(ALMOST) SWIG SUGAR COOKIES

Swig is a Cookie Shack in St. George, Utah

Photo by Cecelia H.
Adapted from vintagerevivals.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from vintagerevivals.com

Ingredients

  • Dough:

  • 1/2

    cup butter

  • 1/2

    cup sour cream

  • 3/4-1

    cup granulated sugar*

  • 1

    teaspoon vanilla (optional)

  • 2 1/4

    cups all purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • sugar

  • Frosting:

  • 1/4

    cup butter, room temperature

  • 1

    tablespoon sour cream

  • 2

    cups powdered sugar

  • 1

    teaspoon vanilla

  • dash of salt

  • 1

    drop red food coloring

  • 1-2

    tablespoons milk

Directions

Preheat oven to 325 degrees. Take butter out of refrigerator and microwave for about 15 seconds. Place butter and cold sour cream in a mixing bowl. Mix for about one minute. Add sugar and vanilla, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, about 1-2 minutes on very low speed. Scoop the dough onto a cookie sheet. I use either a 1 3/4 inch or a 2 inch scoop. A two inch scoop will produce a cookie similar in size to the Swig cookie. If you don't have a cookie scoop, roll the dough into a ball about the size of a golf ball. Place about 1/4 cup sugar into a small bowl. Flatten the cookies with the bottom of a glass dipped in sugar (press the bottom of the glass against the cookie first, then dip it in the sugar so the sugar will stick) . Press the cookies so they are flattened a bit. Bake in oven for about 14-15 minutes or until edges are lightly golden and cookies are firm to the touch. Remove from oven, let cool. Place the cookies in the fridge and chill. Prepare the Frosting: Beat together the butter, sour cream, powdered sugar, vanilla and salt. When all ingredients are incorporated, add the drop of food coloring and milk if the frosting needs to be thinned. Frost after the cookies are completely chilled. Makes about 14 small or 8-10 large cookies.

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