There is this place in St. George, Utah called Swig. If you are ever in St. George or happen to be driving by St. George you MUST stop. There is always a line of cars and people waiting to get their “dirty drinks” and/or a cookie. I’m not a soda drinker so I’ve never tried their drinks, but I hear they are killer. I go there for the cookies.
I was supposed to be in St. George last weekend, but our plans changed and we ended up not going. While I was bummed about not being able to spend a weekend away with my husband, I think I was even more bummed about not being able to have my “Swig cookie fix.” So I made my own. My sister-in-law had told me awhile back about seeing a knockoff recipe online.
These cookies are so good. They are buttery, crumbly on the edges and soft and tender on the inside. The frosting is sweet with a little bit of a “tang” from the sour cream. The great thing about Swig is they usually frost them to order, so I always ask for lots of frosting . . . I am such a frosting-lover! If you make these for yourself (which I strongly suggest you do), then in order to get the full Swig experience you need to keep the cookies cold and then frost them with room temperature frosting.
You really, really need to make these.
The blogger who posted this recipe asked that the recipe not be copied and posted anywhere else online and just linked back to her site. So out of respect to her, click here to get the recipe.
A little side note for when you do make these cookies—don’t overbake them! They will look underbaked when you take them out, it’s ok. Leave them on the cookie sheet for a few minutes before moving them to a cooling rack.
IMPORTANT NOTE: I leave out the milk and don’t add the 1 teaspoon of salt called for in the frosting. I just do a pinch of salt and add 1 teaspoon of vanilla.