It’s All About the Swig

October 30, 2014 in Recipes

If you know me, you would know that I should belong on the reality TV show “America’s Worst Cook”. I truly should. I will spare you the stories and details of when I’ve created fires on the stove, concoctions that may or may not have been edible, and the many other “fail” moments I’ve managed to acquire throughout the years.

Growing up I was always assigned the “dessert” for family dinner – which basically consisted of a box of brownies, 2 eggs, and a cup of oil (or something like that, don’t quote me;) Probably because if I messed up no one would starve, let’s be honest.

HOWEVER…. I sometimes do redeem myself! Today just so happened to be one of those days my friends. If you have never been to Utah, one of the things you need to try is called a:


You might even consider moving there just to have one of these suckers! They don’t even have a ton of taste to them but for some reason they are to die for.

Since living in Texas my addiction has spiked and I’ve had to figure out a way to get my hands on some of these without purchasing a flight (although it would be worth it). I’ve researched a few different recipes and I’m loving the ones I made today!

For THE DOUGH I used a recipe from


1 C butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t. Baking Soda

1/2 t. Cream of Tarter

1 t. Salt

5 1/2 C Flour

I creamed together butter, oil, sugars, water, and eggs. Mixed the dry ingredients all together and slowly added it to my butter mixture. Once it was all combined (it shouldn’t be sticky), I formed golf ball-sized balls and put them on a lightly sprayed cookie sheet.

Next, I got a cup (glass or plastic work great) and squished one of the balls down to get a little oil on the bottom of the cup. Then I put the cup on a plate of sugar (about 1/4 cup) and made sure the bottom was covered. Next, I pushed down all of the balls and twist slightly to that the edges are more rough and you create a “lip”, if that makes sense.

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Then I just popped them in the oven at 350 for 8-9 minutes. Once they are done I put them immediately on a cooling rack, once they were all the way cooled down, I put them in the fridge for a few hours. The trick to Swigs are a cold cookie with room temperature frosting on top.

THE FROSTING: I wasn’t the biggest fan of her frosting recipe (too salty), so instead I used A Bountiful Kitchen’s recipe for the frosting…which is DEVINE I might say.


1/4 C Butter (room temperature… I would say melt it slightly tho)

1 Tablespoon Sour Cream (secret ingredient)

2 C Powdered Sugar

1 Teaspoon Vanilla

1 Drop Red Food Coloring

Milk (to make it thinner if needed)

She also added a dash of salt… I actually steered clear from the salt this time and it tasted perfect!

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And Voila! These cookies are definitely worth sinking your teeth into despite the calories! Just be slightly careful, you might become addicted like me;)

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