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)!