Swig Sugar Cookies

swigsugarcookies

I’m BACK!  So much has happened in the last three weeks!  I know I may be a little bias but I gave birth to the cutest most precious little girl that I have seen!  We have been so in love with her since the minute she was born.  We stare at her all day and can’t believe how perfect she is.  She has brought so much joy into our house and her big brothers adore her just as much as we do!  Here is a picture from her newborn pictures by KO Photography.  Seriously perfect.

View More: http://photos.pass.us/chloe

 

Not only have we been adjusting to this cute little lady in our house, we made the move to North Carolina for the summer for my husbands job.  We have been pretty busy the last few weeks.  But we made it here and it is just as hot and humid as I remember. 🙂  Although it is supposed to be overcast for the next week so I get to take some more time off and enjoy it with my sweet babe.

What better way to celebrate her birth than to make some pink frosted Swig Cookies.  Have you had a Swig cookie or even heard of them?  Well they are pretty much the best sugar cookie known to man.  I drove five hours just to get one and waited in line for 30 minutes just to eat one!  It is a soft and delicious cookie with its signature rough edge.  The best part to me is the frosting.  I couldn’t get enough of this cookie.

I was so excited to find this copycat recipe and see if it was just as good as the Swig Cookie that I drove five hours for!  It was perfect.  Just as soft and delicious as I remember and the frosting was the bomb!

5.0 from 4 reviews
Swig Sugar Cookies
 
Prep time
Cook time
Total time
 
The famous Swig Cookie Copycat recipe. Soft sugar cookie with amazing frosting!
Author:
Serves: 24
Ingredients
  • 1 Cup Butter, softened
  • ¾ C Vegetable Oil
  • 1¼ C Sugar (plus ¼ cup reserved)
  • ¾ C Powdered Sugar
  • 2 T Water
  • 2 Eggs
  • ½ t Baking Soda
  • ½ t Cream of Tarter
  • 1 t Salt
  • 5½ C Flour
  • Frosting:
  • ½ cup butter, softened
  • ¾ C Sour Cream
  • 5 Cups powdered Sugar
  • 1 t salt
  • ¼ C Milk
  • Red Food Coloring
Instructions
  1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
  2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in eggs.
  3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
  4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
  5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
  6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

Recipe Source Vintage Revivals

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Cookies and Treats

Comments

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  1. I have yet to try a Swig cookie, and it is totally on my bucket list! I guess I’ll be making yours until I can get my hands on the real thing!! I bet this recipe is even better than the original though 🙂 Pinned!

  2. Oh my goodness, what a beautiful, beautiful girl! I can see why it was love at first sight. And that flower garland? You’re killing me with cuteness! These cookies also make me swoon in a major way. Sugar cookies are my weakness 🙂

  3. Add the eggs to step #2 in your instructions. Oops! I like my sugar cookie recipe better, but this one is fast. What is your favorite SWIG mixture? Thanks. S.

  4. Alyssa, You’re little girl is absolutely gorgeous!! I’m so happy for you! So glad you posted a picture so I could have the chance to see her. I’ve been thinking about your boys a lot lately – I hope they are doing well. 🙂

  5. Made these today and they are AMAZING! Just wanted to let you know that you forgot the eggs in the actual recipe, I just added them to the creamed butter/sugar mixture – but in case you wanna fix it 🙂 Thanks for the awesome recipe!

  6. When you are doing your measurements the capital T and lowercase t is one tablespoons and the other teaspoon? I want to make sure that one being capital and others not that it wasnt a typo

  7. Have you got this recipe with the ingredients in oz or grams. Live in England and don’t understand the cup measurements and is powdered sugar, icing sugar?

    1. The baby picture is super adorable!!! What does the “Swig” mean on this recipe???? Anxious to try these as I love soft sugar cookies.

    2. Yes, powdered sugar is icing sugar in Canada and England. As for converting measurements there are a slew of websites that can do the conversion for you. Just remember that an English tablespoon is different than that of a US tablespoon.

    3. Yes, Icing sugar is the same as Powdered sugar. To convert Cups to Oz. you can go to calculateme.com or search converting cups to oz on you browser and you’ll find dozens of sites to help.

    4. Yes, powdered sugar is icing sugar. One cup here measures 250ml but in the USA I think it measures 225ml. Go to google and ask it to change measurements for you to the exact amount, that’s who I use and I’m in South Africa. Enjoy xx

  8. I have heard of these cookies from another blog — she is a decorating blogger & does not even cook but made some of these & put them on her blog. They look delicious. Pinning & will definitely make some!

  9. To heck with the cookies, your baby is adorable….:-). I guess I will try the cookies too as they sound wonderful…Thank you for sharing…

  10. To answer Bev’s question, cups are measured in ounces. 8 oz. is one cup. Powdered sugar is also called confectioner’s sugar. It is fine and looks like flour. I’m not sure what icing sugar is, but because powdered sugar is often used in icing, I’m sure it’s the same thing. I hope this helps. 🙂 Can’t wait to try this recipe!

  11. Such a sweet baby!! Congrats! Question on the cookies? No vanilla or almond extract? I’ve never made sugar cookies in my life without at least vanilla extract.

  12. Top of the MORNING TO YOU I am not a person that can Bake BUT I did they came out GREAT I was a HERO at the PARTY for about an Hour Thanks TOOOOO MUCH for the RECIPE. 5 ***** STARS

  13. The cookies were delicious! But for some reason the frosting didn’t turn out:(. I always replace plain yogurt with sour cream which may be the reason that it turned out soupy even without adding milk!. So disappointed….but used another frosting recipe and the cookies disappeared 🙂

  14. How many eggs do you need for this recipe.I think maybe 2 eggs. Please let me know I think I would like to try and make some this weekend with the grandkids they love to cook with me .

  15. So delicious!! Took to a church activity and girls and leaders devoured them. Thank you so much for the great recipe!!! Will definitely use again.

  16. I would eliminate the salt completely from frosting….I only used 1/2 teaspoon of salt and added 1/2 teaspoon vanilla. Salt a little over powering. Also added 1 teaspoon vanilla to dough and eliminated the water…good cookie base but frosting could be better.

  17. Very soft cookies need to cool in the pan – took the first batch off the cookie sheet when they came out of the oven and they crumbled. Darn I’ll have eat those.

    1. Ahahaha! I just went back and read over the recipe again. I only dipped my glass cup in salt. No sugar. LOL (I bake a LOT too. SMH) 😀

    2. Ok so someone else commented about it being salty! I don’t even remember them tasting to salty at all! I am going to have to make them again and double check!

  18. I made these for a dance. They were yummy. I didn’t have sour cream so I used strawberry Greek yogurt and it added a light pink color to the frosting.

  19. I tried these out and they are delicious! My one problem was that although I pressed them down with the glass, they didn’t get that cracked look at all! What did I do wrong? My cookies are smooth on both the sides and the top.

  20. I’m confused as to why you’ve listed yourself as the recipe’s author when this is someone else’s recipe? Her blog post also clearly requests that people not copy it as their own content as you have done. When I find bloggers that do this sort of thing it always bums me out. I won’t be back to your blog.

    1. Her original recipe was from somewhere else as well. I try to come up with original content but will give bloggers credit where credit is due. Many big bloggers do not do that and take popular recipes and just post them. I am sorry you won’t be back to my blog. 🙁

  21. I’ve never had a swig cookie. However, I heard about them on a favorite blog and decided to look for a copy cat recipe. I came across this one and let me tell you.. they are amazing! They taste similar to a shortbread cookies but super fluffy and the frosting is sooooo good. I’m not even a dessert person but I can’t get enough of these.

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