If your from Utah odds are you've probably had a Swig Sugar Cookies. Which also means your probably addicted. Its a probably a good thing I don't live in Utah anymore because just eating the dough alone leaves me with a giant stomach ache because I can't stop eating it! Its just so dang good! My other favorite from Swig is their Dirty Dr. Peppers but I will leave that one for another day. I made my first batch this summer while at my in-laws house and have craved them since. It never dawned on me to actually attempt to make them since I can't even buy a dang cookie thanks to being in the military and not being able to go there. See my little sister went to Dixie State and all she would ever talk about is Swig Cookies in 2010 so obviously I had to make a trip down south during a vacation stopped off and bought some cookies for me and my family (staying at my grandmas house a few hours north of St. George) and wouldn't you know I came back with NOTHING! Sorry guys! I couldn't help myself. Now living 6 hours from St. George I still have thoughts about making a weekend trip to Swig but I dont want to officially stick my own self in the crazy house. That just tells you how much I love these cookies! So here is my best shot or should I say attempt at these yummy little cookies!
Swig Sugar Cookie Copycat Recipe
For the cookies:
1 C Butter, Softened
3/4 C Coconut Oil
2 Cups Sugar
1 TBS Almond Extract (I feel like this is the key ingredient here)
5 1/2 Cups Flour
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
- Mix butter, sugar, almond extract together.
- Add eggs one at a time mixing for 30 seconds before the next one.
- Gradually add flour. Mixing in whole halves at a time. Mix for about 30-35 seconds at a medium speed (4-5 speed).
- Add baking soda, cream of tartar, salt.
- Dough will be thick and sort of crumbly which is good!
- I let my dough refrigerate for about 15 minutes while oven is preheat to 350 degrees. OR roll dough into golf ball size balls (or even bigger) then refrigerate.
- Bake for about 6-7 minutes.
- While cookies are baking I also like to roll the dough into the balls then stick them in the fridge so they are ready to go.
Sour Cream Frosting:
1/2 cup butter softened
3/4 cup light sour cream ( I only used light because that is what Aldi's had at the time.)
1 bag (2 lbs) powder sugar. ( I ended up only using 1.5 lbs because it was so thick)
3 Tbs Almond Milk
red food coloring ( i like to use different colors if I make them for different holidays)
1 tsp Almond extract
- Cream - butter, sour cream and almond extract.
- Gradually add powder sugar.
- Pour in Almond Milk
- Add dye.
- Refrigerate till cookies are cooled then ice those bad boys!
TIP: I also like to refrigerate the cookies for about 15 minutes after they've cooled. For some reason every time I've bought swig cookies they always feel cold to me.