Chocolate Swig Cookies
MAKES 5 DOZEN | LEVEL: BEGINNER
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I hope you’ll love these Swig cookies as much as I do. What the heck is a Swig cookie, you ask? Fair question. There’s a little shop in St. George, Utah, with two locations that sells these, among other things, and these delightful soft cookies with frosting evidently have quite a following. Not sure this is exactly their recipe, but they will delight you, for sure. Of everything I bake, these cookies are one of my very favorites. They melt in your mouth, and the frosting is just ridiculous. Use any sprinkles you like to change them up for any holiday or occasion.
Chocolate Swig Cookies
- Total Time: 1 hour 8 minutes
- Yield: 60
Description
Between the unbelievable flavor of these cookies, the tender texture and the frosting, these cookies are absolutely next level.
Ingredients
- 4 cups all-purpose flour, sifted
- 1 cup unsweetened cocoa (preferably Dutch-process), sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup salted butter, softened to room temp
- 1 1/4 cups granulated sugar
- 3/4 cup powdered sugar
- 2/3 cup canola or vegetable oil
- 2 large eggs
- Granulated sugar, for pressing
- 1/2 cup salted butter, softened
- 2 cups powdered sugar
- Pinch of salt
- 1/2 cup unsweetened cocoa, sifted through mesh strainer to remove lumps
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla
Instructions
Cookie instructions:
- Preheat oven to 350°. Line several large baking sheets with parchment paper. For the cookies, in a medium bowl, whisk flour, cocoa, baking soda, baking powder, cream of tartar and salt.
- Using a stand mixer or a large bowl and handheld mixer, cream butter and both kinds of sugar until light and creamy, 2-3 minutes. Add a little oil at a time and mix to avoid splashing. Add eggs and mix until combined.
- Add the dry ingredients and mix until dough comes together. It should be stiff but not dry. Form the dough into balls or use a cookie scoop and place cookies a few inches apart on prepared baking sheet.
- Place ¼ cup of granulated sugar in a shallow dish. Using a paper towel, rub some butter or oil on the bottom of a flat-bottomed glass. Dip a flat-bottomed glass into the sugar and press down to flatten each dough ball, re-dipping in sugar each time.
- Bake for 8-9 minutes. The cookies will be very soft in the middle but set around the edges. Don’t overbake! Let them cool for a few minutes before transferring onto a cooling rack to cool completely.
Frosting instructions:
- Use a mixer to cream the butter and 1 cup of powdered sugar until very light and fluffy. Add remaining powdered sugar, sifted cocoa powder, heavy cream and vanilla. Mix 2-3 minutes until thick and creamy.
- Spread the frosting evenly on each cookie and decorate with sprinkles. Frost and then sprinkle a few at a time to avoid the frosting hardening before you decorate. Store covered in the fridge 3-4 days, or freeze and pull out whenever you need a chocolate fix!
Notes
A word about cocoa: In this recipe, you can use either unsweetened baking cocoa (like Hershey’s), or Dutch Process cocoa. Generally speaking, these are not interchangeable but in this recipe, either one works.
It’s important to sift the flour and cocoa to avoid lumps in the dough and especially in the frosting.
These cookies are easy to make, but what takes a bit of time is frosting them. The dough should be soft and not sticky, almost dry to the touch.
Use any kind of sprinkles or chocolate pearls to top off the frosting, or skip the sprinkles if you prefer.
Recommended tools and equipment: Stand mixer or electric handheld mixer, whisk, cookie scoop, sifter, small offset spatula, Dutch process cocoa, chocolate pearls or sprinkles.
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Category: dessert, cookie
- Cuisine: American