Swig Sugar Cookies

Swig Sugar Cookies

These copycat Swig sugar cookies are so addictingly delicious, and the creamy frosting is to die for!

Hi friends! I know it's been a little while, but I'm popping back in with an awesome recipe for you! Last week I attended Snap Conference, which was my very first blogging conference and a great learning experience for me. I loved attending classes with other bloggers, learning new things, getting excited about making changes to the blog, and meeting some of my favorite brands. One of the absolute best things about Snap was that one of my favorite drink shops, Swig, set up a soda bar right next to the ballroom with unlimited refills. I was in soda heaven! :) My favorite drink at Swig is the Malibu, which is Dr. Pepper, coconut, and vanilla. Yum! Of course, one of the biggest reasons to visit Swig is their amazing sugar cookies. They're unique and delicious, and so rich that I usually can't even eat a whole cookie by myself.

This copycat recipe is pretty close to the real thing, and a great substitute if you don't live within driving distance of a Swig. I'll give you a little warning that the cookies themselves are pretty bland, but in combination with the frosting, they are totally amazing! Even if you think you don't like frosting, you need to make them both together. Yum!

Swig Sugar Cookies

for the cookies:

1/2 cup butter, softened

1/2 cup sour cream

3/4 cup sugar (plus additional sugar for rolling)

1 teaspoon vanilla

2 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

for the frosting:

1/4 cup butter, softened

1 tablespoon sour cream

2 cups powdered sugar

1 teaspoon vanilla

pinch of salt

1-2 drops red or pink food coloring

1-2 tablespoons milk (more or less as needed)

Preheat the oven to 325. Prepare two baking sheets by lining with parchment or spraying with cooking spray. Beat together the butter, sour cream, sugar, and vanilla until blended. Add the flour, baking powder, and salt, and mix to form a thick dough. Shape the dough into golf ball sized balls. Roll in sugar and place on the prepared baking sheet. Flatten with a glass to about 1/2 inch tall. Bake 10-12 minutes, or until lightly browned on the bottom. Let cool completely.

To make the frosting, beat together the butter, sour cream, powdered sugar, vanilla, and salt, until smooth. Add the food coloring and milk as needed to thin to desired consistency. Spread on cooled cookies and enjoy!

adapted slightly from A Bountiful Kitchen

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