Had to pull the recipe out of the archives again, this time we just added colorful sprinkles to channel summer fun. Enjoy!
Swig Sugar Cookies
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes
1 cup Butter room temperature
3/4 cups Vegetable Oil
1 1/4 cups Sugar
3/4 cup Powdered Sugar
2 Tablespoons Water
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tarter
1 teaspoon Salt
5 1/2 cups Flour
Sour Cream Frosting (Original)
1/2 cup room temperature butter
3/4 cup Sour Cream
Pinch of salt
2 cup Powdered Sugar
Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined. Your dough should be a little crumbly and not sticky.
Use a cookie scoop or roll a golf ball sized ball of dough and place it on your cookie sheet
To give the cookies the signature rough edge, press a glass bottom (dipped in sugar) into the center of the dough ball.
Bake at 350 degrees for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
For the ORIGINAL frosting: Cream together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like 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.
Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie (apparently) is that the cookies are cold and the frosting is room temperature. Frost right before serving.
I can attest to the refrigeration technique of the cookie.
SO GOOD CHILLED!
I used a traditional buttercream frosting for this batch which includes 2/3 cup butter, 3 cups powdered sugar, 1 tsp almond extract, 2 Tbsp heavy whipping cream. Mix together until desired consistency, adding more powdered sugar and whipping cream as needed.
Pretzels, m&m’s, oatmeal, cinnamon and coconut is a combination I was happy to dive face first in. Thanks to Half Baked Harvest’s recipe as the baseline, with a few twists of my own, these little nuggets of love hit the sweet and salty spot.
Other then my pretzel presentation that is no-where near Tieghan’s masterpiece, I’d say these turned out quite perfect.
Salted Pretzel Cowboy Cookies
2 sticks salted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
2 eggs, room temp.
1 Tbsp. vanilla extract
1 3/4 cups + 2 Tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon (optional)
1/2 tsp. kosher salt
1 1/2 cups old fashioned oats
1 1/2 cups shredded unsweetened coconut
1 1/2 cups chocolate chips
1 cup m&m’s (can just add more chocolate chips if you desire)
1 cup pretzels, crushed
Preheat oven to 350. Line baking sheet with parchment paper.
Beat together butter, brown sugar, and granulated sugar until combined. Beat in the eggs then add the vanilla, beating until creamy. Add the flour, cinnamon (if using), baking soda, and salt. Fold in the oats, coconut, chocolate chips, and m&m’s.
Use a cookie scoop, or roll the dough into rounded 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Push a few crushed pretzel pieces into each dough ball then slightly flatten the dough ball down with the palm of your hand.
Transfer to the oven and bake for 9 minutes. (Note: the OG recipe has you bake the cookies for 5 minutes, remove from oven, tap pan on counter to flatten down, return to oven to bake an additional 4 minutes).
Eat warm (definitely highly recommended) or let cool and store in an airtight container.
In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
Cream the butter and sugars together until creamy and smooth. Add in the eggs and extracts.
Slowly mix in the flour, until combined. Stir in desired amount of Andes Mints and Chocolate Chips
Use cookie dough scoop to form small ball, place on baking sheet and bake for 6-8 minutes (I cook for 7 minutes for a doughy effect). Remove from the oven and let cool on cookie sheet if you want it to continue cooking a little longer, or immediately transfer to foil lined counter-top. I don’t cool these bad boys on a wire rack as I want the maximum doughy gooey effect.