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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.
Featured with this 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 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 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 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, 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 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, 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 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:
- For the frosting we used this 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 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, 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
How long do sugar cookies last at room temperature?
An undecorated sugar cookie can last, properly stored in an airtight container, on your counter, for about 7 days.
How many cookies does a swig sell a day?
Swig sells about 1,000 cookies each day.
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 Sugar Cookies
Original Swig Sugar Cookies
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.
Video
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 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!
Notes
This copycat recipe of the original swig cookies is best stored in the fridge and eaten cold. Enjoy!
Nutrition Information
Calories: 599kcalCarbohydrates: 103gProtein: 4gFat: 20gSaturated Fat: 14gCholesterol: 48mgSodium: 234mgPotassium: 58mgFiber: 1gSugar: 79gVitamin A: 420IUVitamin C: 0.1mgCalcium: 19mgIron: 1.5mg
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?
They should be able to stay intact, but they do cook a little more on the pan after removing from the oven.
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.
That sounds amazing! We haven’t tried that, but let us know how it goes if you do!
Should I chill the cookie dough before baking?
You can, but you don’t need to!
is the no oil for the peanut butter variation a typo? Thanks!
No, it is not a typo. The peanut butter has some oil in it.
I made the lemon cookie recipe and they were amazing! I am going to make the coconut cookies next.
Any substitition for cream of tartar?
For every 1/2 teaspoon of cream of tartar in the recipe, you can use 1 teaspoon lemon juice or white vinegar.
How many cookies are in one recipe?
It makes 24 cookies!
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!! ❤️
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)
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!
Salted or unsalted butter for cookie?
Salted or unsalted butter for frosting?
I always use salted butter – I think it tastes better!
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.
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!
It isn’t a typo – start with 3 and add more until its no longer sticky!
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.
So glad you like them! The lemon ones are my favorite this time of year!
The frosting recipes would frost 7 or 8 batches of cookies. It was a really waste of ingredients.
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.
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)!