Swig Cookies

5 from 19 votes
70 Comments

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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.

A Variety of Swig Sugar Cookies on a Plate
Featured with this recipe
  1. Ingredients for Classic Swig Cookies
  2. Swig Cookie Frosting
  3. Tips for Signature Swig Cookies
  4. Swig Peanut Butter Cookies
  5. Swig Coconut Cookies
  6. Swig Chocolate Cookies
  7. Swig Lemon Cookies
  8. Frequently Asked Questions
  9. Crazy About Cookies
  10. How to Make Swig Cookies
  11. Swig Cookies Recipe

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 in this recipe, the possibilities are endless! Mix and match cookie and frosting combinations to make your own delicious treats.

Ingredients for Classic Swig Cookies

  • Butter
  • Vegetable oil
  • Sugar
  • Powdered sugar
  • Water
  • Eggs
  • Flour
  • Baking soda
  • Cream of tartar
  • Salt
  • Butter
  • Sour cream
  • Salt
  • Powdered sugar
  • Milk
  • Food coloring

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 at room temperature. If you’ve never tried eating cookies this way, pop a few in the freezer and try it. I am a fan!
  • Create the rough or jagged 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!
  • 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 cup butter, softened
  • 1 cup peanut butter
  • 1 ¼ cups sugar
  • ¾ cup powdered sugar
  • 2 Tablespoons water
  • 2 eggs
  • 3-4 cups all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ½ cup butter, softened
  • ½ cup peanut butter
  • ¼ cup sour cream
  • ½ teaspoon vanilla
  • dash salt
  • 2 ½ – 3 cups 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 a 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 for 8-10 minutes or until the 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 cup butter, softened
  • ¾ cup vegetable oil
  • 1 ¼ cups sugar
  • ¾ cup powdered sugar
  • 2 Tablespoons water
  • 1 ½ teaspoons coconut extract
  • 2 eggs
  • 5 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ½ cup butter, softened
  • ¾ cup sour cream
  • 1 teaspoon coconut extract
  • dash of salt
  • 1 ½ – 2 pounds 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 a 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 for 8-10 minutes or until the 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 cup butter, softened
  • ¾ cup vegetable oil
  • 1 ¾ cups sugar
  • ¾ cups powdered sugar
  • 2 Tablespoons water
  • 2 eggs
  • 4 cups all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon 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 a 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 for 8-10 minutes or until the bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

Swig Lemon Cookies

For the Cookie Dough:

  • 1 cup butter, softened
  • ¾ cup vegetable oil
  • 1 ¼ cups sugar
  • ¾ cup powdered sugar
  • 2 Tablespoons water
  • 1 teaspoon lemon juice
  • 1 Tablespoon fresh lemon zest
  • 2 eggs
  • 5 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ¼ cup butter, softened
  • 1 (8-ounce package) cream cheese
  • 2 Tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ – 2 pounds 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 a 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 for 8-10 minutes or until the 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!

Frequently Asked Questions

Can Swig sugar cookies be frozen?

Swig Cookies are kept frozen when you buy them and these are the same. The frosting is very thin and the cookies are so soft that keeping them frozen will help them stay fresh longer and keep them together.

Can I stack the cookies in the freezer?

Once they are cooled and frosted, freeze in a single layer on a baking sheet. When they have frozen, place cookies in an airtight, freezer-safe container. They can be layered when frozen using parchment paper between layers.

How long do sugar cookies last at room temperature?

A sugar cookie with no frosting can last, properly stored in an airtight container, on your counter, for about 7 days.

Read More: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)

Crazy About Cookies

If you like these cookies, then you’ll love these other cookies just as much, if not more! Check out some of our favorite cookie recipes:

How to Make Swig Cookies

Swig Sugar Cookies Copycat Recipe

Swig Cookies

5 from 19 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.
Prep Time 20 minutes
Cook Time 8 minutes
Cooling 5 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 30

Video

Equipment

  • stand mixer or hand mixer

Ingredients

Sugar Cookies

Frosting

  • ½ cup butter, softened
  • ¾ cup sour cream
  • dash of salt
  • 1 ½ to 2 pounds powdered sugar
  • 1-2 tablespoons milk, if needed
  • pink or red food coloring

Instructions

Sugar Cookies

  • Heat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or use a nonstick baking sheet. Set aside.
  • In a stand mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Slowly add in eggs.
    Mixing bowl with creamed butter, oil and sugars.
  • In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well. Slowly add to the butter-sugar mixture until combined and doughy.
    Mixing bowl with combined dry ingredients.
  • Roll dough into golf-ball-sized balls and place on the prepared baking sheet.
    Cookie sheet with balls of swig cookie dough.
  • Dip the bottom of a glass into excess sugar and press on each dough ball to flatten the cookie. Redip the glass for each cookie. Press lightly because you don't want your cookie to be too thin.
    Glass pressing down a ball of cookie dough with sugar.
  • Bake for 8-10 minutes or until the bottom is lightly golden brown. Do not overbake.
    Baked Swig cookies on a baking mat.
  • Let cookies remain on the cookie sheet for 5 minutes before moving them to a cooling rack. Cool completely before frosting.
    Cooling Swig Cookies on a rack.

Frosting

  • Cream together butter, sour cream, and salt.
    Mixing bowl with frosting base for Swig Cookies.
  • Slowly add powdered sugar and mix until desired consistency; you may not need it all.
    Thick frosting for Swig Cookies.
  • Add milk to thin if needed. 
    Milk in frosting for Swig Cookies.
  • Mix in food coloring to the desired hue. 
    Mixing bowl with pink frosting for Swig Cookies.
  • Spread over cooled cookies and serve!
    Frosting Swig Cookies with pink frosting on a cooling rack.

Notes

  • 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 at room temperature. If you’ve never tried eating cookies this way, pop a few in the freezer and try it. I am a fan! 
  • Enjoy these cookies with our homemade version of Raspberry Dream soda

Nutrition Information

Calories: 354kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 39mgSodium: 230mgPotassium: 51mgFiber: 1gSugar: 34gVitamin A: 539IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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5 from 19 votes (13 ratings without comment)

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Comments

  1. 5 stars
    Hi! Just wondering how “firm” these cookies are when you take them out? I pit them in for 10 and tried to check the bottoms but they almost fell apart! Is that normal or should they be able to stay intact?

  2. Could I add softened cream cheese (6 oz) to the sugar swig cookie recipe? Really would love a cream cheese sugar cookie, buttercream frosting. Thank you.

    1. For every 1/2 teaspoon of cream of tartar in the recipe, you can use 1 teaspoon lemon juice or white vinegar.

  3. 5 stars
    These are so yummy! Every time I bring them to a party, they are a crowd favorite!! I always get asked for the recipe!! And I’m happy to share that it’s one of your recipes!! ❤️

  4. The coconut frosting recipe calls for 1 1/2 – 2 lbs of powdered sugar….pretty sure that’s a typo. (Unless you’re wanting to frost about 100 cookies)

    1. It isn’t a typo. These cookies are large and are frosted with a layer of very thick frosting. You can make less frosting and frost with a thinner layer if you prefer. Thank you for clarifying!

  5. 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.

  6. 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!

  7. 5 stars
    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.

  8. 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.

    1. 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)!

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