You may have noticed a trend on Pinterest lately for these cookies called “Swig” cookies.  They originated in Utah and are AMAZING! Ok, they’re Swigalicious! I found this site that had a few of the different recipes you can make such as peanut butter, chocolate, and classic.

These cookies are basically a sugar cookie- but the biggest difference is the frosting has sour cream in it.  I know what you’re thinking- sour cream?? in FROSTING?  The answer is YES!  You have to keep the cookies in the fridge, but honestly that just adds to the charm of these cookies.

Here’s the website that I found the multiple recipes on.

Here’s the recipe for the classic cookie & frosting with my small adaptations. I also doubled the recipe which trust me- you’ll probably want to do- these cookies can freeze well too!
I’ll try out some of the other flavors another time.

2 c. butter- soft (but not melted)
1 1/2 c. vegetable oil
2 1/2 c. sugar
1 1/2 c. powdered sugar
1/4 c. water
Mix all together until creamy then add:

4 eggs (add one at a time)
11 c. flour
1 t. baking soda
1 t. cream of tartar
2 t. of salt

So the way you make these is by rolling them into a ball (whatever size you want- but I’m all about the big cookies! you’ll really have to watch the smaller ones when baking them because they’ll cook faster), then press them down with either your hand or a glass cup/jar.  You can dip the glass into some white sugar before pressing the cookie down.  You don’t want to press them down too thin- just to about 1/4″- 1/2″ thick.

Bake at 350 for 8-10 minutes.  The trick is you want just the bottoms to get a little golden- NOT the tops!  You want these to be soft cookies so a little under cooked is better than overcooked.

When they cool you’ll want to frost them, here’s the frosting recipe:

1 c. butter- soft (this is ok if it gets a little melted)
1 1/2 c. sour cream
1/2 t. salt
10 3/4 cups or 1 1/2 Packages of powdered sugar- the 2 lb ones.
food coloring- I found that mostly red with just 2 drops of blue made a perfect pink color I wanted.

If your frosting is too thick you can add a little milk to it- but I didn’t find it necessary. (this will largely depend on how soft versus melted your butter is)