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Updated: Jun 14, 2023

Honestly, I have never tried Swig cookies but I see the recipe floating around Pinterest all the time so thought I would give it a try.My favorite cookie place here in Utah is Twisted Sugar. Although these cookies don't taste exactly like Twisted Sugar cookies they're still really




1 (226g) cup butter, softened

3/4 cup (168g) vegetable oil

1 1/4 cups (252g) granulated sugar

1/2 tsp baking soda

1/2 tsp salt

2 Tbsp (30g) sour cream

2 large eggs

1 tsp vanilla extract

Granulated sugar for pressing the cookies


1/2 cup (113g) butter, softened

2 Tbsp (30g) sour cream

1 tsp vanilla extract

2 Tbsp milk


1. Preheat oven to 350 degrees F. Line a large baking pan with parchment paper.

2. In your stand mixer using the paddle attachment, combine butter, oil, granulated sugar, confectioners sugar and mix for about 1-2 minutes.

3. Add eggs and mix well.

4. In a large bowl, mix together cream of tarter, baking soda, salt, and flour.

5. Slowly add the flour mixture to wet ingredients and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.

6. Scoop the dough into 2-2.5 Tbsp (50g) balls. Place on baking sheet.

7. Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.

8. Bake for 8-9 minutes until just set. Try not to let them get golden on the edges. Let cool on baking sheet for 2-4 minutes before moving to cooling rack.

9. For Frosting: In your stand mixer, mix together butter, sour cream, vanilla, and milk. Add 1/2 cup of powdered sugar at a time scraping down the sides of the mixing bowl until well combined. Add more milk if needed.

10. Frost cooled cookies.

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