Happy Monday! Brooke here...have you ever heard of a place called Swig? It's located in Utah and serves the most amazing frosted sugar cookies (and Dirty Diet Coke's - which y'all know my LOVE for Diet Coke!). Anyway, cookies are my go-to treat and my all time favorite cookies are frosted sugar cookies. And my all-time favorite frosted sugar cookie is made by Swig!!! So, if you live in Utah or are going there soon, please go try them. You won't be disappointed.
For all of you that don't live close by (like me:(), this copycat recipe is the closest thing I've found to the real Swig cookie. And believe me, I've tried them all!!!
Here is the link to the original recipe I found on The Recipe Critic blog.
- 1 Cup Butter, softened
- ¾ C Vegetable Oil
- 1¼ C Sugar (plus ¼ cup reserved)
- ¾ C Powdered Sugar
- 2 T Water
- 2 Eggs
- ½ t Baking Soda
- ½ t Cream of Tarter
- 1 t Salt
- 5½ C Flour
- ½ cup butter, softened
- ¾ C Sour Cream
- 5 Cups powdered Sugar
- 1 t salt
- ¼ C Milk
- Red Food Coloring
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
- In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
- To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
- Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
- To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.
Now, a few things I want to point out that are super important for these cookies turning out.
Serves 24: This is if you want super big cookies! I have found that using my 1 Tablespoon cookie scooper, they are the perfect size and this recipe makes about 40 - 48 cookies (depending on how much dough gets eaten lol).
See step #4 - DO NOT SKIP THIS STEP! This makes all the difference in these cookies being amazing. And, it's super simple...just put some sugar in a bowl
spray the bottom of a small cup or measuring cup (I use my metal 1/4 measuring cup), and then stick it in the sugar
then smash the ball of cookie dough down, ever so slightly so the sugar transfers to the dough and makes a little indent in the cookie.
Also, I cook mine for only 8 minutes. This makes them perfect and SOFT!
Lastly, if you end up making a lot and doubling the recipe, do NOT double the amount of frosting you make. I did that and ended up with TONS of extra frosting!
Once you've frosted them, store them in the fridge in an air tight container. They are EVEN BETTER the next day (if that's possible)!
So, there you have it....the most amazing frosted sugar cookie you will ever taste. Try them out and let me know how you like them.
Hope you have a fabulous Monday!
XOXO - Brooke
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