My friend Suzana brought these cookies to Bunko and I think I ate about 5 of them. Supposedly these are a knockoff from a little bakery called Swig in Utah. I’ve never been there and can’t tell you if they taste similar, but I can vouch that this recipe is really good and completely unique. They have a somewhat crispy outside with a soft interior and are topped with a sour cream frosting. I even caught my husband sneaking one for breakfast and he’s a really disciplined, healthy eater. There’s no extensive rolling or cutting out. These are pretty straightforward and totally worth making. Today.Swig Sugar Cookies | The Girl Who Ate Everythingsugar-cookie-dough

Start by rolling your dough into equal sized balls. swigPour some sugar on a plate and dip the bottom of a glass in it to make a layer of sugar. I noticed that depending on the glass sometimes it sticks and sometimes it doesn’t. If your sugar isn’t sticking you can spray it with cooking spray and then dip it.
press Take the sugar dipped glass and press it into the ball of dough to give it that cracked edge.

Swig Sugar Cookies | The Girl Who Ate EverythingI hope you enjoy these as much as I did. Head on over to Vintage Revivals for the recipe. I didn’t chill the cookies and add room temperature frosting like she did. I just did it the old fashioned way.

IMPORTANT NOTE: I will say the only thing I changed from Vintage Revivals’ version worth mentioning is to not add the 1 teaspoon of salt called for in the frosting. It made it WAY too salty. I made the frosting again and just added a pinch of salt and about 1/2 teaspoon of vanilla. Perfect.