I was preparing to make sugar cookies for Valentine's Day, when I came across a friend's post on Instagram. She had just visited St. George, Utah for the weekend and had posted about Swig's famous sugar cookies that I've heard so much about. I have never tried them, but I found a recipe online and made them as a dessert for my kids' lunches this week.... Then I made them again today... for Valentine's Day... which is this weekend! They are SO good! Now, I'm going to hide the rest of them in my freezer so I don't eat any more!
I like them for 2 reasons: They aren't overly sweet and I don't have to roll out the dough and cut them into shapes. Kind of lazy of me, but these do the trick. I even added some Valentine's sprinkles and VOILA... Very festive (easy) sugar cookies!
So, until I actually get to try a sugar cookie from Swig, these are my favorite little sweet treat.
Recipe slightly adapted from Tastebook (added vanilla & decreased salt in frosting).
Makes about 4 dozen cookies.
1 cup butter (room temperature)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 c. powdered sugar
2 Tbs. water
2 eggs
Dash of almond extract
1 teaspoon vanilla
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1 tsp. salt
5 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1 tsp. salt
5 1/2 cups all-purpose flour
Cream together butter, vegetable oil, sugars, water, eggs, almond and vanilla extracts. Combine dry ingredients and slowly add to butter mixture. 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 (I used a cookie scoop). Now it's time to give these babies their signature rough edge. Put 1/4 c. of sugar in a dish (this is in addition to the sugar 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, it's even better.
Bake at 350 degrees F. for 8 minutes. I like to take mine out just before they begin to brown and let them cool for 1-2 minutes before moving them to a cooling rack. Once they are cool, put them in the fridge.
FROSTING:
Roll a golf ball sized ball of dough and place it on your cookie sheet (I used a cookie scoop). Now it's time to give these babies their signature rough edge. Put 1/4 c. of sugar in a dish (this is in addition to the sugar 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, it's even better.
Bake at 350 degrees F. for 8 minutes. I like to take mine out just before they begin to brown and let them cool for 1-2 minutes before moving them to a cooling rack. Once they are cool, put them in the fridge.
FROSTING:
1/2 cup butter (room temperature)
3/4 cup sour cream
About 1 (2 pound) package of powdered sugar
1/2 teaspoon salt
2-4 Tbs. milk
red food coloring (optional)
Start by creaming together butter, sour cream and salt. Slowly add powdered sugar. When it gets too thick, 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. Frost cookies when cool and store cookies in the fridge until ready to serve.
3/4 cup sour cream
About 1 (2 pound) package of powdered sugar
1/2 teaspoon salt
2-4 Tbs. milk
red food coloring (optional)
Start by creaming together butter, sour cream and salt. Slowly add powdered sugar. When it gets too thick, 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. Frost cookies when cool and store cookies in the fridge until ready to serve.
