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Swig Copycat Sugar Cookies Recipe » Simple and healthy recipe! ✅

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Do not look any further; This is the best copycat recipe out there for the famous Swig Sugar Cookie! These Swig Sugar Cookies are perfectly smooth and covered in the most lusciously sweet frosting you’ll ever taste. Surely you will not be able to stop at just one!

These cookies are perfection. Well these classic chocolate chip cookies too. Or these oatmeal cookies. Or how about these no-bake cookies?! Okay, okay, I like cookies… Try them all and you’ll be a happy camper!

Sugar cookies are always my favorite, but have you tried a Swig cookie or heard of one? Well, they’re pretty much the best sugar cookies in town and this is a fun soda shop copycat. I drove five hours just to get one and waited in line for 30 minutes just to eat one! And let me tell you, every second was worth it!! It is a soft and delicious cookie with its characteristic rough edge. The best part for me is the icing.

I was so excited to make this recipe and see if it was as good as the Swig cookie that I drove for five hours! That was great. Smooth and delicious just like he remembered, and the icing was great! I couldn’t help it, and now I’m so happy to say that you can have them in the comfort of your own home. There is no guide to catch them!

Ingredients in Swig Sugar Cookies

The best part about these cookies is how easy they are! And I bet you already have all these ingredients in your kitchen. See the recipe card at the bottom of the post for exact measurements.

  • Butter: I used some unsalted butter and let it sit on my counter to soften before mixing!
  • Vegetable oil: This is what will make your cookies beautiful and soft!
  • Sugar: You MUST use sugar in sugar cookies!
  • Powdered sugar: Powdered sugar is ultra sweet and adds a little extra flavor.
  • Waterfall: I used cold water for the cookies.
  • Egg: I love using large eggs every time I cook!
  • Sodium bicarbonate: The baking soda will act as a leavening agent and help the cookies rise and get nice and soft.
  • Cream of tartar: This prevents the sugar from crystallizing.
  • Salt: The salt brings out all the flavors in the sugar cookies.
  • Flour: I used all-purpose flour for these cookies and they turned out great!

Ice formation:

  • Butter: Use non-slate butter that softens at room temperature.
  • Sour cream: This is the secret ingredient in this delicious frosting!
  • Powdered sugar: This adds a sweet flavor and dissolves easily making the frosting smooth and creamy.
  • Salt: A pinch of salt brings out all the delicious flavors in the cookies!
  • Milk: I used one percent milk, but you can use whatever you have on hand.
  • Food coloring: Red or pink food coloring will make these cookies look exactly like Swig’s!

How to make sugar cookies

Trust me when I say these are going to be one of the best sugar cookies you will ever eat! Why else would you have to drive so far to get one? They are incredibly delicious.

  1. Prepare and mix the dry ingredients: Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, tart cream, and salt. Set aside.
  2. Wet cream ingredients: In a large bowl, mix butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add the eggs.
  3. Combine: Slowly add the flour mixture until you obtain a homogeneous mixture. Roll cookie dough into golf ball-sized balls and roll in the reserved ½ cup sugar before placing in a nonstick skillet.
  4. Cookie printing: To give the cookies their characteristic rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press down on the ball to flatten the cookie. You still want the cookie to be thicker, so don’t press it too thin.
  5. BakingBake: Bake for 8-10 minutes or until bottom is lightly browned. The centers must be freshly cooked as they will continue to cook as they cool. Don’t overcook, or your cookies won’t be nice and soft!

to make the icing

  1. Mix and glaze: Beat butter, sour cream and salt. Add the powdered sugar and then add the milk to the desired consistency. Add a drop of red food coloring to create the perfect pink frosting! Spread cooled cookies on top.

Tips for cooking sugar cookies

I love copycat recipes. Having delicious food that I can make from home and taste as delicious as the restaurant (or better!) is the best. Here are a few tips to help make this Swig Sugar Cookie Recipe perfect.

  • Ingredients at room temperature: Before mixing the dough, take the time to set the ingredients so that they soften. Ingredients at room temperature mix so much better and the batter and frosting will come out so smooth and lump-free!
  • Do not open the oven: Many people are tempted to open the oven to check on their cookies. Do not do it! This causes the release of hot air and can cause the cookies to cook unevenly. Use the oven light instead!
  • Do I need to chill the dough? Nope! Not with these cookies. One more reason to make them now!

How to store leftover sugar cookies

Once you’ve frosted your Swig sugar cookies, you can store them in an airtight container on the counter. Just be sure to use a piece of parchment paper in between the layers so the frosting doesn’t stick at all. Cookies will last approximately 3-5 days.

I’ll be honest, I’m one of those people who loves the frosting almost more than the cookie itself! That’s why these Swig Sugar Cookies are so delicious! Try some of my cookie recipes that use frosting. They are all SO good!


  • Preheat oven to 350 degrees. In a medium bowl, combine the flour, baking soda, cream of tartar, and salt. Set aside.

  • In a large bowl, mix butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add the eggs.

  • Slowly add the flour mixture until well blended. Roll dough into golf ball-sized balls and roll in reserved ½ cup sugar before placing in a nonstick skillet.

  • To give the cookies their characteristic rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press down on the ball to flatten the cookie. You still want the cookie to be thicker, so don’t press it too thin.

  • Cook for 8-10 minutes or until bottom is lightly browned. The centers must be freshly cooked as they will continue to cook as they cool. Don’t overcook, or your cookies won’t be nice and soft!

to make the icing

  • Beat butter, sour cream and salt. Add the icing sugar. Add milk to desired consistency. Spread over cooled cookies and store in an airtight container.



Servings: 24

Calories363kcal (18%) Carbohydrates60g (20%) Protein4g (8%) Fat12g (18%) Saturated Fat8g (40%) Polyunsaturated Fat1g Monounsaturated Fat3g Trans Fat0.5gCholesterol45mg (15%) Sodium316mg (13%) Potassium Fiber44mg (1%) Sugar38g (42%) Vitamin A384IU (8%) Vitamin C0.01mg Calcium14mg (1%) Iron1mg (6%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value varies based on brands used, measurement methods, and serving sizes per family.

dish dessert

American kitchen

Keywords cookies, sugar cookie recipes, sugar cookies, sip sugar cookies

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