Swig Sugar Cookie Recipe (LITERALLY The Best Cookie Known To Man!!) (2024)

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.

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.)