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Swig Cookies
Copycat Swig Cookies are buttery, thick, slightly crisp on the outside, chewy on the inside, and topped with a unique tangy frosting made with sour cream.
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Swig cookies are rich, buttery, thick, and topped with a deliciously creamy frosting. These tasty cookies are somewhere between a soft sugar cookie and a shortbread. Whether you’re already a fan of the famous Swig cookies, or you’ve never heard of them before, get ready to adore these tasty copycat cookies.
If you’re looking for crowd-pleasing classic cookie recipes you’ll want to make Chewy Sugar Cookies, Neiman Marcus Cookies, and Chocolate Chip Shortbread Cookies.
Swig Cookies Ingredients
You will need:
COOKIE
- 5 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 cup unsalted butter softened
- 1 cup butter-flavored shortening
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 tsp almond extract
- ¼ cup granulated sugar set aside in a shallow dish
FROSTING
- ½ cup unsalted butter softened
- ½ cup sour cream
- 4 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- red food coloring
Substitutions and Additions
CREAM OF TARTAR: You can use lemon juice to replace the cream of tartar. For best results, use an equal amount of lemon juice for the cream of tartar the recipe calls for.
HEAVY CREAM: Combining milk and butter can be used as a heavy cream substitute. Mix ¼ cup of melted butter and ¾ cup of milk together to make 1 cup of heavy cream.
How to Make Swig Cookies
STEP ONE: Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
STEP TWO: In a medium-sized mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
STEP THREE: Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter-flavored shortening for 1 ½ minutes.
PRO TIP: Don’t melt the butter! It needs to be softened, but melted butter will ruin your cookies.
STEP FOUR: Add sugar and continue mixing on medium-high speed for 1 minute.
STEP FIVE: Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
STEP SIX: Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
STEP SEVEN: Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
STEP EIGHT: Using a 1 ½ tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
PRO TIP: Make sure to not press the cookies too thin. Aim for about ¼ of an inch thick. If your cookies are too thin they’ll end up crispy instead of soft. Nobody wants that!
STEP NINE: Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 ½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
STEP TEN: Press down in the center of the dough ball until it is about ¼ inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
STEP ELEVEN: Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
STEP TWELVE: In a medium-sized mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
STEP THIRTEEN: Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
STEP FOURTEEN: Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
STEP FIFTEEN: Ice the cookies right before serving.
How to Serve Swig Cookies
If you live outside of Utah or Arizona you may never have heard of Swig Cookies. The original Swig Cookies are cold, rough-edged sugar cookies topped with a sweet creamy pink frosting. These popular cookies are sold at Swig Soda Run shops and are most frequently enjoyed as a side to a soda or limeade. This might become your new go-to recipe since they’re quick and easy, don’t require any rolling or cutting out, and can be iced, or decorated in anyway you wish for many special occasions
Storage
IN THE FRIDGE: Store in an airtight container wrapped in parchment paper. They’ll be best for up to 7 days. These need to be refrigerated since there’s milk in the frosting.
IN THE FREEZER: Store in an airtight container wrapped in parchment paper so they don’t stick together. They’ll be best in the freezer for 2 to 4 weeks.
Swig Cookies are thick, slightly crisp on the outside, chewy on the inside, and topped with a unique tangy frosting made with sour cream. They are easy to make and come out of the oven warm, soft, and buttery. A knockoff from the popular soda shop, this copycat Swig cookie recipe is sure to make a delicious treat that everyone in the family will love.
FREQUENTLY ASKED QUESTIONS
Where did swig cookies come from?
These popular cookies originate in Utah, at Swig Soda Shops which are located all over the state. Their signature cookie is a cold, rough-edge, sugar cookie topped with creamy sweet pink frosting. There are also some Swig Soda Shop locations in Arizona.
What if I don’t have any cream of tarter?
If you don’t have any cream of tarter you can use an equal amount of lemon juice.
Can I freeze these swig cookies?
Copycat Swig cookies can be kept in the freezer for 2 to 4 weeks. Wrap them in parchment paper so they don’t stick together and store them in an airtight container.
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Swig Cookies
Copycat Swig Cookies are buttery, thick, slightly crisp on the outside, chewy on the inside, and topped with a unique tangy frosting made with sour cream.
Ingredients
COOKIE
- 5 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 cup unsalted butter softened
- 1 cup butter-flavored shortening
- 1¼ cups granulated sugar
- 2 eggs
- 1 tsp almond extract
- ¼ cup granulated sugar set aside in a shallow dish
FROSTING
- ½ cup unsalted butter softened
- ½ cup sour cream
- 4 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- red food coloring
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a medium-sized mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
- Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter-flavored shortening for 1½ minutes.
- Add sugar and continue mixing on medium-high speed for 1 minute.
- Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
- Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
- Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
- Using a 1½ tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
- Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
- Press down in the center of the dough ball until it is about ¼ inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
- Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
- In a medium-sized mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
- Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
- Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
- Ice the cookies right before serving.
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