Copycat Swig Cookies

It’s fall ya’ll, and that means baking in my kitchen is in full swing! One of my favorites has been these copycat Swig cookies (if you are from Utah, you know that these cookies are like the holy grail of all cookies!) I am not kidding you when I say that these cookies are quite possibly heaven on Earth! I love making them for all occasions, and everyone will be begging you for this simple recipe!

Cookie Ingredients

• 1 cup Butter
• 3/4 cup Vegetable Oil
• 1 1/4 cups Granulated Sugar
• 3/4 cup Powdered Sugar
• 2 Tbsp Water
• 2 Eggs
• 1 1/2 teaspoons Baking Soda
• 1/2 teaspoon Cream of Tarter
• 1 teaspoon Salt
• 5 1/2 cups Flour

Cookie Directions

• Cream together butter, vegetable oil, sugars, water, and eggs.
• In a separate mixing bowl, whisk together the remaining dry ingredients.
• Add the dry ingredients to the wet ingredients, and mix well.  The dough should be a little crumbly and not sticky at all.
• Roll a ball of dough (about the size of a golf ball), and place it on your cookie sheet. (I like to put 9 cookies per sheet)
• Now is the fun part! To get that signature Swig look, mix an additional 1/4 cup of sugar and a pinch of salt in a dish. Wet the bottom of a glass cup, dip the bottom of the glass in the sugar/salt mixture, and firmly press it into the center of your cookie dough ball. You want your dough to spill out over the sides of the glass to make a rough lip around the edge. (Continue to dip the glass into the sugar/salt mixture and press each ball of dough.)

• Bake at 350°F for 10 minutes.  (Ovens will vary. I cooked mine between 10-12 minutes.) They should just barely be browning on the bottom. Cool on the cookies sheet for a few minutes until they are set. Then transfer them to a cooling rack. Once they are cool, put them in the fridge.

SouR Cream Frosting Ingredients

• 1/2 cup room temp. Butter
• 3/4 cup Sour Cream
• 2 cups Powdered Sugar

Frosting Directions

• Start by creaming together butter, sour cream, and salt in a standing mixer or with a hand mixer.  Slowly add powdered sugar.  Add 1 drop of food coloring (if desired), and whip on high for 1 minute.
• Keep cookies in a sealed container until they are ready to serve. Frost right before serving with room temperature frosting. If you do need to frost them beforehand, leave them out before stacking so the frosting can set.
• I added orange frosting, a pretzel square to the top, and black sprinkles to create a Halloween pop of fun!

Enjoy!!