June 15, 2015 53 Comments

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.
&amp;amp;amp;amp;lt;br /&amp;amp;amp;amp;gt;

4.8 from 10 reviews

Swig Sugar Cookie Bars Recipe

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Best Sugar Cookie Bars Ever!!! So much faster and easier then traditional sugar cookies but just as fun and delicious. --you can substitute sour cream in place of the cream cheese in the frosting if desired.

Author: Maria

Recipe type: Cookie Bars

Cuisine: Dessert

Serves: 24

Ingredients

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.

Instructions

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.