Since leaving Utah, I have been missing my favorite food joints more than EVER. That includes Swig cookies, which are to DIE FOR. I have tried making Swig cookies before, but the frosting always ends up being more of a Royal icing, when Swig cookies are all about their thick cookies and frosting.
I finally messed with the frosting enough to find the perfect recipe and I wanted to share it with all of my friends so here ya go!
For the Cookie:
* 5½ cups + 2 tablespoons flour
* 1 teaspoon salt
* ½ teaspoons baking soda
* ½ teaspoon cream of tarter
* 1 cup (2 sticks) butter, room temperature
* ¾ cup canola or vegetable oil
* 1¼ cup sugar
* ¾ cup powdered sugar
* 2 tablespoons water
* 2 eggs, room temperature
* 1 teaspoon vanilla
For the Icing:
* 1 stick of butter softened not melted
* 1/3 cup sour cream
* 1/4 teaspoon salt
* 2 tablespoons milk
* 1/2 teaspoon vanilla
* 5-7 cups powdered sugar
* 2 drops red food coloring
For the Cookies:
1. In a mixing bowl, mix together flour, salt, baking soda, and cream of tarter. Set aside.
2. In the bowl of a standing mixer, cream butter and sugars together for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat in the eggs one at a time until combined. Add the flour mixture to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
3. Preheat oven to 350 degrees F.
4. Roll dough into 2 inch balls. They should look really big, because Swig cookies are supposed to be the size of your hand when flattened! I used an ice cream scoop to portion the dough.
5. Place ¼ cup sugar in a small dish with a pinch of salt.
6. Place balls of dough on a baking sheet about 3 inches apart (I fit 8 on a baking sheet). Take a drinking glass or something that is 2.5 inches in diameter and dip it into sugar (you may need to press it into some dough first in order for the sugar to stick to the glass). Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass). Repeat the process of dipping the glass into sugar and pressing it into a ball of dough.
7. Bake for 8 minutes only on parchment paper, or a silicone baking mat. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight Tupperware in the fridge.
For the Icing:
1. Cream butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach desired consistency. Add food coloring and vanilla and mix until combined. Spread over cold cookies and serve immediately or let the icing dry (it will dry to the touch) and then store in an air-tight container in the fridge. I put wax paper between when stacking them.