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 sugar cookies!
These Copycat Swig Cookies are soft, sweet, and topped with that signature pink frosting everyone loves. If you have ever had a Swig cookie, you know this homemade version is one you will want to keep in rotation.
What makes these cookies so good is the soft, thick base with lightly crisp edges and a creamy frosting on top. We have tested this recipe many times to get that classic texture and flavor just right, and it turns out just like the original every time.
If you love bakery-style cookies, try our classic Sugar Cookies, Frosted Cookies, and Snickerdoodles.
Why you’ll love it + Why it works:
- Bakery Style at Home: They not only look like Swig cookies with their signature pink frosting, but they also taste like them too!
- Fun to Share: Perfect for parties, holidays, or gifting to friends.
- Perfect Texture: The mix of butter and oil keeps the cookies soft and rich.
- No Fail Dough: Cream of tartar and baking soda help the cookies rise and hold their shape.
Copycat Swig Cookies Ingredients
Cookie
- Butter (1 cup): Adds rich flavor and helps create a soft cookie base.
- Vegetable oil (¾ cup): Keeps the cookies extra soft and tender.
- Sugar (1¼ cup): Sweetens the cookies and helps with texture.
- Powdered sugar (¾ cup): Adds softness and a smooth texture to the dough.
- Sour cream (2 tablespoons): Adds moisture and a slight tang for better flavor.
- Eggs (2): Binds the dough together and adds structure.
- All-purpose flour (5½ cups): Provides structure and thickness for the cookies. See How to Measure Flour.
- Baking soda (½ teaspoon): Helps the cookies rise slightly.
- Cream of tartar (½ teaspoon): Gives that classic soft sugar cookie texture.
- Salt (1 teaspoon): Balances the sweetness.
- Sugar (¼ cup): Used for pressing to create the signature crackled edges.
Frosting
- Butter (6 tablespoons, frosting): Creates a creamy and rich frosting base. See How to Soften butter Quickly.
- Powdered sugar (3 cups): Sweetens and thickens the frosting.
- Milk (4 tablespoons): Helps achieve a smooth, spreadable frosting.
- Vanilla extract (½ teaspoon): Adds flavor to the frosting. Swap vanilla for almond, lemon, or coconut extract.
- Pink food coloring (1-2 drops): Gives the frosting its signature look.
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.
FROST. 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. At Swig, these cookies are kept in the freezer until ready to serve. Give it a try!
Kristyn’s Recipe Tips
- Soft Cookies: Do not overbake so the cookies stay soft and tender.
- Signature Look: Press cookies evenly for that classic flat, cracked look.
- Perfectly Frosted: Let cookies cool completely before frosting.
- Smooth Batter: Use room temperature ingredients for smoother mixing.
- Serve the Swig Way: 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!
- Sizing: I rolled my dough balls to be 1½-inch in diameter. Using a cup with a 2½-inch base diameter, I pressed cookies to a ⅜-inch thickness and 3-inch diameter. When cookies were cooked they were 3½-inches wide.
Copycat Swig Cookies Recipe
Equipment
Video
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.
Notes
- Soft Cookies: Do not overbake so the cookies stay soft and tender.
- Signature Look: Press cookies evenly for that classic flat, cracked look.
- Perfectly Frosted: Let cookies cool completely before frosting.
- Smooth Batter: Use room temperature ingredients for smoother mixing.
- Serve the Swig Way: 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!
- Sizing: I rolled my dough balls to be 1½-inch in diameter. Using a cup with a 2½-inch base diameter, I pressed cookies to a ⅜-inch thickness and 3-inch diameter. When cookies were cooked they were 3½-inches wide.
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.
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Recipe adapted from Vintage Revivals.
This recipe was first shared February, 2015.
The cookies have no taste whatsoever. I’ve made much better recipes.
Sorry to hear they weren’t a hit for you. We appreciate you giving the recipe a try and sharing your feedback.
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.