If you know, you know!! Swig is a soda shop known for their amazing mixed soft drinks, as well as their cookies, and for me, there is nothing better than their pink frosting sugar cookies! I’ve tried many different varieties on the internet, and hands down, this Swig sugar cookie recipe is the absolute best!
Each one of these personal favorite cookies is tender and moist, with a hint of almond extract and topped with an amazing sour cream frosting. This popular cookie is also best known for its trademark cracked and rough edge. And I’ve included some tips to getting it right!
There are a lot of copycat Swig sugar cookies kicking around at your local cookie shop, but this one is the best copycat recipe out of the many I have tried. And the cookie gets even better if you let it sit in the fridge overnight to get that amazing density.
These cookies are such a hit that my 12 year old daughter used them for her cookie home-based cookie business she ran when we lived in Minnesota. They were her most requested cookie out of her whole menu. She would customize them with different colors and festive sprinkles.
What is Swig?
Swig got its start in 2010 in Saint George, Utah. Owner and Founder Nicole Tanner was brainstorming with her husband one night about possible business ideas. He suggested a drive-by drink shop, something they both agreed could be successful. They opened their first location in April of 2010.
They now have over 30 different locations and are especially known for their Dirty Diet Coke and cookie recipes. Swig is the real deal. Think of these restaurants as a form of vintage revivals of the classic soda shop so head on over today and don’t wait for a special occasion!
Swig Sugar Cookie Recipe FAQs
Can I substitute vanilla extract for the almond extract?
Absolutely you can but I do suggest trying the recipe as written at least once 🙂 Truly, they are some of the best cookies I’ve made in many years of blogging! The almond is very subtle, and in fact, I would prefer even more almond in the cookie dough.
If you do use vanilla, you might want to add just another small pinch of salt to the recipe.
How do I form the jagged edge on the cookie?
That signature rough edge on the cookie might not add anything to the flavor, but it important to the authenticity of this amazing soft sugar cookie so let’s get it right! First step, toss out the cookie cutters 🙂
- Use a #24 cookie scoop to make the ball of dough onto an un-greased cookie sheet
- Let the cookie dough balls sit out for 10 minutes to let dry slightly on the surface
- Use a bottom of a glass or cup that is about 2 inches wide
- Dip the bottom of the glass into granulated sugar
- Gently press into the center of each ball of dough with the drinking glass, slightly moving your hand in a circular motion as you push down. Don’t press down too far!
Why does the recipe use both butter and vegetable oil?
The use of both types of fats helps create the proper texture of the cookie. The butter helps gives it both flavor and a good chew, while the oil keeps it moist and tender. The baking soda gives the cookie a great rise and because the cookie is high in fat, no need for parchment paper or cooking spray on the baking sheet.
My cookie turned out tough. What happened?
Most likely, you mixed them too long. After adding the dry ingredients, mix just long enough with the paddle attachment for it all to come together. It should look crumbly. If you are mixing by hand, be sure to use a large bowl to aid in quick but effective mix.
Another problem might be adding too much flour. Be sure you are either weighing the flour or using a spoon to fluff the flour and gently scoop it into the measuring cup.
Can I freeze Swig sugar cookies?
Yes, you can but you need to freeze them in a single layer on a cookie sheet in your freezer. Then once they are completely frozen, store them in an airtight container with parchment paper between each layer of cookies. To serve, lay them out in a single layer until they come to room temperature.
Why do the cookies need to sit on the baking sheet?
These best sugar cookies are very delicate until the cool, so to prevent them from breaking, give them 8-10 minutes on the cookie sheet before removing to a cooling rack. They actually come out of the oven a tiny bit under-baked. This time helps them finish up baking to perfection without over-baking and drying out.
Can I skip putting the finished cookies in the refrigerator?
Yes, the cookies are amazing straight from the oven…and honestly, that is how we mainly eat them around here because we can’t wait. However, Swig does serve their amazing cookie recipe cold because it helps make them more chewy and dense. Try both and see which you prefer! It certainly isn’t required.
Swig Sugar Cookies Recipe Video
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1 cup salted butter, room temperature
3/4 canola oil
1 1/4 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons water
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
5 1/2 cups all-purpose flour
scant 1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
4 tablespoons salted butter, room temperature
6 tablespoons sour cream
1/2 vanilla extract
4 1/2 cups powdered sugar
2 tablespoon milk
- Preheat oven to 350 degrees. Use paddle attachment and cream together the butter, oil, sugar, powdered sugar, water, eggs, vanilla, and almond until smooth and creamy.
- Turn off mixer. Add the flour, salt, baking soda, and cream of tartar. Turn the mixer on low, allowing it to just come together. Do not overmix. Just bring it all together and turn it off. It will be a bit crumbly looking.
- Use medium cookie scoop (#24 size), leveled out, and place 8 cookies on an ungreased cookie sheet. Let them sit for 10 minutes so a bit of a crust forms then use a small cup dipped in sugar to press down in the center.
- Bake for 8 minutes on the top rack of the top oven, then 4 minutes on the bottom rack, flipping the pan around 180 degrees.
- Remove from oven and let sit on the pan for 7-8 minutes before moving to the counter to cool.
- Beat together the butter, sour cream, vanilla, powdered sugar, and milk until smooth. Add food coloring and mix. Adjust milk or powdered sugar if it is too thin or too thick. Use 1 ½ tablespoon scoop of frosting per cookie. Let the frosting set before packaging.
For the most authentic Swig cookie, refrigerate the finished cookies overnight for the more dense cookie that you get from the store.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 374
- Sugar: 35 g
- Sodium: 41 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: frosted sugar cookie recipes, swig sugar cookie recipe
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