The Ultimate Swig Cookie

Ultimate Swig Cookie

Now I’m all about indulging my sweet tooth, after all, isn’t half the fun of spending your mornings in the gym so you can cheat every so often? Well, if you’re going to cheat your diet, look no further, I’ve got the most delicious cookie for you to try. You’re probably wondering why it’s called a Swig cookie – well let me let you in on the mystery. There is a chain of cookie shops in Utah call Swig Stop. If you are headed to Utah or live in Utah, it’s a must stop! A couple years ago I got my first mouthful of a Swig cookie and all I have to say is #nomnomnom. Up until recently I’ve allowed my Swig indulgence to be just that, an indulgence during the one or two times I visit Utah this year.

Then… I got invited to a Christmas Cookie Exchange and I suddenly had a reason to re-create my favorite cookie. Let me tell you this is not an easy feat! There are many Swig cookie recipes out there on Pinterest and many mixed reviews. Now I’m not promising that you’re going to love my Swig cookie recipe, but I will say of the 18 families who participated in the cookie exchange my cookie got voted #2!  I did adapt this recipe from this one that I found and I added in some Christmas-y elements per the requirements of the cookie exchange. The original Swig cookie is lathered in thick light pink frosting, so I’ll share how to make that recipe and notate where I adapted.

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INGREDIENTS FOR COOKIES:

  • 1 cup Butter (room temperature)
  • 3/4 cup of Vegetable Oil
  • 1 1/4 cup of Sugar
  • 3/4 cup Powered Sugar
  • 2 tbsp Water
  • 2 Eggs (I prefer to pre-beat mine before adding to mixture, not necessary)
  • 2 tsp Vanilla
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 5 cups of Flour

DIRECTIONS FOR MAKING COOKIES:

  1. Pre-heat your oven to 350 degrees.
  2. Mix together Butter, Vegetable Oil, Sugar, Powered Sugar, Water, Vanilla and Eggs.
  3. In a separate bowl combine your dry ingredients: Baking Soda, salt and Flour. **side note: I’ve made this recipe a few times and I’ve tried both 4 1/2 and 5 cups of flour and the larger amount of flour makes the dough a little dryer. It’s still good, it just leans more towards a shortbread cookie. It’s a personal preference.
  4. Add mixed dry ingredients to your wet ingredients slowly.
  5. Mix until everything is combined. You’ll notice that your dough will not be sticky or greasy feeling.
  6. Now it’s time to get them ready to bake. Take a small handful of dough and mix it into a dough ball. Continue this until you have filled your cookie sheet. Be sure to place cookies 2-3 inches from each other.
  7. On a separate plate, add 1/2 cup of sugar and a pinch of salt. This is in addition to the recipe above. Grab a flat bottomed class, stick the bottom of the glass into your sugar mix and then use it to press your dough balls into a flat cookie. When you do this, you will see the edges spill out over the side of the glass. This gives your Swig cookie it’s “Signature look.”
  8. Once you’ve pressed your cookies, bake at 350 degrees for 8-10 minutes or until the bottom is slightly brown.
  9. Move to a cooling rack and once cooled put them in the fridge.

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RECIPE FOR FROSTING:

1/2 cup of Butter (room temperature)

3/4 cup of Sour Cream

2lb Package of Powdered Sugar

1t Salt

1/4 C Milk

Red Food Coloring

2 drops Peppermint (I added this to my frosting to make it Christmas-y)

Sprinkles (added, not signature Swig)

Begin by creaming together the butter, sour cream and salt. Slowly begin to add the powdered sugar. You’ll notice your mixture start to thicken. When it starts to get to thick add a small amount of milk. Keep alternating adding powered sugar and milk till your frosting has a thick, but frosting-like consistency. I prefer a thinner frosting so I tend to add less powdered sugar to my mixture. As I mentioned earlier, it’s all personal preference. Last add a couple drops of red food coloring to make your frosting a light pink. Or you can add peppermint like I did.

Time to frost the cookies…. wait until right before serving your cookies to take them from the fridge and frost them. They aren’t meant to be served as a cold cookie with room temperature frosting to create the perfect explosion of taste in your mouth!

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Happy Baking!!! Be sure to take a moment and pin this baby for later or just later tonight #wink.

Can’t wait to hear what you think of the recipe!

xo, Alissa

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