If you've ever been to Utah, you've probably had a Swig Sugar Cookie. They are delicious and addictive. Unfortunately if you live outside of Utah, you can get a little hard up for your Swig Sugar Cookie fix. Luckily we have a great copy cat recipe that should help you through. These cookies are the perfect amount of sweet, with just the right balance between chewy and crunchy. You will love them. 

You may notice our cookies don't have the signature pink frosting on them. Don't worry, the frosting still has that great Swig taste, just none of the chemicals that come from using Red 40 Food Coloring. I was out of our natural food coloring, but you get the idea. 

Cookie Ingredients: 

3/4 cup vegetable oil
1 cup room temperature butter
1 1/4 cup white sugar
3/4 cup powdered sugar
2 large eggs
5 cups flour
1/2 tsp baking soda
1/2 tsp cream of tarter
1 tsp salt
1 tsp water

Frosting Ingredients: 

1 stick butter at room temperature 
3/4 cup sour cream
1/4 cup milk
24 ounces powdered sugar
1 tsp lavender salt

Directions: 

Mix together your oil, butter, sugars, and eggs. Once smooth add your dry ingredients and water. Roll your dough into 1-2 inch balls then with a flat jar or cup, coat your cup in white sugar then flatten each roll of dough. This will give you your signature Swig rough edge. Bake at 350 degrees for 8-9 minutes. While the cookies cool, mix together your frosting ingredients. I like to add my milk last and I add it tablespoon by tablespoon until I reach the consistency I like, which is like a thick toothpaste, but its up to you. Then once the cookies are cooled, you can frost away. 

These cookies are deliciously sweet, and a special treat. Your family will ask for them over and over again. Enjoy!

Growing up, my mother made Sweet Rolls. Somewhere along the line I started calling them Cinnamon Rolls. I realized a good chunk of the world calls them Sticky Buns. Whatever you call them, you will certainly call them delicious. Behold! 

These magical rolls are made of light and fluffy dough. They have the perfect amount of sweet and spice. The oozy gooey frosting makes the melt in your mouth. They are literally finger licking good. 

Ingredients for the dough: 

1 small package of yeast

1/2 cup warm water

1 egg

1/4 cup sugar

1/2 cup milk

1/3 cup melted butter

1 teaspoon lavender salt

3 1/2 cups flour

Ingredients for the center: 

1/4 cup melted butter

1/3 cup lavender sugar

1 tablespoon cinnamon

Ingredients for the frosting: 

4 tablespoons room temperature butter

1 teaspoon lavender vanilla extract 

2 cups powdered sugar

3 tablespoons hot water

Directions: 

In a small bowl disolve your yeast packet in warm water. In a separate bowl heat your milk in the microwave to almost boiling. In your kitchen mixer, use your dough attachment and mix together your milk, sugar, melted butter, egg, and lavender salt. Slowly add your flour and then add your yeast water. Mix on medium speed for about 4 or 5 minutes. The dough should form a sticky ball. Grease the sides of your mixing bowl and cover it with plastic wrap and a kitchen towel. Keep it in a warm spot on your counter until the dough doubles in size, about 60-90 minutes. 

Then knead your dough back into its original size. Using the backside of a greased cookie tray,  roll out your dough until it matches the tray in size. Cover your sheet of dough with your melted butter. Then mix together your cinnamon and lavender sugar and sprinkle your mixture all over the melted butter. Roll it up from the long side so it makes a long skinny roll of dough. Cut it into 12 equal pieces. Place those pieces in a greased casserole dish, spaced into 3 rows of 4. Let rise again, until the dough fills the pan and about doubles in size again. This should take 30-45 minutes. 

Heat your oven to 350 degrees and back for 25 minutes or until just slightly golden on top. As soon as you pull your rolls from the oven, mix together your butter, vanilla, powdered sugar, and water until its a smooth consistency. Pour your glaze over your rolls once they have cooled slightly. Serve immediately. 

This is the best desert I have made in a long time. We made it for lds general conference weekend, which is always a special time for our family. This is the perfect desert for a morning family gather. But if you know my family, you better make a double batch. Enjoy!