Green Grinch “Swig” Sugar Cookies

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What is Christmas without sugar cookies? It’s kind of an unwritten law that you have to make at least some sort of sugar cookies around the Holidays (and consume at least double that). These ones are so cute and easy to make. Plus, these would be perfect that one Grinch in your life (I know at least a dozen of them).

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I have been seeing a lot of recipes for copycat “Swig” sugar cookies all over Pinterest. Apparently they are like the most awesome sugar cookie known to man, but you can only find them in Utah. Well I live in Arizona, so I figured it would probably be a lot cheaper to just try and replicate them, rather than buy a plane ticket and fly me and my son out to Utah…though according to what people say, it would probably be well worth the trip.

IMG_6485 IMG_6497I must agree, these really are so good. So good, that I ate 5… plus 1… plus 2 cookies worth of dough (my son made me do it). I wish I could say that I’m embarrassed, but quite frankly, I’m not. I knew I’d binge anyways, so it really wasn’t that shocking… *as I continue to stash another cookie down my throat as we speak*

IMG_6483Actually now that I think about it, I kind of am embarrassed. Forget I admitted to eating 10 cookies. You know, this whole food blogging thing might not be such a great idea for my girlish figure… Or at least this Twelve Days of Christmas Treats.

IMG_6473 IMG_6472So what exactly do these “Swig” cookies taste like? The outside edges are sweet and crispy, and the middle is ultra dense. It’s the perfect cookie for those of us indecisive people who don’t know if they want a crispy cookie, or dense chewy one. So now you can have both in one cookie! (Even though we all know you’ll eat two anyways. Or 12 if you’re like me.) The great thing about these, is that they aren’t too sweet, which is probably why I justified eating 13.

IMG_6379 IMG_6390 IMG_6392So, being the over-thinker that I am, I wasn’t sure whether I liked the cookies better thinner or thicker; so I made some of each! The thinner ones were crispier on the edges, and the thicker ones were moist and dense all the way through. So I guess It really just depends on personal preference, because the cooking time was exactly the same for either one. And as you can see, I didn’t have any normal glasses that were the right size, so I just used a wine glass to press out my cookies; which proves my point that there’s really nothing that wine can’t fix.

IMG_6393 IMG_6402 I then topped them off with a little red sprinkle heart that I found at my local craft store. Super easy, super cute, and super freaking delicious!

IMG_6412 IMG_6407IMG_6404As you can see, the top picture was of the thicker ones, the second picture was of the thinner batch. I ate 7 of each, so I think it’s safe to say that both were equally as tasty. And is it just me, or does my consumed cookie count keep getting higher? *As I continue to stash a 15th cookie down my throat*

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Green Grinch "Swig" Sugar Cookies
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These sugar cookies are not your average sugar cookies! With crispy edges and a dense, chewy interior, these just might be the best sugar cookies EVER.
Green Grinch "Swig" Sugar Cookies
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
These sugar cookies are not your average sugar cookies! With crispy edges and a dense, chewy interior, these just might be the best sugar cookies EVER.
Servings
4dozen
Servings
4dozen
Ingredients
Servings: dozen
Units:
Ingredients
Servings: dozen
Units:
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Using a hand or stand mixer, beat together first 8 ingredients (except for the additional 2 tablespoons of sugar) on medium speed until slightly fluffy, about 2 minutes.
  3. Add in the remaining ingredients (minus the sprinkles), and mix until JUST combined. I like to let my dough chill in the refrigerator for about an hour (helps make your cookies a bit moister), but you can bake them right away if you'd like.
  4. Using a standard cookie scoop, scoop out 12 balls of dough, and place them onto the baking sheet. Pour the 2 tablespoons of sugar onto a small plate or bowl, and dip a drinking glass (or wine glass) into the sugar, and press onto the cookie dough until they have spread out into the desired thickness. (thinner cookies will crispier, thicker ones will be chewier). You may need to rub a few drops of water onto the bottom of the glass at first to get the sugar to stick. Place a heart sprinkle onto the upper right corner of each cookie and gently press it down so it sticks.
  5. Bake for 8 minutes. The key is not to over bake! Let the cookies cool on the sheet pan for 1-2 minutes, or until they are firm enough to transfer onto a paper towel or cooling rack. Repeat with the remaining dough. Once cookies have cooled, store in an airtight container in the refrigerator for best results.
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