Make Swig’s famous sugar cookies from home with this copycat recipe! These Copycat Swig Cookies are THICK and delicious, topped with a creamy frosting.
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! 😉
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! My mom says the sugar cookies are her favorite.
We made our own version at home today, and they turned out just like the real thing! The cookies are super thick, and they’re even better with the pink frosting on top. We used a hint of almond extract in it, and the flavor was perfect.
When we make these close to Valentine’s Day, we like to add some festive sprinkles on top of the pink frosting. They’re the perfect treat to gift to friends and neighbors!
How to Make swig sugar cookies
DOUGH. Begin by creaming together butter, oil, sugars, water and eggs in your mixer. Mix for a few minutes until well combined. In a separate bowl, combine dry ingredients and slowly add to butter mixture. Mix all ingredients until they are well combined. Dough should not be sticky.
ROLL. Roll dough into 1.5 inch balls and place on a greased cookie sheet.
PRESS. To give the cookies their cracked edges, place ¼ cup sugar and a pinch of salt in a separate bowl. Place the bottom of a glass into this mixture and then press it onto your ball of dough. Press cookies until they are a bit wider than the glass bottom diameter.
*Note: The diameter of the bottom of the glass I used was 2.5 inches. I pressed the cookies until they were about 3 inches in diameter.
BAKE. Bake at 350°F for 8 minutes. The cookies end up being about 3.5 inches in diameter after being baked. Let them cool and place them in the fridge.
FROSTING. For the frosting, mix butter, sour cream, powdered sugar, salt, 1 drop food coloring and almond extract. Mix well and add the desired amount of milk you want to get the thickness you want. (I only added a few tablespoons.) Spread frosting on cookies right before serving.
Make ’em Authentic!
At Swig, these cookies are actually kept in the freezer until ready to serve. Then they take one out and frost it for the customer. If you have never had it this way you definitely need to give it a try!
You can spread the frosting with a butter knife or a flat spatula (which is what they do at Swig). Swig cookies are known by their classic plain frosting, but you could pipe something fancy if you want to get creative!
Variations and Storing
You can change up the flavor of these cookies by trying the following:
- Lemon version: Add 1 tbsp of lemon zest to the dough. After frosting the cookies add a bit of lemon zest to the top.
- Chocolate version: Add in ¾ cup of cocoa powder to the dough.
- Coconut Cookie: Use 1.5 tsp of coconut extract instead of almond and add a splash of it to the frosting as well.
You don’t have to STORE Swig cookies in the fridge or freezer, but you can if you like them served cold. They can also be stored at room temperature. Just be sure they are in a ziplock bag or airtight container. They should last for 3 weeks.
These swig cookies are great for FREEZING! Especially because Swig themselves serve them straight from the freezer. Just make the cookies and let them cool. Then place them (unfrosted) on a cookie sheet and freeze for 1 hour. Once frozen, place them in a freezer safe airtight container or ziplock bag and freeze for up to 3 months. When ready to serve pull them out of the freezer and frost them.
Leftover frosting can be stored in an airtight container in the refrigerator. Let it come to room temperature before using.
For more delicious sugar cookie recipes, try:
- Cream Cheese Sugar Cookies
- 3 Ingredient Sugar Cookies
- No Roll Sugar Cookies
- Lemon Sugar Cookies
- Valentine Sugar Cookies
Copycat Swig Cookies Recipe
- 1 cup butter room temperature
- 3/4 cup vegetable oil
- 1 1/4 cup sugar
- 3/4 cup powdered sugar
- 2 tbsp water
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- 5 1/2 cups all-purpose flour
- 6 tbsp butter room temperature
- 1/2 cup sour cream
- 3 cups powdered sugar
- 1/2 tsp salt
- 3-4 tbsp milk
- 1/2 tsp almond extract
- red food coloring
- Begin by creaming together butter, oil, sugars, water and eggs in your mixer. Mix for a few minutes until well combined.
- In a separate bowl, combine dry ingredients and slowly add to butter mixture.
- Mix all ingredients until they are well combined. Dough should not be sticky.
- Roll dough into 1.5 inch balls and place on a greased cookie sheet.
- To give the cookies their cracked edges, place ¼ cup sugar and a pinch of salt in a separate bowl. Place the bottom of a glass into this mixture and then press it onto your ball of dough. The diameter of the bottom of the glass I used was 2.5 inches.
- Press cookies until they are a bit wider than the glass bottom diameter (my cookies were about 3 inches in diameter) and cook at 350°F for 8 minutes. Cookies end up being about 3.5 inches in diameter after being baked.
- Let cool and place in fridge.
- For the frosting mix butter, sour cream, powdered sugar, salt, 1 drop food coloring and almond extract. Mix well and add the desired amount of milk you want to get it the thickness you want. I only added a few tablespoons.
- Spread frosting on cookies right before serving.
- I rolled my dough balls to be 1.5″ diameter.
- Using a cup with a 2.5″ base diameter, I pressed cookies to a 3/8″ thickness and 3″ diameter.
- When cookies were cooked they were 3.5″ wide.
Recipe adapted from Vintage Revivals.
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.
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
Perfect – sweetness is balanced between the cookie and the icing. Dough is easy to work with and cook times were perfect. Thank you!
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.
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