Mock Swig Sugar Cookies


For the record this isn’t my recipe. I actually don’t know who’s recipe it is? My Mom got it from someone, who got it from someone, who got it from someone’s dog groomer’s cousin’s personal assistant’s best friend’s aunt. But, it’s a pretty dang good recipe that tastes like the real thing.

For those in Utah, especially in the St. George, Provo and/or Bountiful area, might know Swig’s is kind of a big deal. They are popular for two things. Creative and innovated soda mixes and their sugar cookies. Their sugar cookies are HANDS DOWN their best thing on their menu. Then again I might be a TAD biased because I hate soda (but, that’s a post for another day).

It seems like here in Bountiful the “SWIG HYSTERIA” has swept the city and even the surrounding cities in the South Davis area. Even my co-worker is obsessed with them, which is saying something because we both eat pretty healthy. But, as a once or twice a month treat they are perfect.

So last night for Family Dinner my Mom got a mock recipe for the cookies and decided to make them for dessert. They were pretty spot on. The taste and texture of the cookies are what gives them everything you are looking for in a sugar cookie. The only way you can screw up this cookie is by overbaking it.

Anyways … I felt the need to share the recipe, because this is one sugar cookie you can’t NOT have. So … here you go …

Mock Swig Sugar Cookies

1 cup, butter (softened)
3/4 cup, vegetable oil
1 1/4 cup, sugar (plus 1/4 cup reserved)
3/4 cup, powdered sugar
2 Tbsp., water
2 eggs
1/2 tsp., baking soda
1/2 tsp., cream of tartar
1 tsp., salt
5 1/2 cups, flour
  • Preheat oven to 350 degrees. 
  • In a medium sized mixing bowl combine flour, baking soda, cream of tartar and salt. Set aside.
  • In a large mixing bowl cream together butter, vegetable oil, sugar (1 1/4 cup), powedered sugar and water. Add in eggs.
  • Slowly add in flour mixture until combined.
  • Roll the dough into golf sized balls and place onto a non-stick cookie sheet (or parchment paper).
  • To give the cookies their signature rough edge dip the bottom of a glass into the reserved 1/4 cup and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them too thin.
  • Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so DO NOT OVER BAKE!

Depending on how you like your sugar cookies you might want to try the Mock Swig Frosting as well. But, these cookies are great unfrosted or with other flavorable and traditional sugar cookie frostings.

Mock Swig Frosting

1/2 cup, butter
3/4 cup, sour cream
5 cups, powdered sugar
1 tsp., salt
1/4 cup, milk
Red Food Coloring
  • Cream together butter, sour cream and salt. Add the powdered sugar. 
  • Add in the milk to the desired consistency.
  • Spread over the cooled cookies and store in an airtight container.

So, there you go. Enjoy the cookies!



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