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Make Swig’s famous sugar cookies at home! These copycat Swig cookies are THICK and delicious, topped with a creamy frosting.
Just Like Swig!
Have you had Swig cookies before? If you don’t live in Arizona or Utah, you may not even know what Swig is. It’s a soda shop, but they also sell the BEST cookies!
We LOVE sugar cookies so of course we love Swig’s version! These cookies taste just like the real thing! They are super thick and soft and are even better with the pink frosting on top. The flavor is PERFECT!
Swig cookies are the ultimate side-kick to your drink of choice. If it’s not Diet Coke, you can always try Pineapple Pink Lemonade Soda or a Cherry Limeade! 😉
And for more sugar cookies, try our: Favorite Sugar Cookies recipe, Copycat Lofthouse Sugar Cookies and 3 Ingredient Sugar Cookies.
WHY WE LOVE IT:
- Just like Swig! They not only look like Swig cookies with their signature pink frosting, they taste like them too!
- So soft. They are soft and THICK – a perfect sugar cookie.
- No chilling or rolling. These are more of a drop cookie. Simply shape the dough into a ball and press it with a glass!
Ingredients
PREP TIME: 10 minutes
COOK TIME: 8 minutes
Cookie
- 1 cup butter, room temperature – We used unsalted butter, but salted butter can be used.
- ¾ cup vegetable oil
- 1¼ cup granulated sugar
- ¾ cup powdered sugar – sifted
- 2 tablespoons sour cream – or plain Greek yogurt
- 2 large eggs- room temperature
- 5½ cups all-purpose flour – see How to Measure Flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt – Reduce or omit if using salted butter.
- ¼ cup granulated sugar
Frosting
- 6 tablespoons butter, room temperature – see How to Soften butter Quickly
- 3 cups powdered sugar, sifted
- 4 tablespoons milk
- ½ teaspoon vanilla extract
- 1-2 drops pink food coloring
How to Make Copycat Swig Cookies
- PREP. Preheat oven to 350°F and lightly grease a cookie sheet. Set aside. (or Line the Pan with Parchment Paper)
- BATTER. In the bowl of a stand mixer with the paddle attachment, cream 1 cup butter, ¾ cup oil, 1¼ cup sugar, ¾ cup powdered sugar, 2 tablespoons sour cream, and 2 eggs. Mix until well combined and fluffy.
- In another bowl, combine 5½ cups flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt. Slowly add to your creamed mixture and mix until combined.
- Roll dough into 1½-inch cookie dough balls and place on a greased cookie sheet.
- Place ¼ cup sugar in a separate bowl. Lightly grease the bottom of a glass (about 2½-inches in diameter) coated with cooking spray. Dip the bottom of the glass into the sugar and then press down onto each dough ball to make it about 3 inches in diameter and ⅜ inches thick (gives the cookies their cracked edges).
- BAKE. Bake for 8-9 minutes and let sit on the cookie sheet for 5 minutes before removing to a cookie rack.
Frosting
- While the cookies are cooling, cream 6 tablespoons butter, 3 cups powdered sugar, 1 drop of red food coloring, and ½ teaspoon of vanilla extract. Mix well and add the desired amount of milk to get the desired consistency. (I add 3-4 tablespoons).
- Spread frosting on cookies right before serving.
Make ‘Em Authentic!
- At Swig, these cookies are kept in the freezer until ready to serve. If you have never had it this way you definitely need to give it a try!
- Spread the frosting with a butter knife or a flat spatula (which is what they do at Swig). Swig cookies are known for their classic plain frosting, but you could pipe something fancy if you want to get creative!
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Copycat Swig Cookies
Equipment
Ingredients
Cookie
- 1 cup butter, room temperature
- ¾ cup vegetable oil
- 1¼ cup sugar
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 eggs
- 5½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- ¼ cup sugar
Frosting
- 6 tablespoons butter, room temperature
- 3 cups powdered sugar, sifted
- 4 tablespoons milk
- ½ teaspoon vanilla extract
- 1-2 drops pink food coloring
Instructions
- Preheat oven to 350°F and lightly grease a cookie sheet. Set aside.
- In the stand of a mixer, cream together butter, oil, sugars, sour cream, and eggs. Mix until well combined and fluffy.
- In another bowl, combine flour, baking soda, cream of tartar, and salt. Slowly add to your creamed mixture and mix until combined.
- Roll dough into 1½ inch balls and place on a greased cookie sheet.
- Place ¼ cup sugar in a separate bowl. Lightly grease the bottom of a glass with cooking spray. Dip the bottom of the glass into the sugar and then press down onto each dough ball to make it about 3 inches in diameter to give the cookies their cracked edges.
- Bake for 8-9 minutes and let sit on the cookie sheet for 5 minutes before removing to a cookie rack.
Frosting
- While the cookies are cooling, cream the butter, powdered sugar, 1 drop of food coloring, and vanilla extract. Mix well and add the desired amount of milk to get it the desired thickness. I add 3-4 tablespoons.
- Spread frosting on cookies right before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQS
Store frosted Swig sugar cookies in an airtight container separating layers with wax paper or parchment paper. Keep at room temperature for 3-4 days, 5-7 days in the fridge, or 3 months in the freezer.
Recipe adapted from Vintage Revivals.
We’ve been making this recipe at our house for years- turns out perfect every time and it’s always a hit with friends! Not sure why the frosting recipe now says “Vanilla Extract”, it’s always been Almond Extract in the past and the instructions still refer to Almond, we probably won’t try vanilla, since the almond gives that perfect flavor! These cookies are absolutely deliciocius!!
These look so good! Can’t wait to make them
I made these cookies for a bridal shower!
They were THE HIT!!
The texture was perfect and the sweetness of the frosting bright the flavors all together.
I’m sure it’s gonna be my go to cookie from now on.
Good flavor. The icing was delicious, but definitely needed more powdered sugar to make it less liquid (no milk added). The cookie recipe is a little bit wild. Oil and water? I had to add extra flour because using a scale and standard weight conversions made the dough too sticky. I do think the dough would benefit from chilling before baking—less spread. I probably will hang onto the icing, but find a better cookie recipe for future use.
Perfect – sweetness is balanced between the cookie and the icing. Dough is easy to work with and cook times were perfect. Thank you!
I just found this site and I’ve fell in love with it thanks for putting such great recipes out and crafting love it all I look forward to enjoying more I signed up and I’m following you on Instagram as well as pinning to Pinterest thanks for all the crafts to do
yummy
Soft and tender , light and fluffy, the remind me of some cookies I named almost angels. I sandwiched them with lemon curd and dredged them with powdered sugar.