Swig Sugar Cookies
These Swig Sugar Cookies are a copycat version of the drink store cookie. Known for their crimped edge and pink frosting.
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SWIG SUGAR COOKIES
My friend Suzana brought these cookies to Bunko and I think I ate about 5 of them. Supposedly these are a knockoff from a little bakery called Swig in Utah.
I’ve never been there and can’t tell you if they taste similar, but I can vouch that this recipe is really good and completely unique.
They have a somewhat crispy outside with a soft interior and are topped with a sour cream frosting. I even caught my husband sneaking one for breakfast and he’s a really disciplined, healthy eater.
There’s no extensive rolling or cutting out. These are pretty straightforward and totally worth making. Today.
Start by rolling your dough into equal sized balls. 
Pour some sugar on a plate and dip the bottom of a glass in it to make a layer of sugar. I noticed that depending on the glass sometimes it sticks and sometimes it doesn’t. If your sugar isn’t sticking you can spray it with cooking spray and then dip it.
Take the sugar dipped glass and press it into the ball of dough to give it that cracked edge.
OTHER COOKIES RECIPE
- Chewy Sugar Cookies
- Soft Chocolate Chip Cookie
- Monster Cookies
- Peanut Butter Cup Cookies
- No-Bake Cookies
- Soft and Fluffy Sugar Cookies
- Almond Cookies
- Chocolate Crinkle Cookies
- S’mores Cookies
- Snickerdoodle Cookies
Swig Sugar Cookies
Ingredients
- 1 cup salted butter, softened
- 3/4 cup vegetable oil
- 1 1/4 cups sugar
- 3/4 cup powdered sugar
- 2 eggs
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 5 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon salt
Sour Cream Frosting
- 1/2 cup unsalted butter, softened
- 1/4 cup sour cream
- 4 cups powdered sugar
- 1/2 teaspoon almond extract
- milk for thinning
Instructions
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, oil, sugars, eggs, sour cream, and vanilla. Mix in the flour, baking soda, cream of tarter, and salt.
- Roll a golf ball sized ball of dough and place it on your cookie sheet
- Place 1/4 cup of granulated sugar in a bowl. Spray the bottom of a glass with cooking spray. Stick the bottom of a glass in the sugar and press down the cookie to about 1/2 inch thick so the dough spills out the side and creates a lip.
- Bake for 7-8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
- For the frosting: cream together the butter, sour cream, and almond extract. Slowly add the powdered sugar. Add milk to your desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
- Frost the cooled cookies.
Approximately how many cookies will this recipe make?
About 2 1/2 dozen!
OH my goodness! I am totally breaking my diet to make these! Thanks!
Do you know about how many this batch makes?
It makes about 2 1/2 dozen.
Really like these cookies, just made up a batch for a friend. I’m with you, nixed the salt in the frosting. I honestly cannot even imagine what it would taste like that way, nor do I want to. I frost and refrigerate and enjoy way too much! Husband says they need sprinkles, I think they’re perfect as is. Great site, girl.
Thanks Erin!
Swig cookies are the best so thank you for sharing how it’s done!!
I’d like to invite you to visit my blog – I am hosting a giveaway to celebrate my 50th post!! Taunya Butler at daisiesgirl.com
Can you freeze these cookies with the frosting already on them?
I personally wouldn’t but you probably could.
So I tried freezing them already frosted. They turned out great. I just set them out and let them come to room temperature when we wanted to eat them. No problems.
So, your pictures are fabulous. They drew me in. I swore I would never try another sugar cookie recipe again. I read your story. I clicked the link. Vintage Revivals site is so great. The ingredients convinced me to make the recipe. You can read the rest of the story over on my blog because EVERYBODY needs to know about these cookies! Thanks for the post and the inspiration – http://www.ibakeit.wordpress.com
Thanks Rachel!
If I want to make these cookies, but don’t have cream of tartar, do you think they would still taste good?
Jenn,
The baking soda is a leavener and it’s activated by the cream of tartar which acts as an acidity without adding liquid. Clear as mud? I’m not sure what would happen without it. They might be flat.
Using one of your pictures and linking back to this page tomorrow on my blog! I took these cookies to a party this weekend and received many compliments! 😀
Great news!
I am getting ready to mix these up, but wanted to know if you can frost them all at one time and then do you need to refrigerate them because of the sour cream? Or can they be put on a cookie tray and left out at a party? I was thinking of using them for favors in a treat bag would they be safe to eat then?
I’m not an expert on this but I left mine out. I’ve heard that the sugar preserves the dairy and does not need to be refrigerated.
Ummm…..Swig is amazing, and I visit swig before I even go visit family when I go to St G 😉 Thx for the recipe!!
We don’t have a Swig here but I wanted to try these and I’m so glad I did! They are amazing! I took some to work and even our clients were in the back sneaking some!
The original recipe calls for chilling the cookies and icing immediately before eating. Did you do this, or can I go ahead and frost them in advance?
@Kathy,
I’m sure that’s the authentic way but I frosted them in advance too and they tasted awesome…
Yay! That’s what I wanted to hear. 🙂 Thank you!
I’m excited to try them as Sugar Cookies have always been at the top of my Favorite Cookie List. Thanks for sharing this recipe.
I’m baking Valentine’s cookies with 4 and 5 year olds this week. This looks like the perfect, simple, tasty recipe!! Thanks!! x
The texture of these cookies looks amazing! I love the idea of a sugar cookie you can just roll into a ball 🙂 Thanks for sharing.
What in heaven’s name is a dirty diet coke?!
These cookies look phenomenal! My husband is always on the lookout for the perfect sugar cookie and I think this might just be the one!
Dirty diet coke is diet coke with lime juice and coconut syrup! Sooooo good! I use Torani Sugar Free coconut syrup (world market for $8 a bottle, which is at least $2 cheaper than other brands) and real fresh squeezed lime juice. Delish!
These look absolutely delicious! I’m always making sugar cookies for celebrations and events and always looking for ways to make them different, definately going to try these. Love that you put photos of the entire process!:)
I’m a keen baker too , would love if you could check out my recipes??
cacenni_cara.blogspot.co.uk thank you if you do! :Dx
I would love to check it out!
They look really delicious
These cookies look great! Yum!
These cookies look very cute! I would like them for my tea time.
Christy, these are so pretty! Can’t wait to try them.
Swig is amazing! They also invented a little Uthan phenomenon called a Dirty Diet Coke. I will definitely be making these.
Oh you know it. I was introduced to a dirty diet coke last summer. Heaven!
I started hoarding coconut syrup like a demented squirrel after my last trip home due to discovering that particular beverage!
Shannon,
HAHAHA. Oh my gosh. You are killing me!