These copycat swig sugar cookies are a delicious soft and buttery sugar cookie, that is somewhere between a sugar cookie and a shortbread cookie, topped with a delicious sweet pink buttery frosting.
If you don’t live in Utah or the neighboring states, you might be wondering what is a Swig sugar cookie? Well, a lot of local bakeries here in Utah have similar sugar cookies, with a soft and thick cookie, pressed down before baking to give the cookies a nice crinkled edge.
Different places have different sizes, thicker or thinner, some have different frostings on top, with a sweet sour cream frosting, or one with a little almond extract.
Swig started out as a soda and cookie shop in St. George Utah. They were one of the originals with the classic pink frosted sugar cookies, and have definitely become famous for them.
I’ll be honest though, I haven’t always loved Swig sugar cookies. They serve them cold, and their frosting is hard and cold on top. And I wasn’t a fan. But when I have let them warm up to room temperature, I like them much better that way. If you do like them chilled like Swig serve’s them, you’re welcome to put yours in the fridge for at least an hour.
In addition to Swig’s sugar cookies, you can also find Crumbl sugar cookies which are much thicker and bigger cookies, and their frosting has almond extract in it, which I personally love. So there is an option to add almond extract to your frosting, if you like that too.
I like giving you guys options, so you can make the cookies exactly as you like them. But either way you have it, I promise these pink frosted sugar cookies will become of your favorite sugar cookies in no time!
What ingredients do you need to make copycat swig sugar cookies?
- Butter and Shortening: These cookies have a mix of butter and shortening in the cookie dough to give them the buttery taste, but to keep them from spreading or flattening too much while baking.
- White sugar and powdered sugar:
- Milk: just a couple tablespoons to help the dough hold together
- Eggs
- Flour: You want just the right amount so the cookies stay nice and thick. It’s not really a sticky dough, it’s a bit thick, and almost dry, but should roll up into balls and press easily.
- Baking Soda: To help the cookies rise.
- Cream of Tartar: This helps keep the cookies so soft and smooth.
- Salt: Because a little salt helps balance the sweetness, and helps bring out the flavors.
How to make swig sugar cookies?
In a large bowl, cream together your butter, shortening, white sugar, and powdered sugar. Preferably with a stand mixer, if you have it, otherwise a hand mixer should work. Mix for about 2 minutes, till light and fluffy. Scrape the edges and bottom of the bowl as needed.
Add in the milk and eggs and stir till they’re just combined. Then add in the dry ingredients. Your flour, baking soda, cream of tartar and salt. Mix it well until you have a nice soft dough.
Scoop the dough into about 1/4 cup (4 tablespoon) sized portions. Roll each of those into large balls and place 6 to 8 of them on a cookie sheet lined with parchment paper or silicone liners.
Spread about 1/4 cup more of white sugar into a shallow plate. Spray the bottom of a flat bottomed glass with cooking spray and then dip the glass into the sugar. Press the cookie down with the bottom of the glass, pressing it about 1/2 inch thick. Press the cookie evenly, and rock the glass back and forth a little as you’ll get the nice crinkled edges. Re-dip the glass into the sugar in between each cookie.
Bake the cookies for 8-10 minutes, until the cookies are just barely done on top. They may not even look fully cooked in the middle. Allow them to cool for several minutes on the baking sheet or they’ll fall apart if you transfer them too soon. Then remove them to a cooling rack to cool completely.
The frosting is a sour cream buttercream frosting. You’ll need a stick of softened butter, sour cream, a dash of salt, powdered sugar and milk. I honestly don’t think they use vanilla extract in their frosting, at least I can’t really taste it – but it’s good with or without, so you decide. Mix the ingredients all together in a large bowl with a stand mixer or hand mixer till nice and smooth, and keep mixing for a couple minutes till fluffy. Add in about 5 drops of red food coloring if you want a nice pink color. You can also add in the almond extract if desired.
Tips to make the best swig sugar cookies?
- Don’t press the cookies too thin. I like mine about 1/2 an inch thick, maybe even a little thicker.
- Bake the cookies until they are just barely set on the top. This keeps them nice and soft, you don’t want to over bake them or they’ll be dry.
These bakery sugar cookies, are some of the best homemade sugar cookies, thick, and soft throughout the cookies, with a perfect buttery cookie. Then they’re topped with an amazing, slightly tangy, buttery smooth frosting. So so good.
Looking for more sugar cookie recipes?
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Copycat Swig Sugar Cookies
Ingredients
For the Sugar Cookies:
- 1 cup butter (softened)
- 3/4 cup shortening
- 1 1/2 cups white granulated sugar (divided - save 1/4 cup for flattening the cookies)
- 3/4 cup powdered sugar
- 2 TBS milk
- 2 large eggs
- 5 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
For the Frosting:
- 1/2 cup butter (softened)
- 1/4 cup sour cream
- 1/2 tsp salt
- 4 cups powdered sugar
- 1 TBS milk
- 5 drops red food coloring
- 1/2 tsp vanilla extract (optional - I don't think the original has it)
- 1/2 tsp almond extract (optional for a Crumbl styled cookie frosting)
Equipment
- Large Mixing Bowl
Instructions
For the Sugar Cookies:
- Preheat the oven to 350 degrees farenheit.
- In a stand mixer bowl (or other large bowl), cream together your butter, shortening, granulated sugar and powdered sugar for about 2 minutes till light and fluffy.
- Add in the milk and eggs and stir till combined.
- Add in the flour, baking soda, cream of tartar and salt and stir till it all comes together. The dough should come together, but be a little crumbly.
- Scoop the dough into 3-4 TBS sized scoops and roll into balls.
- Place 8 at a time on a baking sheet lined with a silicone liner or parchment paper.
- Add remaining 1/4 cup granulated sugar to a small flat plate.
- Spray the bottom of a flat circular glass cup with nonstick spray. Press it into the sugar.
- Press each cookie down using the glass cup until they're about 1/2 inch thick.
- Bake in the preheated oven for 8-10 minutes until the cookies look barely done on top. They may not look cooked through the middle, but they will keep cooking on the tray.
- Allow cookies to cool for several minutes on the baking pan. Then remove them to a cooling rack to cool completely.
For the Frosting:
- Cream together the butter, sour cream, salt and powdered sugar on low until well blended.
- Add in the milk and beat on medium speed till mixed.
- Add in the food coloring, and desired extracts.
- Continue mixing over medium speed for another 3-4 minutes until the frosting is light and fluffy.
- Spread the frosting over the tops of the cooled cookies.
- Top with sprinkles if desired.
Jim says
I have made these cookies a couple of times now. Everyone loves them and always asked for the recipe.
Cynthia Repasky says
Very good – everybody lived them. I used coconut oil fir the shortening, and Greek yogurt instead of sour cream – added a bit of extra tang. I made them much smaller – just a bite or two per cookie. My friends all liked the smaller size, but this recipe made a lot of these smaller cookies. I will definitely make these again.
Aimee says
I love the idea of small bite sized cookies!
Mary Rose Lepore says
These are amazing . I have been asked five times to make these and the recipe. Thye should be titled the beat sugar cookies
Ellen says
So glad you like them so much. I guess you have been baking a lot. Thanks for letting us know.
Elissa Olsen says
Delicious cookies! The sugar cookie itself was quite tangy and paired perfectly with a spoonful of frosting. I like the frosting best with only one tablespoon of milk, 2 makes it a little runnier for my preference.
These cookies pack a punch! They are loaded sugar bombs and should be eaten one at a time, no more than two in a sitting for the most daring. I would use this recipe again. Perfect for parties
Aimee says
I’m so glad you liked them! They’re definitely rich and perfect for a party
Kendra Aguilar says
BEST COOKIES!
have you tried refrigerating the dough and then pulling it out to use later? I’m wanting to make some dough ahead of time and then bake them in the morning. I might just try it, but I don’t want to ruin it.
Aimee says
It should work, though the dough may get a bit crumbly and may need to be brought to room temperature for a few minutes before shaping it into the cookies.
sabrina says
can we use less powder sugar?
Aimee says
The powdered sugar helps the cookies to be extra soft, and stay soft. I haven’t tried the recipe with less, if you do you’ll probably have to adjust the granulated sugar amount and possibly add cornstarch or more flour to keep the dough the right consistency
Aimee says
So are you supposed to reserve 1/4 cup of granulated sugar from the 1 1/4 cups listed in the recipe??
Aimee says
Sorry, it should be 1 1/2 cups total. One and 1/4 cups in the dough, then an extra 1/4 cup for the rolling. I’ll fix that.
Nina Knudsen says
Can you use these to make different shapes or is it best to just go round?
Aimee says
These are probably not the best cookies for shapes as the dough is pretty crumbly and I don’t think they’d hold shapes super well. We do have this sugar cookie recipe that is meant to be rolled out and cut into shapes https://lmld.org/sugar-cookies-2/