Swig Sugar Cookies

Ingredients You’ll Need for Swig Cookies

Cookie Dough:

• Unsalted butter – Softened for easy mixing and richness.
• Vegetable oil – Helps cookies stay moist and chewy.
• Granulated sugar – Adds sweetness and a lightly crisp texture.
• Powdered sugar – Contributes to a tender, melt-in-your-mouth cookie.
• Water – A small amount to help blend the ingredients smoothly.
• Eggs – Provide structure and help bind the dough.
• All-purpose flour – Creates the perfect cookie texture—soft yet sturdy.
• Baking soda – For slight leavening to give a bit of rise.
• Cream of tartar – Gives cookies their distinct chewy texture.
• Salt – Balances sweetness and enhances flavor.

Pink Frosting:

• Unsalted butter – Adds creaminess and rich flavor.
• Sour cream – Provides a subtle tanginess and smooth texture.
• Salt – Enhances sweetness and balances flavors.
• Powdered sugar – The base of the frosting, giving sweetness and thickness.
• Milk – Adjusts the frosting consistency to your preference.
• Pink food coloring – To achieve the iconic Swig pink hue.

How to Make Swig Sugar Cookies at Home

Step 1: Prep and Preheat – Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Mix Your Dough – In a large bowl or stand mixer, combine butter, vegetable oil, granulated sugar, powdered sugar, and water until smooth. Add eggs one at a time, mixing until fully combined. In another bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients until the dough forms.

Step 3: Shape and Bake – Roll dough into golf ball-sized balls. Place each ball onto the prepared baking sheet, spacing about 3 inches apart. Create that signature rough-edge look by dipping the bottom of a glass into sugar and pressing gently on each dough ball to flatten slightly. Re-dip the glass into sugar for every cookie.
Bake the cookies for 8-10 minutes, until the edges are just lightly golden. Don’t over bake—they should be soft in the middle! Cool cookies for 5 minutes on the baking sheet before transferring to a cooling rack.

Making the Iconic Pink Frosting

Combine butter, sour cream, and salt until creamy. Gradually add powdered sugar and mix well. Adjust consistency by adding milk, one tablespoon at a time, until creamy and spreadable. Finally, stir in a few drops of pink food coloring until you reach that famous Swig pink.

How to Serve and Store Swig Sugar Cookies

• Here’s the Swig secret: Serve your cookies ice-cold! Keep baked cookies in your freezer and frost them right before eating. Trust me, it’s incredible—soft, chewy, and cold cookies topped with smooth frosting. Pure cookie heaven!
• If freezing frosted cookies, place them on a baking sheet until fully frozen. Then, stack them between layers of parchment paper in an airtight container.

Make It a Swig Experience

Want the full Swig experience? Pair these cookies with a homemade Raspberry Dream Soda to enjoy your own Swig Soda Run at home.

Questions About Swig Sugar Cookies

Swig Sugar Cookie Variations

See below the recipe for these tasty variations on the original Swig Sugar Cookie.

• Swig Peanut Butter Cookies
• Swig Coconut Cookies
• Swig Chocolate Cookies
• Swig Lemon Cookies

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: We used this Chocolate Frosting recipe.

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!

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