Swig Cookies - Kailee Wright
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Swig Cookies

swig cookie

If you live in Utah, then you know the hype that is all things SWIG cookies!! They are the OG of drink + cookie shops and in my opinion, the very best!!! Their cookies are unique and delicious and once you try them, something you will find yourself craving! While this recipe isn’t 100% guaranteed to be identical, it is about as close as you are going to get and JUST as delicious!!

– COOKIE INGREDIENTS – 

1 cup butter (room temperature)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

5 1/2 cups flour

– INSTRUCTIONS – 

Cream together all of your wet ingredients.

In a separate bowl, combine dry ingredients. Slowly add those to the wet ingredients.

Once your dough is all mixed together, roll it into 2 inch balls (golf ball size) and place on your cookie sheet.

Put ¼ cup sugar in a flat dish. Dip the bottom of a drinking glass into the sugar, and then press that firrmly into the center of your dough ball. If you are doing it correctly, the dough should spill out from under the sides of the glass.

BAKE dough balls at 350 degrees for 8 minutes. The cookies should just barely be browning on the bottom. After baking move cookies to a cooling rack + once cool place in the fridge.

– FROSTING INGREDIENTS – 

1/2 cup butter (room temperature)

3/4 cup sour cream

1 2 pound bag powdered sugar

1 teaspoon salt

1/4 cup milk

food coloring if desired

– INSTRUCTIONS – 

Cream together the butter, sour cream, and salt. Slowly add in the powdered sugar and milk.  When all ingredients are mixed well, and one drop of food coloring and additional milk if frosting needs to be thinned.

** PRO TIP**

Keep cookies in a sealed container until they are ready to serve + frost them right before serving!

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Tell Me What You Think! leave a comment...

  1. Even if she is a dear friend, you should at least give her (Mandy) and her blog credit since she is the one who originally posted this recipe a few years ago, after all …. Other wise it looks like you are claiming this recipe as your own. …

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