I’m BACK! So much has happened in the last three weeks! I know I may be a little bias but I gave birth to the cutest most precious little girl that I have seen! We have been so in love with her since the minute she was born. We stare at her all day and can’t believe how perfect she is. She has brought so much joy into our house and her big brothers adore her just as much as we do! Here is a picture from her newborn pictures by KO Photography. Seriously perfect.
Not only have we been adjusting to this cute little lady in our house, we made the move to North Carolina for the summer for my husbands job. We have been pretty busy the last few weeks. But we made it here and it is just as hot and humid as I remember. 🙂 Although it is supposed to be overcast for the next week so I get to take some more time off and enjoy it with my sweet babe.
What better way to celebrate her birth than to make some pink frosted Swig Cookies. Have you had a Swig cookie or even heard of them? Well they are pretty much the best sugar cookie known to man. I drove five hours just to get one and waited in line for 30 minutes just to eat one! It is a soft and delicious cookie with its signature rough edge. The best part to me is the frosting. I couldn’t get enough of this cookie.
I was so excited to find this copycat recipe and see if it was just as good as the Swig Cookie that I drove five hours for! It was perfect. Just as soft and delicious as I remember and the frosting was the bomb!
- 1 Cup Butter, softened
- ¾ C Vegetable Oil
- 1¼ C Sugar (plus ¼ cup reserved)
- ¾ C Powdered Sugar
- 2 T Water
- 2 Eggs
- ½ t Baking Soda
- ½ t Cream of Tarter
- 1 t Salt
- 5½ C Flour
- ½ cup butter, softened
- ¾ C Sour Cream
- 5 Cups powdered Sugar
- 1 t salt
- ¼ C Milk
- Red Food Coloring
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
- In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
- To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
- Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
- To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.
Recipe Source Vintage Revivals