Swig Cookie Recipe

This Swig cookie recipe is the best copycat version of their signature sugar cookies. A no chill, no roll, drop cookie resulting in a thick chewy cookie topped with a sweet layer of frosting. Bonus points for being able to eat them straight out of the freezer!

Easy Copycat Swig Cookies

This is one of the best cookie recipes of all time. They have a delicious buttery flavor, chewy texture and are finished off with a sweet and creamy sour cream frosting. After just one bite, you will be hooked. Perfectly simple, and utterly delicious!

One of my favorite places to go when I visit Utah is Swig. If you’ve never heard of this gem, it’s a popular sweet shop that sells all kinds of different soda flavors and a line of delicious cookies. One of my favorites is their Swig sugar cookies. They come chilled and taste so good on a hot day with one of their drinks.

That’s right, cold. Eating a cookie this way might seem counterintuitive, but trust me, you have got to try it at least once. Store them in the freezer for up to 3 months and grab a couple as you please to accompany a drink of choice like this blueberry lemonade or frozen strawberry lemonade. I recommend making a double batch of this copycat recipe!

Since I don’t live near one of their soda shop locations, I love to make these copycat Swig cookies at home. This recipe produces soft sugar cookies that have a crispy outer edge and a soft chewy inside. Slathered on top is a layer of frosting, and what really is a very simple cookie, will knock your socks off. Customize the frosting for any holiday or occasion. Have fun with the colors and maybe add some sprinkles!

Swig Cookie Recipe Ingredients

Find the printable recipe with specific measurements below.

• Unsalted butter: Unsalted butter is best for baking, if all you have is salted butter that is okay, just reduce the added salt. Remember to set your butter out to soften to room temperature.
• Granulated sugar: A must for any sugar cookie.
• Powdered sugar: Gives these copycat cookies an even sweeter taste and melt-in-your-mouth texture.
• Vegetable oil: While you can use additional melted butter that is slightly cooled, vegetable oil is what will keep your cookies nice and soft.
• Eggs: I used room temperature large eggs.
• Sour cream: Adds moisture to the cookies.
• Extract: Both vanilla extract and almond extract are used in this cookie recipe, although you can use all vanilla extract if preferred.
• All-purpose flour: Adds structure to the cookies.
• Fine sea salt: Enhances the taste in sugar cookies.
• Baking soda: A leavening agent used for rise.
• Cream of tartar: This is needed to prevent the sugar from crystallizing.
• Frosting: Unsalted butter, sour cream, vanilla extract and powdered sugar. To make pink frosting, you will need a drop of red food dye.

Variations

• Food coloring. Swap out any other food coloring of choice in the frosting depending on the holiday or occasion. Decorate with festive sprinkles as desired.
• Extract. You can sub the almond extract for more vanilla or even lemon extract.
• Chocolate: For a chocolate frosted Swig cookie, add 3/4 cup cocoa powder to the dough.
• Lemon: Add both lemon zest to the dough and top the frosting with a bit of lemon zest, too!
• Coconut: Instead of almond extract, try up to 1.5 teaspoons of coconut extract and then add some to the frosting as well. Top with toasted coconut!
• Christmas Swig cookie: Make these peppermint Swig cookies for a holiday treat!

How to Make Swig Sugar Cookies

1. Cream butter and sugar.  In the bowl of a stand mixer with the paddle attachment, cream your butter and sugars until smooth. Then add in your oil, sour cream, eggs and extracts and continue to mix until combined.
2. Whisk dry ingredients. In a separate bowl, whisk together all your dry ingredients to remove any lumps.
3. Make dough. Slowly add the flour mixture into the sugar mixture and combine. Do not overmix, but scrape down the sides as needed making sure to incorporate everything. Your dough should not be sticky.
4. Scoop, roll and press. Using a large cookie scoop, scoop dough and roll into balls. Roll cookie dough balls in a shallow dish with granulated sugar then place them on a prepared cookie sheet about 3 inches apart. Then, take a glass cup that is about 2-inches on bottom and lightly press the dough balls until they are 1/4 inch to 1/2 inch thick. If it’s not sticking, just spray it with a little cooking spray and then press.
5. Bake. Bake until almost underdone, and no longer looking wet. You don’t want to wait until they’ve turned golden, or your cookies will be dry. Better to take them out just before and leave them on the hot baking sheet for a few minutes extra. Once they are firm, they can be moved to a cooling rack.
6. Frosting. Once the Swig cookies have cooled, make the frosting. Combine the butter, sour cream, and vanilla in a medium bowl. Using a mixer, beat until smooth. Add half of the powdered sugar and mix until creamy. Continue mixing adding the remaining powdered sugar. Taste and add salt if needing. Drop a bit of red food coloring in and mix. Slather it on top of each cookie and enjoy.

Expert Tips

• Soft butter. Having room temperature softened butter is key to this recipe. Just make sure you’re not using melted butter, which may pose a problem.
• Thick icing. If the icing is too thick, add 1-2 Tablespoons of heavy cream or milk
• Use the oven light: Rather than opening the oven door use the oven light to check your Swig cookie recipe. Opening the door releases the hot oven air and can cause cookies to bake unevenly.
• Serve them the authentic way: If you visit Swig you will notice they keep these cookies in the freezer. Once ordered, a cookie is removed from the freezer, frosted with a flat spatula and served to the customer.
• Freeze with frosting. Alternately, you can choose to freeze the cookie entirely assembled which is a nice time saver or if you plan to store them longer and may not have the icing on hand.

Storage

Once cookies are cooled, place them back onto the baking sheet and flash freeze for up to 1 hour. Once hard, you can stack them in a covered airtight container or freezer bag and freeze for up to 3 months.

Leftover frosting can be store in an airtight container in the refrigerator. Before spreading on a cookie, bring it to room temperature first.

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!