Copycat Swig Cookies

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! 😉

Swig Cookies with pink frosting on a wire rack

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!

Swig sugar cookies on a baking sheet before being frosted

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° 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!

Swig cookie recipe with pink and red Valentine's sprinkles

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.

Swig sugar cookies with pink frosting on a wire rack
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Copycat Swig Cookies Recipe

5 from 6 votes
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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 36
Calories 257 kcal
Author Lil’ Luna

Ingredients

Cookie

  • 1 cup butter room temperature
  • ¾ cup vegetable oil
  • 1 ¼ cup sugar
  • ¾ cup powdered sugar
  • 2 tbsp water
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • 1 tsp salt
  • 5 ½ cups flour

Frosting

  • 6 tbsp butter room temperature
  • ½ cup sour cream
  • 3 cups powdered sugar
  • ½ tsp salt
  • 3-4 tbsp milk
  • ½ tsp almond extract
  • red food coloring

Instructions
 

  • 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 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.
  • ENJOY!

Notes

  • I rolled my dough balls to be 1.5″ diameter.
  • Using a cup with a 2.5″ base diameter, I pressed cookies to a ⅜″ thickness and 3″ diameter.
  • When cookies were cooked they were 3.5″ wide.

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Recipe adapted from Vintage Revivals.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Super delish Kristyn and Lily! And cute too! I’m printing this out to add to my new recipe binders as we speak. 🙂

  2. Hi Lily – you look so pretty. I love your cookies and especially my favorite color “pink”. I’ll have to make them some day soon. Thanks Lily and have fun today.

  3. Hey Lily I have been to Swigs before there is one by my house I have had the shaved ice chocolate chip cookies and I have tried the sugar cookies with pink frosting Happy Valentines Day Lily

    1. I haven’t baked these in higher altitude, but usually that means to cook it longer. Sorry I can’t give you more info:( I haven’t had much experience with cooking in high altitude.

  4. Looks like way too much flour and powdered sugar for the amt. of dry ingredients….not sure I want to risk it. Then all of that only making 3 dz cookies? Looks like a normal cookie recipe except for the amts. of flour and powdered sugar. Has anybody had a problem with that?

  5. 5 stars
    I’ve tried a couple of swig copycat recipes and this has by far been the closest! the cookie was perfect. I did add an extra 1-1.5 cups of powdered sugar to the frosting because it was too liquidy for my tastes. My kids aren’t a big fan of almond flavoring so I used vanilla instead. DELicious!

    1. Wow, that’s a lot! They should be good up to a few months in the freezer 🙂 Good luck!