This Swig sugar cookie recipe is the best copycat version of one of their most popular signature cookies. A no chill, no roll, drop cookie resulting in a chewy sugar cookie topped with a beautiful layer of frosting. Bonus points for being able to eat them straight out of the freezer!
Best frosted cookie
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. So make a double batch!
Since I don’t live near one of their locations, I love to make these copycat Swig cookies at home. This recipe produces soft 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!
How to make swig sugar cookies
- Prep. Preheat the oven and line 2 baking sheets with parchment paper. You will probably be able to fit about 6 cookies per tray which is why you need more than one. You’ll also want to prepare a shallow dish with granulated sugar. Set them aside. Now is also a good time to take the butter out of the fridge to allow it to get to room temperature.
- Combine. In a large bowl or stand mixer with the paddle attachment, combine the butter and both sugars to mix until creamy. Add in the oil, sour cream, eggs, vanilla, and almond extract. Continue to mix for a moment longer.
- Whisk. In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt. Slowly add the dry ingredients into the sugar mixture and combine. Do not overmix, but scrape down the sides as needed making sure to incorporate everything.
- Scoop. Using a cookie scoop, scoop dough and roll into balls. Place them on the prepared baking sheet about 3 inches apart. Then, take a glass cup and dip the bottom 2 inches of it into the sugar. If it’s not sticking, just spray it with a little cooking spray and then dip. Lightly press the dough balls down using the sugar-covered glass bottom, making sure to not press down too hard. We don’t want thin cookies.
- 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.
- Frosting. Once the 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 to enjoy.
Tips and variations
- Soft butter. Having room temperature 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
- Food coloring. Swap out any other food coloring choice depending on the occasion.
- Flavoring. You can sub the almond extract for more vanilla or even lemon extract.
- Freeze without frosting. You can choose to freeze the cookie entirely assembled or you can freeze the cookie portion and add the frosting at a later date.
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.
More cookie recipes to try:
- Soft sugar cookies
- Glazed lemon cookies
- Sugar cookie bars
- Butter cookies
- Cinnamon roll sugar cookies
- 1 cup unsalted butter
- 1 1/4 cups granulated sugar (more for pressing cookies)
- 3/4 cup powdered sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (can sub for vanilla if preferred)
- 5 1/2 cups (745 grams) all-purpose flour
- 3/4 teaspoon fine sea salt (use 1/2 teaspoon if using salted butter)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tarter
Optional: Pinch of salt, heavy cream or milk, red food coloring
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
- Combine the butter and sugars in a large bowl (I use a stand mixer with the paddle attachment) and mix for 1-2 minutes, or until creamy. Then add in the oil, sour cream, eggs, vanilla and almond extract. Mix for an additional minute.
- In a separate bowl, whisk together the flour, baking soda, cream of tarter and salt. Then slowly mix into the sugar mixture. Mix just until combined, do not over mix. Scrape down the sides as needed.
- Scoop the dough with a large cookie scoop (or 3 Tablespoons) and roll into balls. Then place about 1/3 cup granulated sugar into a shallow dish and roll into sugar. Then place onto the baking sheet about 3 inches apart. I usually bake 6 per pan. Take the bottom of the glass cup (about 2-inches on bottom) and then lightly press the dough balls ==down so they are about 1/4" - 1/2" thick.
- Bake for 8-10 minutes. Take them out just when they don't look wet. You do not want the edges or bottom to turn golden or they'll be dry. I like to take them out early and let them sit on the pan for about 5 minutes until they're firm enough to move to a cooling rack. Allow cookies to cool on cooling rack.
- Once the cookies have cooled, begin the frosting. Combine the butter, sour cream and vanilla in a medium bowl. Using a mixer, beat until smooth. Then add in half of the powdered sugar and mix until creamy. Add the remainder of the powdered sugar. Add a Tablespoon or two of heavy cream or milk if it becomes too thick. Taste and add a pinch of salt if needed. Add a couple drops of red food coloring. Then spread the frosting on top of the cookies.
- Swig serves their cookies cold. I prefer to store them in the freezer. Simply place the cookies onto one of the baking sheets and then place into the freezer for about 30-60 minutes. Once hard, you can stack in a covered container and freeze up to 3 months. When ready to eat take them out and let them thaw for about 10-20 minutes at room temperature.