The softest, most dense, perfectly sweetened sugar cookies! All topped with the creamiest frosting you’ve ever tasted!
Here in Utah there is a city called St. George and while it’s always been known for its college residents and year-round warm temperatures, it’s now famous for something else. Swig sugar cookies. A little soda shop born in St. George with the purpose of serving two things to the eager public: soda pop, and the best dang sugar cookies you ever laid eyes on.
This year they’ve opened up a couple more locations in Utah and the sugar cookie craze is spreading like wild fire. In fact the whole idea of the soda/dessert shop is making a real comeback from the 50’s, and I’m a big fan. Recently a family opened up a similar shop in Bountiful, our neighboring town, and this one is called Fiiz and they sell a sugar cookie that looks like a flawless copycat to the Swig sugar cookie, except for the frosting. Swig’s cookies have pink frosting, and Fiiz does turquoise.
We’ve tried both cookies and I love them both, so my goal in making these cookies was to create a mash-up of both cookies. My husband convinced me to go with a mint green frosting (which really turned out as more blue than green but… oh well) and named them Twigg cookies, apparently named after me. At first I thought, no way! I’m not sharing a cookie recipe named after myself! But it stuck. So I guess the name stays.
These are the softest, most dense, perfectly sweetened sugar cookies! The frosting is absolute magic in your mouth. Soft and creamy, with a hint of cream cheese. I’m in love with it. And with these cookies. My husband is too. In fact every person who’s tried these cookies has raved about them. You’ve gotta try them!
Twigg Sugar Cookies
- 1 cup butter - softened
- ¾ cup vegetable oil
- 1 ¾ cup sugar - divided
- ¾ cup powdered sugar
- 2 tablespoons water
- 2 eggs
- 5 ½ cups flour
- ½ teaspoon baking soda
- ¾ teaspoon cream of tartar
- 1 teaspoon salt
- ½ cup butter
- ½ cup sour cream - OR plain greek yogurt
- 2 tablespoons cream cheese - softened
- 1 teaspoon salt
- ½ teaspoon vanilla
- 7 cups powdered sugar
- ¼ cup milk
- In a large bowl cream together butter, vegetable oil, 1 1/2 cups sugar, powdered sugar, water, and eggs.
- In a medium bowl whisk together flour, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until combined. (dough should be crumbly and not sticky)
- Roll dough into balls (slightly larger than a golf ball) and place on a lightly greased baking sheet about 3-4 inches apart.
- Place remaining 1/4 cup sugar on a plate. Use the bottom end of a tall glass cup (or the bottom of a small jar) for pressing the cookies. Spritz the bottom of the glass/jar with cooking spray then dip the bottom into the sugar. Press cookies to about 1/2 inch thickness. Let the edges of the cookie dough squish out past the edges of the glass.
- Bake at 350 for 8 minutes. Allow to cool for a few minutes on the baking sheet, then transfer to a clean flat surface or a cooking rack. When completely cool, place in airtight containers (if stacking, separate layers with parchment or wax paper) and keep chilled in the fridge.
- For the frosting, cream together butter, sour cream (or greek yogurt) and cream cheese until smooth. Add remaining ingredients and mix until smooth. Store chilled in airtight container.
- Immediately before serving, frost cookies.
Recipe inspired by Swig and Fiiz soda shops, adapted from Vintage Revivals copycat
These cookies sound delicious. I guess the sugar cookie craze hasn’t hit far West Texas yet. But they are ok by me anytime. These sound like a special cookie for the holidays. I’d love it if you shared this at Holiday Best at Tumbleweed Contessa.
Made these for my daughters birthday and everyone was begging for more! Will definitely make again!!
I’m curious about freezing these. Have you tried THAT? I’m thinking about making them a week in advance for a BIRTHDAY party.
I have frozen them! I keep them in my freezer, unfrosted. Hope this helps! 🙂
These are the best cookies and the frosting is out of this world. Use full fat cream cheese, no skimping. It makes a bunch and I have put the leftover frosting in a baggie right into the freezer. Got it out about 6 months later and tasted exactly the same.