie dough? ›
Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!
Why do my sugar cookies not keep their shape? ›
Chill the Cookie Dough
Chilling your cookie dough is the single biggest piece of advice I give people to stop their sugar cookies spreading too much. By allowing your cookie dough to chill and rest in the fridge for between 24-72 hours allows the fat in your cookies, to solidify.
Are sugar cookies supposed to be soft or hard? ›
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.
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.
How to bake sugar cookies evenly? ›
What's the best sugar cookie tip? Always line your cookie sheet with parchment paper for even baking and cookies that slide right off the sheet. The SmartGrid® lines on our parchment paper make it simple to space out cookies just right, giving you better baking results.
