Happy Independence Day our fellow Americans! We are spending our day at the city parade standing with pride with our hands over our hearts while our service men and women walk by with the flag, cooling off by the pool, barbecuing, getting choked up listening to America the Beautiful, laying on blankets under a sky full of fireworks. You can see why it’s a favorite over here! We just wanted to pop in and share this tasty sugar cookie recipe with a little kick added just in time for the 4th!
You can’t really go wrong with a knock-off Swig style sugar cookie. You locals (especially our friends to the South in St. George) know all about the Swig sugar cookie, but for any rookies out there today’s your lucky day, we’ve tried out a few recipes and found a really close second to Swig!
What’s more festive for the 4th of July then a little sprinkling of Pop Rock candy? We didn’t tell our kids before they took a bite and they were so happily surprised!
Before you run out to your BBQs and picnics, add a little snap, crackle, pop to your desserts! You’ll thank us later.
Keep reading for the Swig Sugar Cookie recipe!
Swig Style Sugar Cookie
1 cup room temperature butter
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 Tablespoons water
1/2 teaspooon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
5 1/2 cups flour
In a large bowl cream butter, oil, both sugars, water and eggs.
In a separate bowl combine dry ingredients. Add in parts to the large bowl of wet ingredients. Chill the dough for 10-20 minutes and then roll golf ball sized balls out. To make it look like a signature Swig cookie: Spray the bottom of a flat bottomed glass with non stick baking spray, dip it in a plate of sugar and push the ball flat, creating a rough edge and a slight lip. Re-dip the glass in sugar with each cookie.
Bake the cookies at 350 degrees for eight to ten minutes (this depends on the pan you’re using, a half sheet pan with a sil-pat took 10+ minutes, while a regular dark unlined cookie sheet took 9 minutes. We’re also at a pretty high altitude, so what we’re saying is just watch them at about 8 minutes in. There is a moment where the cookies are set but they don’t look done, and that is the moment you should pull them out. Let them cool in the pan for a few minutes and then completely on a rack. If you cook them completely through they won’t be a tasty.
Refrigerate the cookies before frosting!
Swig Style Sour Cream Frosting (aka what makes this cookie the best.)
1/2 cup room temperature butter
3/4 cup sour cream
2-3 cups of powdered sugar
1 teaspoon salt
1/4 cup milk
3/4 teaspoon of lemon extract (not vital but it will put these over the edge!)
Cream the butter, salt and sour cream. Add the powdered sugar in parts until it gets to a thick frosting consistency. You can put in a teaspoon of milk or so to thin it out a bit.
This makes a giant batch of cookies! We froze off half the dough batch and kept the frosting in the fridge so we could make them fresh for the 4th.