If you don’t want another cookie addiction, then maybe you’ll want to bypass this week’s column. If, however, you want to jump on America’s latest cookie craze, then you’ve come to the right place! Swig cookies, with their scrumptious pink frosting and craggy edges, are somewhere between a soft sugar cookie and shortbread, and they have certainly won our hearts! (To date, there are about 41 million search results for Swig Cookies on Pinterest. I’d say we are obsessed with these sweet treats!) The Swig cookie originated in Saint George, Utah in 2010 at the Swig Drive-by Drink Shop. Known for their signature frosty drinks and sweets, Swig has now expanded to multiple locations in Utah and several other states. The minute I heard about them I employed “The Niece Factor.” That’s when I make a big batch of cookies and drive them over to my nieces and wait for their response. With these Swig Cookies I got a text about 20 minutes later (before I even got home!) that the entire batch has been devoured. That’s good enough for me! I think you’re going to like these cookies. They’re fun to make and may even be worthy of a spot on your holiday cookie exchange platter this year.
- 1/2 cup butter, softened
- 2 tablespoons sour cream
- 4 cups powdered sugar
- 2 teaspoons vanilla
- Pink food coloring
- 1-2 tablespoons milk (as needed)
For the Frosting:
- Preheat oven to 350 degrees. (Convection Bake mode works best) In a large mixing bowl or stand mixer, cream together butter, Crisco, sugar, powdered sugar and milk. Add eggs and mix until well combined. Add flour, baking soda, cream of tartar and salt, mixing well. Roll the dough into 1-inch balls and place on a cookie sheet lined with parchment paper or a Silpat. If you don’t have parchment paper or Silpat, grease the baking sheet. (See note below for difference size cookies) Spray the bottom of a glass or measuring cup with cooking spray (or butter) and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that Swig cookies are known for. Cookies should be thick and soft, so do not smash down too much.) Bake for 8-9 minutes at 350 degrees. Cool on wire racks and then frost. To make the frosting, mix all of the ingredients except for the milk until well combined. Add milk to desired consistency and then frost the cooled cookies. To keep the cookies soft, store immediately in an airtight container.