Swig Sugar Cookie Bars Recipe
I’ve never been to “Swig” but I tried this knockoff recipe for their cookies a couple years ago. The cookies are soft and chewy with slightly crispy edges. The flavor is unique and perfect. They quickly became one of my favorite cookies.
When I make them I do a couple slight adjustments to the recipe because I don’t keep cream of tartar around and I use cream cheese instead of sour cream in the frosting. You can see my version of the cookie recipe over on The Mother Huddle.
I love sugar cookies but don’t always love the extra time/love it takes to make them. I decided to make these yummy cookies in bar form and boom baby! So much faster, easier and AWESOME! Best Sugar Cookie Bar’s EVER!!!!
I use one of my favorite tips in this recipe. The dough is a little to thick to spread well and a little too sticky to press down with out a big mess on your hands.
I slip a sandwich baggie over my hand and spray it with cooking spray. I then quickly press the dough down evenly in the pan and viola my hands stay clean.
Also, I like to keep the finished cookie bars refrigerated. They don’t need to be refrigerated I just like to eat them cold. Does that make me weird?
Delicious and pretty…..
…and really quick lets have a chat about how much an off-set spatula can change your life when trying to frost something in a pan. Totally worth the ten bucks.
- ½ cup softened butter
- ¼ cup + 2 Tbsp Canola or Vegetable oil
- ½ cup + 2 Tbsp granulated sugar
- ¼ cup + 2 Tbsp powdered sugar
- 1 egg
- 1 Tbsp water
- 1 tsp vanilla
- 2¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- pinch of baking soda approx 1/16 of a tsp
- a little extra granulated sugar for sprinkling on top of dough before baking (about 1-2 TBSP)
- FROSTING RECIPE:
- ¼ cup softened butter
- 1 ounce softened cream cheese
- 1½ cups powdered sugar
- pinch of salt
- dash of vanilla
- 1-2 tbsp milk or cream
- DIRECTIONS FOR FROSTING: Mix butter, cream cheese, powdered sugar, salt and vanilla with a hand mixer or whisk. Add in the milk or cream until nice and smooth. Frost bars when they are completely cooled.
- DIRECTIONS FOR COOKIE BARS: Preheat oven to 350 degrees
- Grease a 9x13 pan and set aside
- Using your mixer thoroughly cream butter, oil, granulated sugar and powdered sugar until combined
- Add egg, water and vanilla and mix until well combined
- Add flour and sprinkle in salt, baking powder and baking soda, mix for approx 1 minute or until completely combined
- Spread/press cookie mixture evenly into greased 9x13 pan. ( like to use a sandwich baggie on my hand to press it down evenly. Spray baggie with cooking spray if necessary)
- Evenly sprinkle 1 tbsp of sugar over the uncooked bars before placing them in the oven
- Bake at 350 degrees for 14-16 minutes or until edges are just barely turning a light brown. Do not over bake or bars will be dry.
- Let cool completely and frost with frosting recipe before cutting.
To die for desserts