If you know me, you know I have a love/hate relationship with the famous SWIG sugar cookies. I LOVE them so much that when I get to a town that has a "SWIG" (a drink and cookie shop), I can hardly wait to get one of their sugar cookies between my lips. I HATE the fact that I love them so much because I literally can NOT stop with just one, they just suck me into their yumminess...then somehow it ends up that I HAVE to get 2 cookies...and YES I EAT THEM both, ALL BY MYSELF.... having said that, I don't know if its such a good idea that I found this recipe or not. The recipe is all over the internet and when I found it I quickly printed it off...without getting the name of the sight I got it from, I apologize. I thought I would still share it with all of you so you can make them from home....especially if you don't have a SWIG close by. These cookies are DELISH and VERY close to the real mccoy...BUT you have to follow the recipe exactly so they will turn out and be a great "copycat!"
Mock SWIG Sugar Cookies
1 c. ROOM temperature BUTTER (real butter)
3/4 c. oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 T. water
1/2 t. baking soda
1/2 t. cream tartar
1 t. salt
5 1/2 c. flour
Cream butter, oil, BOTH sugars, water and eggs. Combine all dry ingredient in a separate bowl, whip together with a whisk to combine. Add dry ingredient in intervals, mixing dough in between. Chill cookie dough in refrigerator for 10 minutes. Remove and make GOLF BALL sized balls and place on a greased cookie sheet. Spray bottom of a flat bottomed glass (made from glass if possible) with cooking spray. Push the cookie dough ball flat, creating a rough edge like the SWIG cookie. Continue until you fill your cookie sheet. Bake cookies at 350 degrees for 6-7 minutes....THIS part is very important. IF you cook them too long they will be hard (my 1st 2 batches were hard). You want to cook them until they are set but don't look done, thats when they ARE DONE. My cookies took 7 minutes (when I finally got some PERFECT cookies).*Each oven is different, just watch your cookies carefully.
Cool cookies slightly then remove and place on a paper towel. Cool completely...THEN REFRIGERATE for 1 hour. Frost cold cookies with SWIG frosting (recipe below).
Mock SWIG Sugar Cookie Frosting:
1/2 c. butter, room temperature
3/4 c. sour cream
3-4 c. powdered sugar (I used 4)
1 t. salt
1/2 t. lemon extract
1 t. vanilla
Cream butter, salt and sour cream. Add the powdered sugar, a cup at a time, then you can add to desired consistency. Add lemon and vanilla. Mix until all ingredient is combined. IF your frosting gets too stiff, add a spoon of milk (a little at a time). Frost cookies, refrigerate.
THESE cookies are AMAZING IF you follow the instructions perfectly. DON'T cook them too long! I don't think they will keep me from making a quick drive to the SWIG when I get out o the city...BUT when I'm craving them, and NEED them right NOW, these are a perfect fix!!