More often than not, I get a hankering for one of the life-changing Swig sugar cookies. But seeing as how the nearest location to me is in St. George, Utah, I'm not about to hop in the car and drive five hours just to get a cookie. Well, sometimes I am tempted, because it is simply not just a cookie.
But! Then it dawned on me that I can actually MAKE THEM MYSELF. What a novel idea! Fortunately for all parties involved, these Swig sugar cookies are a bonafide copycat—the look, the taste, the feel. All legitimately mouthwatering. And heart-palpitating. And emoji heart eyeball gazing.
The Best Copycat Swig Sugar Cookies
Now, if you've never had a Swig sugar cookie before, you are in for the treat of YOUR LIFE! When I say life-changing, I mean life-changing. This is a snapshot of what will go on in your brain when eating one...
Whoa, that thing looks incredible! Look how thick it is! Here I go, taking my first bite... HUZZAAAHHHH! I HEAR ANGELS SINGING! $&*#%&@!
Then before you know it, you will once again be singing Big Willie Style, but this time it will be, "Na na na na na na na nana, na na na na nana, gettin' Swiggy wit' it!" At least that's what I sing to myself everytime I eat a Swig cookies or figs. (Gettin' figgy with it, if you are not picking up what I'm putting down.) Both interchangeably awesome.
Which drink do you prefer with your Swig sugar cookies?
For those of you who are seasoned Swig goers, do you opt for a drink with each visit? I like the idea of a Dirty Dr. Pepper (that's a fancy way of saying Dr. Pepper with coconut syrup and lime) to wash down a chewy cookie. But is that too much sugar? Is it bad timing to be talking about sugar intake as I share with you a sugar cookie recipe? The more you know, people! 😉
I guess what I'm trying to get at is, I prefer an old fashioned glass of milk. There is a comforting sense of satisfaction that comes with milk. It's the perfect complement to the decadent pink frosting and sweet crumbly cookie dough. (By the way, we are strict Vitamin D milk drinkers in our house. It's really the only way to live a wholehearted, rich life. I mean, if you're going to bother with the calories, you might as well go the liquid gold, amirite?)
Alright, enough of my rambling. I know you all just want the recipe anyway. Make these for a party, as an afternoon activity with the kids, or just because you are awesome and you deserve a cookie! Grab the insanely delicious recipe below and enjooooyyy!
The Best Copycat Swig Sugar Cookies
Ingredients
For the cookie dough:
- ½ cup butter softened
- ¾ cup vegetable oil
- 1 ¼ cup granulated sugar
- ¾ cup powdered sugar
- 2 tablespoons water
- 2 large eggs
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 5 cups flour
- 2 tablespoons granulated sugar and dash of salt for shaping cookie
For the sour cream frosting:
- ½ cup butter softened
- ½ cup sour cream
- 2 tablespoons whole milk
- 1 teaspoon salt
- 4 cups powdered sugar
- 1 drop red food coloring
Instructions
- Preheat oven to 350°F.
- In a stand mixer, combine the butter, vegetable oil, sugars, water and eggs. Mix on medium speed for about 3 minutes or until it is a smooth and creamy texture. While the wet ingredients are blending, mix the baking powder, salt and flour together in a separate bowl. Slowly add in the dry ingredients into the butter mixture, about 1 cup at a time. Allow the ingredients to thoroughly incorporate. The dough is ready when it is soft and crumbly.
- Roll the dough into 2 inch balls. You should be able to fit 12 on each baking sheet. Mix together the 2 tablespoons of sugar and dash of salt on a small plate. Using a drinking glass, slightly dampen the bottom of the glass and dip it into the sugar mixture. Then press down the cookie ball until is is ½ inch thick. This gives the sugar cookie it's signature cracked edge and shape. Do this to all 24 cookies.
- Bake each sheet on 350°F for about 8 minutes. Do not leave them in any longer! They should be soft and doughy, but baked enough they hold their shape. Once they are done baking, place them on a cookie sheet and store in the refrigerator to chill.
- While the cookies chill, make the sour cream frosting. Cream together the butter, sour cream, milk and salt in a stand mixer. Slowly add in the powdered sugar 1 cup at a time until the frosting is a thick consistency and making folds. (The more powdered sugar you add, the thicker the frosting will be.) Add in one drop of red food coloring to give the frosting its classic light pink tint. Place the frosting in the refrigerator to chill for about 5 minutes.
- Once everything is chilled, pull out the cookies and frosting and heap 1-2 tablespoons on each cookie. Keep leftover cookies and frosting refrigerated in a sealed container. Grab a glass of milk and enjoy!
Paige says
Are you supposed to use salted or unsalted butter for both the dough and the icing?
Abbey Rodriguez says
I personally use unsalted, but it can be either one that you have on hand. 🙂
Sadie says
SO yummy! Perfect copy cat recipe!! I would just add a little tiny less salt in the frosting though.
The Butter Half says
Glad you loved them, Sadie! Thanks for that tip. I'll be sure to try it with less salt next time and see!
Alexis Waters says
Do you think they would still work if I rolled them??
The Butter Half says
The dough is really light and flaky so I don't think it would roll very well. You could try though 🙂 I have a really good cut out sugar recipe though if you are wanting to roll your cookies! Here is the link: http://www.thebutterhalf.com/the-best-cut-out-sugar-cookie-recipe/
Lucia @ The Foodwright says
Made these last night with a friend & they are SPECTACULAR! Just like the real thing 🙂 Great recipe!
The Butter Half says
Yahoo! That makes me so happy to hear! 🙂