If you haven’t heard of the Swig sugar cookie craze, you’re going to be in for a treat.
Swig is a very popular littlesoft drink shack founded in St. George, Utah. They have since openedseverallocations around Utah and nothing but the buzz about Swig’s drinks and refreshmentsis heard throughout the area.Swig is famous for their “dirty” sodas, which are added flavor additions to favorite fountain drinks. But what they might be the mostfamous for are their sweet, pink frosted sugar cookies.
In researching this cookie, I discovered a few key factors that make Swig sugar cookies totally unique from others. The cookies themselves are not overly sweet, but aresupersoft and very, very dense. I thinkSwig intended to make this cookie less sweet than other sugar cookies so it would pair well with their ginormous soft drink concoctions. BUTpaired with the sweet, creamy frosting, this cookie reaches perfection. What’s evenmore unique about these cookies is that the sweet frosting contains sour cream – making a seriously creamy frosting!
Swig sugar cookies are also unique in that they are not cut out. Their large rustic cracked edges give ahomemade, comfy feel that is easy to make at home! They are also served chilled. Who wouldn’t think a chilled cookie isa brilliant ideaduring a hot summer afternoon?
I may be bold in comparing these Swig styledcookies toSwig cookies when I obviously changed out the sugar… but my natural changes make for a healthier treat.
- 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!
Since frostings are nothing but added butter and sugar, you can imagine how the real Swig cookie stats increase when including the frosting. In trying to keep with the Swig style theme, I kept the butter and sour cream called for in many Swig recipes. Loads of vanilla, a soft bite and lowcalorie count make for a great natural rendition that everyone will appreciate!The cookie itself isvery soft and sweet and when chilled – gives the experience ofSwig cookies! In true Swig spirit, you could enjoythese sugar-free cookies with a can of calorie-free Zevia soda for good measure. Enjoy!
Sugar-FreeSwig Style Sugar Cookies
Print Recipe
Sugar Cookies
1cup Organic Butter, softened
3/4cup Organic Non-Hydrogenated Vegetable Shortening or CoconutOil
1cup Powdered Honey
1 cup Erythritol
2 Large Organic Eggs
1/2 teaspoon Baking Soda
1/2 teaspoon Cream of Tartar
1 teaspoon Sea Salt
1 cup plus 2 Tablespoons White Wheat Flour
4 cups White Spelt Flour or Organic White Flour
Directions:
Preheat oven to 350degrees.
Cream together butter, shortening, sweeteners and eggs. Mix in baking soda, cream of tarter and salt. And the flourand mix just until the flour disappears and the mixture comes together in a ball of dough. If the dough is a bit toosticky, you can add an extra tablespoon or two as needed.
Scoop dough with a large ice cream scoop (2 inches), filling the scoop almost all the way full. Place balls on parchment linedbaking sheets. A 2 inchscoop creates cookies similar in size to real Swig cookies. If you would like smaller cookies, a 11/2 inch cookie scoop will work too.
Flatten each cookie dough mound with a small round dish or glass (I used a 1/4 cup measuring cup for mine), by pressing gently, but firmly into the balls to form a smooth center and a crinkled edge.
Bake in oven at 350 degrees for about 8-9 minutesfor large cookies or 5-7 minutes for smaller cookies. They will probably look under baked, butpart of these cookies charm is the justbarely baked, soft texture.
Remove cookies from oven and allow to cool. Real Swigcookies are chilledwhen frosted.This step is optional but make sure cookies have cooled before frosting.
Sugar-Free Swig Frosting:
1/4 cup Unsalted Butter, room temperature
1/2 cup Sour Cream
1 cup Powdered Erythritol***
1/2 teaspoonLiquid Stevia
2teaspoonsPure Vanilla Extract
1/3 cup Rice Flour (or another light gluten-free flour)
3Tablespoons Heavy Cream, or more to desired consistency
1 Drop Natural Red Food Coloring
Cream together butter and sour cream. In a high powdered blender, blend the erythritol until a smooth powder that resembles powdered sugar. Measure out the 1 cup and 2 Tablespoons and add to the mixture. Add rest of ingredients except the cream and beat until incorporated. Add cream slowly until well combined and the frosting reaches desired consistency. Spread over chilled or cooled cookies.
Makes 25 Swig sugar cookies
Adapted from this recipe
NOTE:
**Erythritol creates a “cool” flavor to this frosting if too much erythritol is added. To minimize this flavor effect, the rice flour is very important.Please also note that the frosting pairs really well with the actual cookie andeating the two together also minimizes the “cool” flavoring.The powdered honey in the cookie helps with this cool flavor as well and is also important formoistness and softness so please don’t use all erythritol in the actual sugar cookie. If you don’t have powdered honey, you could substitute with maple sugar.
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