This Swig Sugar Cookie recipe makes soft and delicious cookies with a crinkled edge, topped with fabulous pink frosting. This is one of my favorite sugar cookie recipes that is great for all ages and perfect for any occasion!
Swig sugar cookies originate from the Swig n' Sweets soda shop that started in Utah. They're so buttery and soft, we naturally had to figure out how to make them so we can enjoy this popular cookie at home any time we want! These copycat swig sugar cookies are some of the best cookies I've ever made. From the signature rough edge of each classic swig cookie to their soft centers and creamy frosting on top, there's so much to love.
Sugar cookies are some of my favorite cookies because they can be customized and enjoyed in so many ways. You can decorate this soft sugar cookie any way you want to, so it is a great recipe to hold on to. Get creative and add food coloring to the creamy frosting, along with festive sprinkles, chocolate curls, or orange zest. Make them pink or blue for a baby shower, red and pink for Valentine’s Day, or red and green for the holidays! The list really is endless. You can even add color to the cookie dough and get some fun combinations for the holidays like these Green Grinch Cookies for Christmas!
If you're wanting some more cookie inspiration, try my Oreo Stuffed Chocolate Chip Cookies for a chocolate chip cookie that will blow your mind! These Hello Dolly Magic Cookie Bars are easier to make than you'd think and they're such a crowd-pleaser, and these White Chocolate Macadamia Nut Cookies are a perfect holiday classic.
Wet Ingredients. Butter, Vegetable Oil, Coconut Oil, Almond Extract, Egg, Milk, Whipping Cream
Dry Ingredients. All Purpose flour, Granulated Sugar, Powdered Sugar, Baking Powder, Cream of Tartar, Salt
How to Make Copycat Swig Cookies
First, pre-heat your oven to 350 Degrees F, and make sure your ingredients are all at room temperature before you start mixing them together.
Make the cookie dough by creaming together the softened Butter and Coconut Oil in a large bowl. You can do this easily in the bowl of a stand mixer, or in a medium bowl with a hand mixer. Cream until light and fluffy, then add Vegetable Oil and mix in.
Add in your Granulated Sugar, Milk and Eggs, and cream for a couple of minutes, making sure they're all mixed in evenly.
In a separate bowl, combine the dry ingredients of Powdered Sugar, Baking Soda, Cream of Tartar, Salt and All Purpose Flour. Mix well to make sure there aren't any pockets of flour or sugar.
Next, put the flour mixture into the butter mixture a little bit at a time. You can scrape the sides of the bowl to make sure you're using all of the ingredients. Then add the Milk and stir everything in, until it's fully combined. Your cookie dough will be soft but not sticky.
Now that you have your cookie dough, you need to shape it into cookies on your cookie sheet lined with a sheet of parchment paper. The easiest way to do this is to use a cookie scoop or you can even use an ice cream scoop, in a pinch! I have used a medium size #24 cookie scoop here.
Make dough balls by placing 2 scoops of cookie dough onto the prepared baking sheet, one scoop on top of the other. If you want smaller cookies, you can use a smaller scoop, or just use one scoop rather than 2 I've done here. You won't need to bake the cookies as long if they are smaller.
Next, flatten your cookie dough balls to get that classic sugar cookie texture and look. The best way to do this is to use the bottom of a mason jar or a drinking glass that has been dipped in powdered sugar, and press it into the balls of dough until the cookie is flat. Dipping the glass into powdered sugar will keep it from sticking to the cookie dough!
Once flat, the edges of the cookies will ruffle around the edges with cracks in it, creating the beloved sugar cookie texture and look.
Now you just need to bake and decorate your cookies! Put your freshly pressed cookies into your pre-heated oven for 8-9 minutes. Be careful to not over-bake the cookies, you want to get crisp edges but soft centers.
Once they're out of the oven, allow your cookies to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. The cookies will need to be completely cool before frosting them, otherwise the frosting will melt and it'll be a big mess! You can cool them down a bit quicker by putting them in an airtight container and in the refrigerator.
To make the frosting, cream the Butter and Coconut Oil together until smooth. Next, add your Powdered Sugar and stir thoroughly, the mixture will be thick once it if fully combined.
Then add the Almond Extract and add Whipping Cream a little bit at a time into the mixture until the frosting has the right consistency.
Now to color your frosting! Food coloring is strong, so you only need a couple of drops for a large amount of icing (or cookie dough!) For pink frosting, just add a couple drops of red food coloring. If you want a darker color, just add the food coloring one drop at a time until you get the desired color. With food coloring, a little goes a long way!
Once the cookies have fully cooled, then you can frost them. Use a piping tip on a piping bag, or just spread the frosting on with a knife.
Storage and Freezing
Storage: Store cooled cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
- For smaller cookies use just 1 scoop of cookie dough.
- Use whichever color of frosting is right for the holiday, season, or occasion color scheme for a truly personalised finish!
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time. This way you can make sure to bake the remaining cookies perfectly.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
For more info check out my Cookie Pro Tips Guide for cookie making!
Have you tried this Swig Sugar Cookie recipe?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how cute your creations are! I would also love to read your comments below. Let me know what you thought of these spooky cookies. It really does help!
More Delicious Cookie Recipes
- Rainbow Funfetti Cookies
- Lemon Whippersnaper Cookies by And Affair From The Heart
- Double Chocolate Chip Cookies from Devour Dinner
- Old Fashioned Peanut Butter Cookies
- Maple Walnut Cookies from Savory Moments
- Classic Snickerdoodles
- Linzer Cookies with Raspberry and Almond from The Flavor Bender
Swig Sugar Cookie Recipe
- 1 cup Butter Softened
- ½ cup Vegetable oil
- ¼ cup Coconut Oil
- 1 ¼ cups Granulated Sugar 250g
- 2 tablespoon Milk
- 2 Eggs Large
- ¾ cup Powdered Sugar
- ½ teaspoon Baking Powder
- ½ teaspoon Cream of Tartar
- ¾ teaspoon Salt
- 5 ½ cups All Purpose Flour 630g
- ½ cup Butter Softened
- ½ cup Coconut Oil
- 4 cups Powdered Sugar
- ½ cup Whipping Cream
- 2 teaspoons Almond Extract
- 2 drops Food Coloring red
- Pre-heat oven to 350 Degrees F.
- In a large bowl, or bowl of a stand mixer, cream together softened Butter and Coconut Oil. Add Vegetable Oil. Scrape the sides of the bowl as needed
- Add Granulated Sugar, Milk and Eggs and cream ingredients for a couple of minutes.
- In a separate bowl combine dry ingredients of Powdered Sugar, Baking Soda, Cream of Tartar, Salt and All Purpose Flour. Gradually add a little at a time until fully combined.
- Place 2 scoops of medium size #24 cookie scoop. One on top of the other. Using a mason jar, or the bottom of a glass flatten the cookie dough into a circular cookie shape. The sides will crinkle around the edges, giving it that signature Swig Sugar Cookie look. TIP: Dip the glass in granulated sugar to help prevent sticking.
- Bake at 350 Degrees for 8-9 minutes. Do not over-bake. Cookies are baked when the edges are set and the centers of the cookies are no longer glossy.
- Allow cookies to cool on the cookie sheet for 5 minutes before moving them to a wire cooling rack
- In a mixing bowl combine Butter and Coconut Oil together until smooth
- Add Powdered Sugar and stir. The mixture will be thick.
- Add Almond Extract and drizzle Whipping Cream into the mixture until desired consistency is reached.
- Frosting can be colored pink with just a couple drops of Red Food Coloring.
- Frost the cooled cookies using a piping tip or spread the frosting on with a knife.
- Storage: Store sugar cookies in an airtight container for up to 4 days. They are best enjoyed within 2-3 days.
- Freezing: Chocolate sugar cookies can be frozen for up to 3 months when stored in an airtight container. To do this, store the cookies before adding the frosting. Place parchment paper between each cookie to prevent them from sticking.
- For smaller cookies use just 1 scoop of cookie dough.
- Dip the bottom of the glass in sugar before pressing cookie dough to help prevent sticking.