These Swig Cookies are all the rage in Utah and now you can make them at home. A cold, rich, buttery cookie is topped with a flavored, creamy frosting.
These Swig Cookies are so stinkin’ good and I find myself craving them on a regular basis. Now, whether you live by a Swig or not, you can have these Swig Cookies anytime – and for a fraction of the price! Our sister, Elise, was doing a fundraiser here in Idaho and made these Swig Cookies in a bunch of different varieties, mixing and matching cookie recipes and frosting recipes. Needless to say, the Swig sugar cookies were the first cookies at the fundraiser to go by a landslide. They are so thick and soft and the frosting is TO DIE FOR. I personally like eating the cookies cold. At Swig, they keep them in the freezer until someone orders them and then they pull it out and frost it. It is soooooo tasty!
The coconut variety is actually from Soda Run (a place similar to Swig) and it was probably one of my very favorites. My sister had us all try the different kinds of Swig Cookies and all of us had a different favorite, so it is safe to say, they are ALL delicious. My personal favorite was the chocolate cookie with the coconut frosting. My husband loved the chocolate with the peanut butter frosting. You get the idea. Mix and match and see what Swig Cookie combo is your favorite!
MY LATEST RECIPES
The original Swig Sugar Cookies and lemon recipes are adapted from our friend, Alyssa at The Recipe Critic and the other variations were created by our sister, Elise. 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! Comment below to tell us what your favorite Swig Cookies variation is and what you like to get at Swig? (Find all the recipe variations underneath the original recipe).
Original Swig Cookies
- 1 c. butter softened
- 3/4 c. vegetable oil
- 1 1/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 2 eggs
- 5 1/2 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- *extra sugar for pressing cookies
- 1/2 c. butter softened
- 3/4 c. sour cream
- dash of salt
- 1 1/2 - 2 lbs. powdered sugar
- 1-2 Tbsp. milk or as needed, to taste
- red food coloring
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Preheat oven to 350-degrees.
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In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
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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.
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Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
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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.
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Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
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Cream together butter, sour cream, and salt.
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Slowly add powdered sugar and mix until desired consistency (you may not need it all).
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Add milk to thin if needed.
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Mix in food coloring to desired hue.
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Spread over cooled cookies and serve!
SWIG SODA RUN PEANUT BUTTER COOKIES
For the Cookie Dough:
- 3/4 c. butter, softened
- 1 c. peanut butter
- 1 1/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 2 eggs
- 3-4 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- *extra sugar for pressing cookies
For the Frosting:
- 1/2 c. butter, softened
- 1/2 c. peanut butter
- 1/4 c. sour cream
- 1/2 tsp. vanilla
- dash salt
- 2 1/2 – 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 SODA RUN COCONUT COOKIES
For the Cookie Dough:
- 1 c. butter, softened
- 3/4 c. vegetable oil
- 1 1/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 1 1/2 tsp. coconut extract
- 2 eggs
- 5 1/2 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- *extra sugar for pressing cookies
- 1/2 c. butter, softened
- 3/4 c. sour cream
- 1 tsp. coconut extract
- dash of salt
- 1 1/2 – 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.
- 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 SODA RUN CHOCOLATE COOKIES
- 1 c. butter, softened
- 3/4 c. vegetable oil
- 1 3/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 2 eggs
- 4 c. flour
- 3/4 c. cocoa powder
- 1/2 tsp. baking soda
- 1/2 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 we used the recipe here
SWIG SODA RUN LEMON COOKIES
For the Cookie Dough:
- 1 c. butter, softened
- 3/4 c. vegetable oil
- 1 1/4 c. sugar
- 3/4 c. powdered sugar
- 2 Tbsp. water
- 1 tsp. lemon juice
- 1 Tbsp. fresh lemon zest
- 2 eggs
- 5 1/2 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- *extra sugar for pressing cookies
- 1/4 c. butter, softened
- 1 (8z. pkg) cream cheese
- 2 Tbsp. lemon juice
- 2 tsp. lemon zest
- 1 tsp. vanilla extract
- 1 1/2 – 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.
- 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!
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[email protected] says
WOW!!!! I want to try all of them!
Sharon says
These looks really tasty. Do you happen to know many cookies each makes? Thanks.
Erica says
appx. 24 cookies
Carla Pettit says
I made a half recipe last night and it made 15 huge cookies. I didn’t put the extra icing on them and they were still delicious and so soft and melt in your mouth!!! Love this recipe!
Jj says
Living in Alabama I have no idea what SWIG cookies are but the recipe is too tempting, will definitely give them a try.
Echo says
They are the best cookies ever! SWIG, Slurp, and Sodalicious are all the rage in Utah right now. They are drive-ins that serve different kinds of sodas with mix-ins like coconut and vanilla cream, pureed raspberries or mango, and flavor shots. They also serve these amazing cookies.
Heidi says
Don’t feel bad. I live in Utah and have no idea what SWIG cookies are. I guess I’m just out of the loop.
Eileen says
How do you store these with the sticky frosting? Wondering how they displayed them at the bake sale as you can’t stack them. It’s the logistics that drive me nuts!
Echo says
You can store these cookies in a covered container in the refrigerator. The frosting hardens just enough not to stick. Place the cookies on a single layer sheet and after the frosting gets cold, you can layer the cookies in a large plastic container with a lid with wax or parchment paper in between the layers. You could place them on a large cookie sheet or tray at the bake sale for display and then replace the cookies as they sell from your plastic container. I would keep the container in a cooler if it’s hot outside to keep the frosting from softening. Hope this helps!
Eileen says
Echo, that helps so much, thanks.
Mjfluke says
i live in Utah, but I’ve only tried the sugar cookies a couple times- they are tasty. I made a variation by using coconut oil in place of the vegetable oil. It was delicious! Just a thought…
Echo says
Thank you for the tip! I love the flavor of coconut oil – and it’s a healthier choice.
Debbie Perkins says
We do my grandmother’s sugar cookies like this. Roll it into a ball, roll it in sugar and press it out with a cup dipped in sugar. Do the glaze. They are like crack, or so I’ve been told. Gonna have to try your recipe. My mouth is watering already. Thanks!
Bonnie says
I make the regular recipe all the time. I have wanted to try adding lemon. So I am excited to try that one. I also want to try almond flavoring too.
Echo says
There are all kinds of possibilities… and they are all delicious!
Lorie says
I have been making this same recipe for the sugar cookies for two years. I love almond, so in place of one of the tablespoons of water in the dough I add almond extract. I also add some in my frosting. Everyone says they’re so much better with the almond! This is a wonderful recipe! I can’t wait to try the other variations. Thanks!
Favorite Family Recipes says
What a great idea to use almond extract! Yum! We will definitely have to try it that way next time. Thanks for the suggestion!
Rebecca says
Hello,
I tried this recipe today. The batter was not “doughy” at all. It was really soft and sticky. I scooped the flour with a spoon and leveled the cup measure. Did you measure another way?
Erica says
How did they turn out? Feel free to add more flour if you don’t think it is doughy enough
Suzi says
Would you happen to have a recipe for the Swig chocolate chip cookie??? I can’t find it anywhere on the Internet. I love them so! Can you help me???
Erica says
I haven’t ever had the Swig chocolate chip… but we have a pretty killer chocolate chip cookie recipe here (from my bakery in Hawaii..) /bakery-chocolate-chip-cookies.html
Brittany says
How well does the cookie dough or even the cookies freeze? I want to make some ahead of time for my daughters birthday.
Echo says
The cookie dough and the cookies freeze well. Just make sure you seal them in an airtight container or freezer resealable bag. Happy Birthday to your daughter! 🙂
Cindy says
Can you use cake flour?
Erica says
You can try it– Im not sure how it will affect the overall composition. If you try it, let us know how it tuns out!
Tia says
Has anyone else tried these recipes yet? I would like to know how reliable the recipe is.
Kayleen Taylor says
Where in Utah have you had swig cookies????
JCK says
I don’t see cream cheese listed in the frosting
Erica says
The cream cheese is in the lemon cookie frosting.. so delicious!
Joan says
AWSOME….AWSOME
Erica says
😀 Glad you like em!
Nicole says
Do you think I could use this recipe to make cut out shape sugar cookies for kids to decorate?
Echo says
Yes, it should work just fine! Thanks for asking!
Jennifer Churchill says
We made these for Christmas and added peppermint to them. OMGOSH these were to die for! They are a new house favorite. Thank you for sharing! ❤
Echo says
That sounds amazing! Adding peppermint is a great idea. Thank you!
Ember says
I just made a batch of these cookies ( substituting all purpose gluten free flour with xanthan gum already in the flour) for my son’s Cub Scout meeting this evening. I added chopped maraschino cherries and just a splash of the juice to color the frosting pink to make them festive for Valentine’s Day. Ohhhh Mylanta! That’s It. These cookies and frosting are now my “go to” cookies. They are delish! Thank you so much for sharing your recipe.
Erica says
So glad you like them! We make that kind of frosting in our Alligator Jaws recipe and it is SOOOOOO good! I seriously can eat that stuff with a spoon! Your little scouts must love you!
Shelle says
How thick would you say your cookies are after you press them down with a glass? Mine didn’t crack as prettily but it could be I needed ta add more flour due to our altitude; as the dough was really soft.
Favorite Family Recipes says
I would say they are appx. 1/2″ thick or so. They are supposed to be on the thicker side, not as thin as a chocolate chip cookie. Hope this helps!
Marilyn says
Made the sugar cookies for a family and they were awesome! I loved that leftovers stayed fresh for days!
Marilyn says
Should be family reunion
Ali says
Has anyone used gluten free flour to make these?? I’ve made then with normal flour I am going to try gluten free because I’ve had to make some dietary changes that have helped my gut a lot.
Favorite Family Recipes says
We haven’t tried these with GF flour yet. They are a flour-heavy recipe so they might not turn out perfect. If you try them, let us know how they turn out (we would love to know)!
Kathie says
The frosting recipes would frost 7 or 8 batches of cookies. It was a really waste of ingredients.
Sara Ann says
Made the lemon version for a work treat and they were literally gobbled up in seconds. I will make this recipe again… had never heard of swig cookies until a few weeks ago.
Favorite Family Recipes says
So glad you like them! The lemon ones are my favorite this time of year!
Lisa says
I’ve been searching everywhere for a Peanut Butter Swig cookie recipe, so I was very excited to find them here! I am about to make these but just have one question: The recipe calls for “3-4 c. flour.” Is that a typo or are you supposed to start with three cups and then gradually add the flour until it reaches the desired consistency? Thank you!
Favorite Family Recipes says
It isn’t a typo – start with 3 and add more until its no longer sticky!
Colleen says
I have never heard of a swig cookie before, but these look so tasty! I love the idea of mixing and matching the cookie bases with different frostings. Sounds like a fun way to involve the kids 🙂 Looking forward to making these in the future.