If you happen to be from Utah or Nevada you know what Swigg’s is. If not, well it just happens to be a popular little Shack that serves fancy fountain drinks and THE BEST SUGAR COOKIES EVER!!!!
They serve them fresh daily. In fact they don’t even frost them until you drive up and order ’em. 🙂
Of course my love for anything lemon, inspired me to make another version.
For My Original “Swigg” Style Sugar Cookie Recipe click HERE.
Lemon “Swigg” Style Sugar Cookies
1 Cup Butter~ softened
3/4 C. Oil
1 1/2 Cup Sugar
3/4 Cup Powdered Sugar
2 TBSP Water
2 Egg’s
Zest of 1 Lemon
2 tsp. Lemon Extract
1/2 tsp. Baking Soda
1/2 tsp. Cream of Tartar
1 tsp. Salt
5 1/2 Cups Flour
Sour Cream Frosting
1/2 Cup Butter~ Cold
1 Cup Sour Cream
4 oz. Cream Cheese~ softened
4 TBSP. Lemon Juice
2 tsp. Lemon Zest
4 Cup’s Powdered Sugar
1 tsp. Salt
1/4 Cup Milk
Preheat oven to 350. I like to go ahead and make the frosting first so it can start to chill while the cookies are being baked. So go ahead and place the butter and cream cheese into your mixing bowl, cream together until smooth. Add in the sour cream, lemon juice, lemon zest, powdered sugar and salt. Slowly add in the milk until you reach a spreadable consistency. Cover and chill.
Now lets start the cookie dough by mixing together the butter, oil, sugar’s, water and egg’s. Let this mix together for 3 minutes on medium speed. Sift together remaining ingredients, add to creamed mixture. Mix Well. The dough should be soft not sticky. Scoop the dough into 1″ inch round balls, roll in sugar. Place onto a lightly sprayed parchment lined baking sheet. Using a drinking glass, press down each cookie. (this makes the Swigg signature scalloped shaped cookie) I like to dip the bottom of the glass back into the sugar in between pressing each cookie to make sure the dough wont stick to the bottom of the glass.
Bake these for 8 minutes. Let cookies cool for 1 minute on the baking sheet before transferring to a wire rack.
Now to really have the true “Swigg” experience you need to keep the baked cookies in an air tight container in the fridge along with the frosting. Then take one out to frost it right before you serve them.
WARNING: They are ADDICTING!
*I also added a dollop of fresh Homemade Lemon Curd to each cookie, it really gave it some tang!
Happy Baking,~ Lark
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