Swig sugar cookies

If you don't know what Swig is, don't worry. I had never heard of Swig until just recently. I had my first encounter with Swig while we were in St. George with Elliott's family in September. Swig is a small little drink shack that started in St. George. They apparently created the 'Dirty Dr. Pepper' and 'Dirty Diet Coke.' From what I gather, dirty means they add coconut flavored syrup to the drink. I had a Dirty Dr. Pepper. It was actually pretty good. Elliott always adds random flavored syrups to Dr. Pepper, but I have never had one that tastes really good. Coconut actually tastes good. Who knew?

Along with their drinks they have these delicious soft sugar cookies. Those are definitely something to talk about. I could have eaten 10 of them. A few weeks ago we had a Relief Society activity where we were supposed to bring our favorite cookie or treat to share. I found this recipe for the Swig sugar cookie and thought I would try it out. I was kind of disappointed with my first batch that came out of the oven. They were nothing like the swig cookies. They were hard and crispy. My second batch I took out a little early and they were perfect! So the key to these cookies is to under bake them. That is what makes them soft on the inside and kind of crispy on the edges. So make sure you watch these cookies and take them out right as the middle looks like they are just barely set and the edges are lightly cooked. Let them sit on the pan for just a few minutes to cool and then transfer them to a wire rack to finish cooling.

Swig Sugar Cookies

1 cup butter (at room temperature)
3/4 cup vegetable oil
1 1/4 cups sugar
3/4 cup powdered sugar
2 Tablespoons water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour

Cream together butter, vegetable oil, sugars, water and eggs. Combine the dry ingredients and slowly add to the butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.

Roll into golf ball sized balls of dough and place on a cookie sheet. Put 1/4 cup 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 the sugar and press lightly into the center of the dough ball.

Bake at 350 degrees for 8 minutes. Watch the cookies. They should be just barely brown on the bottom and the middle barely set. Move cookies to a cooling rack. Once they are cool, put them in the fridge.

Sour Cream Frosting

1/2 cup butter (room temperature)
3/4 cup sour cream
1 2 pound package of powdered sugar (you wont use the whole thing, but just make sure you have enough)
1 teaspoon salt
1/4 cup milk
food coloring (optional)

Cream together butter, sour cream and salt. Slowly add powdered sugar. When it gets so thick that it is not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve. Frost right before serving.

A Swig cookie, the cookie is cold and the frosting is room temperature. I stored my frosting in the fridge and the cookies on the counter and I thought they tasted great that way too.

Enjoy!