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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.
I have never visited a Swig soda shop (we don’t have them here in the Midwest) but I came across this recipe and decided to try it. I’m always looking for a good frosted sugar cookie recipe as they are my son’s favorite. Most recipes I have tried fall short, but this one is the best I’ve ever made. I keep the baked cookies in the freezer and the frosting in the refrigerator and frost as we go, so to speak. Thank you for sharing this recipe– it’s a total winner!
Oh I’m so glad you enjoyed the recipe! Yay!! That’s also a great idea to frost as you go!
How long do they stay fresh in the fridge?
I’d say for a few days. My favorite is to freeze them though. Then when you’re ready to eat, set them out on the counter for just a little to thaw and they taste as fresh as the day you baked them! They’ll last in the freezer for about 3 months.
I can’t compare these to an actual swig cookie because I haven’t had theirs, but I thought this recipe was pretty good.
I tried this sugar cookie at Swig when I was driving through Utah to Arizona last year. It was pretty good! And I have to say this recipe turned out exactly! It’s a great copycat and such yummy sugar cookie flavor. The only thing I did in addition was to serve it “almost-frozen” because when we ordered through the drive through, that’s how COLD they were! Sounds odd to say… but it was so refreshing to have a delicious COLD cookie in the middle of a hot summer day!
That’s awesome! Yes, they do keep their cookies very cold and they are a fun “refreshing” treat! So glad you enjoyed the recipe!
Some of the best cookies on the planet!! So happy to be able to make them from the comfort of my home! And, they taste even better!
Thank you!! Couldn’t agree more. 🙂
These are my all time favorite cookie! I love the light and flakiness! The are perfect for a shower or any party. We love to make them to share with our neighbors too.
I love that it just doesn’t look appetizing but it also taste really delicious! Thank you so much for sharing this cookies recipe! plus, it’s really easy to make! Good Job~
You’re welcome!! So glad to hear that you enjoyed the cookies!
Yay! I can save money & gas from going to Swig all the time now! These are delicious & taste even better, right out of the oven. The house smells amazing!
Love these sugar cookies. So buttery and yummy.
I keep this tab always open in my safari because I finally found a really good copycat swig recipe!
How long can you freeze them? I need to make 800 FOr a weddong.
Wow, that’s a lot! They should be good up to a few months in the freezer 🙂 Good luck!
How many cookies does this make?
Makes close to 3 dozen. Just depends on how big you make them.
So amazing!!!❤️
Thank you so much!!
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!
Perfect!! Thank you for sharing that 🙂
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?
I haven’t..it was the perfect amount 🙂
What changes to the cookie recipe do you suggest for high altitude?
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.
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
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.
Super delish Kristyn and Lily! And cute too! I’m printing this out to add to my new recipe binders as we speak. 🙂
Thanks for the recipe Lily! Can’t wait to try these! Happy Valentine’s Day!