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This is the BEST copycat Swig cookie recipe on the internet!
A couple of months ago, I decided to try my hand at making these pressed sugar cookies made famous by soda shops like Swig and Sodalicious. Never having tried a Swig cookie at that point, I was relying solely on the images I found on Pinterest and Instagram to be my standard for comparison. The cookies I made were GOOD. Like,really good. But after two trips to Utah in the past 4 months (and multiple visits to Swig and Sodalicious), I can tell you that my pressed sugar cookies are not at all the same thing as a Swig cookie. So I went back to the drawing board and eventually ended up with this copycat version that tastesexactly the same.
The key to creating a perfect Swig cookie replica is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
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This Copycat Swig Cookie tastes exactly like the ones made famous by soda shops like Swig and Sodalicious!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
I’ve eaten more cookies than I care to admit at Swig and Sodalicious, and neither one of them sold these pressed sugar cookies I’ve seen all over the internet claiming to be “swig” cookies. Instead, their sugar cookies are thick cut-outs with a thick layer of buttercream on top. So that’s what you’ll find here in this recipe!
Keep the cookies cold if you want to have a true “Swig cookie” experience. At least that’s how I like to eat them now that I’ve tried the real thing. I’m sure they’re still technically good (and softer) at room temp. But I never made it out of the shop without devouring mine, so I always ate them cold. And now that’s just how I prefer them 🙂
To achieve Swig’s signature look of that thick layer of frosting on top, I used a large round piping tip to pipe a hefty amount of frosting in an even layer. Then I gave it a quick spread and swirl with an offset spatula.
My favorite Swig drink is the Big Al.
Which is just Diet co*ke, lime, and coconut. My husband and I have stocked up on TruLime packets (so good!) and sugar free Torani coconut syrup so we can make our favorite drink at home. Sometimes we’ll add a little half & half for good measure ????.
The key to creating a perfect Swig cookie copycat is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
Ingredients
For the Cookie Dough
3/4cupunsalted butterat room temperature
3/4cupsugar
1egg
1 1/2teaspoonvanilla extract
1/2teaspoonalmond extract
1teaspoonbaking powder
1/2teaspoonsalt
2cupsall-purpose flour
For the Frosting
1/2cupbutter, softened
1/2 cup shortening (Crisco)
1teaspoonvanilla extract
1/8teaspoonsalt
4cupspowdered sugar
1/4 cup heavy cream
2-3 tbsp. milk
pink food coloring
Instructions
Bake the cookies:
Preheat oven to 350ºF.
Using a stand mixer fitted with a paddle attachment: beat together the butter and the sugar until smooth.
Mix in the egg, almond extract, and vanilla extract. Mix in the baking powder, salt, and flour just until dough forms. Use floured hands to form the dough into a disc.
On a well floured or nonstick surface, gently roll out the dough to about 1/2 inch thick (it helps to place a sheet of parchment paper or a silicone baking mat over the dough during rolling to keep it from sticking to the rolling pin; alternately you could sprinkle flour on top of the dough before rolling).
Cut out cookies using a 3-inch round cutter. Place on a baking sheet lined with parchment paper or foil.
Bake for 11 minutes (they may look underdone on top, but that's okay). Let cool completely on the baking sheet before icing.
Make the Frosting:
Use a stand mixer fitted with a whisk attachment: whisk together the butter and shortening until smooth and combined.
Add the powdered sugar one cup at a time, alternating each addition with a liquid (the cream and then each tablespoon of milk) until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
Frost the cookies once they have cooled.
Store the cookies in the refrigerator until read to eat.
A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar. My Swig cookies WITH frosting are about 215 calories, 10 grams of fat and about 14 grams of sugar, depending on how much frosting you like to add!
Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.
There are 293 calories in 1 cookie of Swig Sugar Cookie. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.
So, let your cookies cool just until they hold their shape (generally after about 5 minutes on a cookie cooling rack) and savor them warm while you can. So next time you're wondering, "Do I need a cooling rack to cool cookies" the short answer is—it's better to have one than not.
Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.
It's the same cookie dough you've always loved, but now we've refined our process and ingredients so it's safe to eat the dough before baking. The dough will still bake up the same as our classic cookie dough, so now you can enjoy our cookie dough products before and after baking!
But did you ever wonder just how much sugar is in a sugar cookie? It varies by who's making it, of course. However, according to the USDA National Nutrient Database for Standard Reference (Release 27), one commercially prepared, regular sugar cookie with vanilla has 4.64 grams of sugar.
How much sugar is in a cookie? A typical chocolate chip cookie contains 11 grams of sugar per 33-gram serving while a carrot cake has 31 grams of sugar per 90-gram serving. A sweetened cereal can contain 11 grams of sugar per 30-gram serving. So some of our favorite treats are about one-third sugars.”
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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