Swig 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, featuring their signature cold sugar cookies topped with gloriously sweet pink frosting. Once I tasted these treats, I was hooked and knew I needed to figure out how to recreate them in my own kitchen. They’re thick, 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

• At Swig, they keep them in the freezer until someone orders them and then they pull it out and frost it. If you’ve never tried eating cookies this way, pop a few in the freezer. I tell you, I am a fan!
• The original Swig Sugar Cookies recipe is 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!
• For variations on the original recipe, check out directions below our recipe card.

How to Make Swig Sugar Cookies (see variations below recipe)

Original Swig Cookies

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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.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Serves: 24

Ingredients

• 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 1/2 - 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!

Recipe Video

Nutrition

Calories: 599kcal | Carbohydrates: 103g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 48mg | Sodium: 234mg | Potassium: 58mg | Fiber: 1g | Sugar: 79g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1.5mg

Course: Dessert

Cuisine: American

sugar cookies, Swig Cookies

Recipe by: Erica Walker

Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Swig 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

Swig Coconut Cookies

Swig 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!