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Swig Cookies
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Somewhere between a soft sugar cookie and a shortbread is where you’ll find Swig Cookies. These rich, buttery cookies are thick, delicious, and topped with a creamy frosting.
MORE RECIPES: Tollhouse Chocolate Chip Cookies | Cherry Cheesecake Cookies | Red Velvet Cookies
If you live outside of Utah or Arizona you may never have heard of Swig Cookies. These popular cookies are sold at Swig Soda Run shops and are most frequently enjoyed as a side to a soda or limeade.
The original Swig Cookies are cold, rough-edged sugar cookies topped with a sweet creamy pink frosting. The rough edge means these easy sugar cookies don’t require any rolling or cutting out.
Thick, slightly crispy on the outside, and chewy on the inside, this unique sugar cookie is scooped and then baked before being topped with frosting. No need to travel, make your own famous Swig Cookies at home with this copycat recipe.
Swig Cookies Ingredients
- All-purpose flour
- Salt
- Baking powder
- Cream of tartar
- Unsalted butter
- Butter flavored shortening
- Granulated sugar
- Eggs
- Almond extract
- Sour cream
- Powdered sugar
- Heavy cream
- Vanilla extract
- Red food coloring
One of the calling cards of an authentic Swig Cookie is that they are cold. In fact, at Swig, these cookies are kept in the freezer until they take one out and frost it for the customer. After baking, remember to place your cookies in the fridge and chill for the full experience.
Scoop the cookie dough onto your lined cookie sheet, before pressing the cookies so they are flattened out a bit. Twisting the glass as your press will help to produce the jagged edge appearance.
Another hallmark of Swig sugar cookies is the frosting recipe. The frosting on these cookies is ultra-creamy thanks to a combination of butter, sour cream, heavy cream, and powdered sugar. Spread the frosting with a butter knife or spatula, or get creative and garnish the top of your cookies with a fun design.
How to Make Swig Cookies
FIRST STEP: Preheat oven to 350*. Line a baking sheet with parchment paper and set it aside.
SECOND STEP: In a medium-size mixing bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
THIRD STEP: Using a stand mixer, or a handheld mixer and a large mixing bowl on medium-high speed, cream together the butter and butter-flavored shortening for 1-½ minutes.
FOURTH STEP: Add sugar, and continue mixing on medium-high speed for 1 minute.
FIFTH STEP: Lower the mixer speed to low, and add the eggs 1 at a time, mixing well after each egg.
SIXTH STEP: Keeping the mixer speed on low, add the almond extract, and mix just until the flavoring is incorporated.
SEVENTH STEP: Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
EIGHTH STEP: Using a 1 ½ tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
NINTH STEP: Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 ½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
TENTH STEP: Press down in the center of the dough ball until it is about a ¼ inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
ELEVENTH STEP: Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
TWELFTH STEP: In a medium-size mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
THIRTEENTH STEP: Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
FOURTEENTH STEP: Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
FIFTEENTH STEP: Ice the cookies right before serving.
Cooking Tips
Don’t press the cookies too thin. You want them to be at least ¼ of an inch thick, but no more than ½ an inch. If the cookies are too thin they will be crispy and not soft.
Cool cookies completely before frosting. Never frost a warm cookie.
Swig cookies are famous for their classic plain frosting, but you could add festive sprinkles to compliment any occasion.
Storing this Recipe
IN THE FRIDGE: Since the frosting contains dairy products, leftover cookies should be kept in an airtight container in the refrigerator for 1 to 2 weeks.
IN THE FREEZER: Cookies can be frozen, frosted or unfrosted. Freeze leftover cookies in an airtight container for up to two months.
Swig Cookies
These Swig Cookies are rich, soft, and buttery, topped with creamy topping.
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Ingredients
Cookie
- 5 cups all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 cup unsalted butter
- 1 cup butter flavored shortening (softened)
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 tsp almond extract
- ¼ cup granulated sugar (set aside in a shallow dish)
Frosting
- ½ cup unsalted butter (softened)
- ½ cup sour cream
- 4 cups powdered sugar
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- red food coloring
DIRECTIONS
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a medium-size mixing bowl whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
- Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter flavored shortening for 1 ½ minutes.
- Add sugar and continue mixing on medium-high speed for 1 minute.
- Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
- Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
- Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
- Using a 1 ½ tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
- Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2 ½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
- Press down in the center of the dough ball until it is about ¼ inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked they will measure about 3 inches in diameter.
- Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
- In a medium-size mixing bowl using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
- Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
- Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
- Ice the cookies right before serving.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 75mg | Potassium: 43mg | Fiber: 1g | Sugar: 21g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
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