Apparently there is a Utah based joint titled Swig with its entire operation based on the premise of a drive-by drink shop. I have read on numerous sights that they are known for their “dirty soda”, which can be defined as a soda mixed with coconut cream flavoring. Built in a college town, their soda’s quickly became a favorite of many, along with their sugar cookies. After seeing the copycat recipe pop up on numerous blogger sights, I decided to give them a go this weekend. As much of the Omaha metro area was closed down due to multiple ice and snow storms passing through, it was a perfect opportunity to play around in the kitchen!
I used the recipe shared by DIY blogger Mandy over at Vintage Revival. I figured if a DIY blogger shared a dessert recipe, then it HAD to be worthwhile, ya?
I used the cookie recipe as written, but was feeling a buttercream frosting. I will share the original recipe in it’s entirety below, but will also give you the buttercream frosting I used for this particular batch.
Swig Sugar Cookies
This is the original and BEST recipe for copycat Swig sugar Cookies!
- 1 cup Butter room temperature
- 3/4 cups 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
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.