Tell Your Story Recipe: Swig Sugar Cookies

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from Kacey Jenson

“A few summers ago I took a bunch of friends down to Lake Powell. Among them was my dear friend Jeff Sorenson and in his hands were the most delicious sugar cookies I've ever had. His mom, Sharee, made them. At the time, Swig was something only a few people had heard of and sugar cookies had not made their debut on the hottest trends list yet. However, sugar cookies have always been the #1 treat in my family's book, and I could not believe how delicious these particular cookies were! 

When we got home from that trip my mom called Sharee and asked if she would share her recipe with us. She was kind enough to do so, and we've never looked back. I don't know if Sharee realizes how far the Schneiders have taken that Swig sugar cookie recipe (which is, in our opinion, much better than the actual Swig cookies). 

It has become the staple treat I'm required to bring on trips to Bear Lake with my in-laws, and it is the treat my mom makes for most parties, housewarming gifts, and road trips. That cookie has never been turned down. It has 100% success rate. My family is forever indebted to Sharee Sorenson for introducing us to the best sugar cookies this world has ever seen!”

from Kacey Jenson

Swig Sugar Cookies 

1 cup butter (room temperature)

3/4 cup vegetable oil

1 1/4 cup sugar

3/4 cup powdered sugar

2 tablespoons water

2 eggs

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1 teaspoon salt

5 1/2 cups flour

Frosting:

1/2 cup butter (room temperature)

3/4 cup sour cream

1 2-lb package powdered sugar (little less)

1/4 cup milk

red food coloring

Cookie Instructions:

Cream together butter, oil, sugar, water, and eggs. Combine dry ingredients and slowly add butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Put 1/4 cup of sugar and a pinch of salt in a dish. Stick the bottom of a glass in it. (cookie press) Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip, it’s even better. Bake at 350 for 8 minutes (barely brown on the bottom, time may vary slightly). Move cookies to cooling rack. Once they are cool put them in the fridge. 

Frosting:

Cream together butter and sour cream. Slowly add sugar. When thick add a splash of milk. Alternate the process until desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute. Keep cookies in a sealed container until ready to serve. Frost right before serving (have frosting at room temperature). Best if served cold.