Swig cookies have been infamous since the soda/cookie shop began 2010 in St. George, Utah. Today, I am sharing an at home copy cat version of Swig Dirtball Cookies.
Now Swig is mostly know for their pink frosted sugar cookie. They also have a chocolate counter part that they have dubbed the Dirtball! This is my husband’s favorite cookie from Swig.
Now Swig expanded their cookie/soda shops beyond the sunny city of St. George in 2015 when competing soda/cookie shops began opening in other parts of the state of Utah. Now word on the street was that Swig would get its cookies from a bakery when it was a St. George only business.
After expanding the business, it would not be possible to continue that arrangement. So Swig had to have their own cookie recipe to utilize for all of it’s expanding locations. This is where to cookies took and change, and in my opinion, just weren’t the same. I just don’t like the new version as good as the original.
Years ago, I shared an at home version of the original Swig cookie and have converted it into the version of the dirtball. I have also discovered where in St. George you can what is suppose to be the original Swig cookie. So if you are ever in the area of St. George, Utah and want to get what is said to be the original Swig cookie, you can find it in a little shop called the Dutchmans Market in Santa Clara, Utah.
- 1 cup butter, softened
- 3/4 cup canola oil
- 1 1/4 cup granulated sugar
- 1/2 cup powdered sugar
- 1 Tbsp water
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp cream of tarter
- 1 tsp salt
- 1/2 cup cocoa powder
- 5 cups flour
- 1/2 cup butter, softened
- 1/2 cup light sour cream
- 1/4 cup cocoa powder
- 4 3/4 cups powdered sugar
- 1/2 tsp vanilla
- Preheat oven to 350 degrees.
- In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine.
- Add in the baking soda, cream of tarter, and salt. Blend to combine.
- Then add in cocoa powder and flour. Blend just until combined,
- Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is. Then dip the bottom of a drinking glass in sugar and then press the golf ball sized dough down until about 1/2 inch thick and the edges get that crinkly effect.
- Bake for 8-10 minutes. This is a little tricky because the cookie will look under done. they really don’t get any color to them. They will just look firm. Do not over bake.
- Allow cookies to cool and then refrigerate for true Swig style.
- For the frosting, cream the butter, sour cream, cocoa powder, sugar, and vanilla together until well blended. If you need to you can add a little milk if needed. I didn’t think it needed any. Makes 24 cookies.