Monday

"Swig" Style Sugar Cookies

 These are "Swig" style cookies. Swig is a Utah phenomenon where dirty diet cokes meet homemade cookie goodness...and let me tell you, it's not a bad gig at all.
I've had myself a Swig cookie or two each time I've gone, made a few of the knock-off recipes and decided with a little tweak here and there, that these are my very favorite sugar cookie...as of late.


 Cookie Ingredients
11 cups flour
2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cream of tarter
2 cups (4 sticks) butter, room temperature
1 -1/2 cups canola or vegetable oil
2- 1/2  cup sugar
1 -1/2 cup powdered sugar
4 tablespoons water
 4 eggs, room temperature
1 lemon, zested
 2 teaspoons vanilla

Frosting Ingredients
10 tablespoons butter, softened
2/3 cup heaping sour cream
4-5 tablespoons milk
7 cups powdered sugar
1/2 tsp vanilla
Food coloring

Pre-heat oven to 350

Begin by whisking together the  flour, salt, soda & tarter in a separate bowl. 
In your stand mixer, mix butter and sugars for 2-3 minutes. Scrape down the sides of the bowl.
Slowly adding oil while mixer is going, then the eggs, then the water and vanilla. Scrape the sides of the bowl. Zest one lemon into the bowl then add flour mixture and only mix until incorporated.

Scoop dough onto cookie sheets using cookie scoop. I have enjoyed making these with both my medium and large scoops. After the dough is scooped, using the bottom of a drinking glass or mason jar, dip it into granulated sugar and then use it to smash the dough flat until it's about 1/3 to 1/2 inch in thickness.


Bake cookies 8-10 minutes. These definitely are meant to be under versus over-cooked. Do not over-bake. After baked, immediately transfer them to a wire rack to cool. 
To Frost
Begin by creaming butter, sour cream, and salt. Add powdered sugar and mix well. Add milk one tablespoon at a time until you reach desired consistency. Add food coloring and vanilla and mix. Spread over cooled cookies.


To store cookies, put them in an air tight container in the refrigerator. Don't forget to put parchment paper between layers. 





2 comments:

  1. Ok. first, the no rolling and cutting is seriously a game changer. Second, this shows my kitchen ignorance but I'm over it.. will that much flour really fit in my mixer bowl?? I have a regular-sized kitchen aid and 11 cups sounds like a ton! But if you tell me I can handle it, then I shall give it a go!

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  2. They really are fantastic as far as the easiness goes! YES! 11 cups, crazy, I know. Feel free to half the recipe for a smaller batch. The main purpose for the 11 cups is so that you can get a decent amount of larger sized cookies in one batch. If you are making smaller cookies, this 11 cup batch will make close to 7 dozen!

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