Swig Sugar Cookies Recipe (with 4 variations)

4.50 from 8 votes
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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

Swig Cookies

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 tell you, I am a fan!
  • Create the rough 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, here!
  • 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 c. butter, softened
  • 1 c. peanut butter
  • 1 ¼ c. sugar
  • ¾ c. powdered sugar
  • 2 Tbsp. water
  • 2 eggs
  • 3-4 c. flour
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
  • 1 tsp. salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ½ c. butter, softened
  • ½ c. peanut butter
  • ¼ c. sour cream
  • ½ tsp. vanilla
  • dash salt
  • 2 ½ – 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 Coconut Cookies

For the Cookie Dough:

  • 1 c. butter, softened
  • ¾ c. vegetable oil
  • 1 ¼ c. sugar
  • ¾ c. powdered sugar
  • 2 Tbsp. water
  • 1 ½ tsp. coconut extract
  • 2 eggs
  • 5 ½ c. flour
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
  • 1 tsp. salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ½ c. butter, softened
  • ¾ c. sour cream
  • 1 tsp. coconut extract
  • dash of salt
  • 1 ½ – 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.

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 c. butter, softened
  • ¾ c. vegetable oil
  • 1 ¾ c. sugar
  • ¾ c. powdered sugar
  • 2 Tbsp. water
  • 2 eggs
  • 4 c. flour
  • ¾ c. cocoa powder
  • ½ tsp. baking soda
  • ½ 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:

  • For the frosting we used the recipe here

Swig Lemon Cookies

For the Cookie Dough:

  • 1 c. butter, softened
  • ¾ c. vegetable oil
  • 1 ¼ c. sugar
  • ¾ c. powdered sugar
  • 2 Tbsp. water
  • 1 tsp. lemon juice
  • 1 Tbsp. fresh lemon zest
  • 2 eggs
  • 5 ½ cup flour
  • ½ tsp. baking soda
  • ½ tsp. cream of tartar
  • 1 tsp. salt
  • *extra sugar for pressing cookies

For the Frosting:

  • ¼ c. butter, softened
  • 1 (8z. pkg) cream cheese
  • 2 Tbsp. lemon juice
  • 2 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 1 ½ – 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.

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!

How to Make Swig Sugar Cookies

A Variety of Swig Sugar Cookies on a Plate

Original Swig Sugar Cookies

4.50 from 8 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 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24

Video

Ingredients

For the Frosting:

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!

Nutrition Information

Calories: 599kcalCarbohydrates: 103gProtein: 4gFat: 20gSaturated Fat: 14gCholesterol: 48mgSodium: 234mgPotassium: 58mgFiber: 1gSugar: 79gVitamin A: 420IUVitamin C: 0.1mgCalcium: 19mgIron: 1.5mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three 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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Comments

  1. 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.

  2. 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!! ❤️

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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)!

  8. 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.

    1. 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!

  9. 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.

    1. 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!

  10. 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! ❤

    1. 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!

  11. How well does the cookie dough or even the cookies freeze? I want to make some ahead of time for my daughters birthday.

    1. 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! 🙂

  12. 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???

    1. I haven’t ever had the Swig chocolate chip… but we have a pretty great chocolate chip cookie recipe here (from my bakery in Hawaii..) /bakery-chocolate-chip-cookies.html

  13. 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?

  14. 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.

      1. 5 stars
        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!

        1. What a great idea to use almond extract! Yum! We will definitely have to try it that way next time. Thanks for the suggestion!

  15. 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!

  16. 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…

  17. 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!

    1. 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!

  18. Living in Alabama I have no idea what SWIG cookies are but the recipe is too tempting, will definitely give them a try.

    1. 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.

    2. 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.

    1. 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!

      1. I just made the lemon ones. I was looking for your sugar cookie bar recipe and got hung up on these and decided to try the cookie dough as a bar. I spread the dough on a large (18”x13”) cookie sheet and baked it for 18 min. Frosted it and sprinkled colored sugar over. Everyone loved it. I still had enough cookie dough to make 12 cookies. Going to use Swig cookie dough for my bar cookies from now on!!! Love you guys.