Swig Sugar Cookies Recipe (with 4 variations)

Swig Cookies are all the rage in Utah and now you can make them at home! Cold, rich, buttery cookies topped with flavored, creamy frostings.

Swig Cookies

These popular cookies originated in Utah at Swig Soda Run shops. Their signature cookie is a cold, rough-edged, sugar cookie topped with a glorious sweet pink frosting. Once I tasted this cookie, I was hooked and knew I needed to figure out how to recreate them in my own kitchen. They’re thick, slightly crisp on the outside, chewy on the inside and of course, topped with creamy frosting. And with all the variations with this recipe, the possibilities are endless! Mix and match cookie and frosting combinations to make your own delicious treats.

Tips for Signature Swig Cookies

• Keep the sugar cookies in the freezer after you bake them. When you are ready to eat a cookie, remove it from the freezer and frost it. This is what they do at Swig. The cookie is best when served ice cold instead of room temperature. If you’ve never tried eating cookies this way, pop a few in the freezer and try it. I tell you, I am a fan!
• Create the rough edge of the cookie by dipping the bottom of a glass into sugar, then press it onto the cookie dough ball.
• Stay up to date on the latest creations from Swig at swig.com.
• If you would like to try a Swig drink to go along with these Swig Cookies, you have got to try our homemade version of Swig’s Raspberry Dream Soda, here!
• Go to the recipe card for the Swig Sugar Cookie recipe. The following are more delicious variations.

Swig Peanut Butter Cookies

For the Cookie Dough:

• ¾ c. butter, softened
• 1 c. peanut butter
• 1 ¼ c. sugar
• ¾ c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 3-4 c. flour
• ½ tsp. baking soda
• ½ tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies

For the Frosting:

• ½ c. butter, softened
• ½ c. peanut butter
• ¼ c. sour cream
• ½ tsp. vanilla
• dash salt
• 2 ½ – 3 c. powdered sugar

Directions:

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
• For the Frosting: Cream together butter, peanut butter, sour cream, vanilla and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Swig Coconut Cookies

For the Cookie Dough:

• 1 c. butter, softened
• ¾ c. vegetable oil
• 1 ¼ c. sugar
• ¾ c. powdered sugar
• 2 Tbsp. water
• 1 ½ tsp. coconut extract
• 2 eggs
• 5 ½ c. flour
• ½ tsp. baking soda
• ½ tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies

For the Frosting:

• ½ c. butter, softened
• ¾ c. sour cream
• 1 tsp. coconut extract
• dash of salt
• 1 ½ – 2 lbs. powdered sugar
• toasted coconut (for topping)

Directions:

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

• Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve!

Swig Chocolate Cookies

For the Cookie Dough:

• 1 c. butter, softened
• ¾ c. vegetable oil
• 1 ¾ c. sugar
• ¾ c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 4 c. flour
• ¾ c. cocoa powder
• ½ tsp. baking soda
• ½ tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies

Directions:

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

• For the frosting we used the recipe here

Swig Lemon Cookies

For the Cookie Dough:

• 1 c. butter, softened
• ¾ c. vegetable oil
• 1 ¼ c. sugar
• ¾ c. powdered sugar
• 2 Tbsp. water
• 1 tsp. lemon juice
• 1 Tbsp. fresh lemon zest
• 2 eggs
• 5 ½ cup flour
• ½ tsp. baking soda
• ½ tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies

For the Frosting:

• ¼ c. butter, softened
• 1 (8z. pkg) cream cheese
• 2 Tbsp. lemon juice
• 2 tsp. lemon zest
• 1 tsp. vanilla extract
• 1 ½ – 2 lbs. powdered sugar

Directions:

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

• Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

How to Make Swig Sugar Cookies

Original Swig Sugar Cookies

5 from 5 votes

Swig Cookies are all the rage in Utah and now you can make them at home! Cold, rich, buttery cookies topped with flavored, creamy frostings.

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Dessert

Cuisine American

Servings 24

Ingredients

1x2x3x

• ▢ 1 cup butter softened
• ▢ 3/4 cup vegetable oil
• ▢ 1 1/4 cups sugar
• ▢ 3/4 cup powdered sugar
• ▢ 2 tablespoons water
• ▢ 2 eggs
• ▢ 5 1/2 cups flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon cream of tartar
• ▢ 1 teaspoon salt
• ▢ *extra sugar for pressing cookies

For the Frosting:

• ▢ 1/2 cup butter softened
• ▢ 3/4 cup sour cream
• ▢ dash of salt
• ▢ 1 ½ – 2 pounds powdered sugar
• ▢ 1-2 tablespoons milk or as needed, to taste
• ▢ red food coloring

Instructions

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

• Cream together butter, sour cream, and salt. 
• Slowly add powdered sugar and mix until desired consistency (you may not need it all). 
• Add milk to thin if needed. 
• Mix in food coloring to desired hue. 
• Spread over cooled cookies and serve!

Video

Nutrition Information

Calories: 599kcalCarbohydrates: 103gProtein: 4gFat: 20gSaturated Fat: 14gCholesterol: 48mgSodium: 234mgPotassium: 58mgFiber: 1gSugar: 79gVitamin A: 420IUVitamin C: 0.1mgCalcium: 19mgIron: 1.5mg

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