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The famous Swig Cookie Copycat recipe. Soft sugar cookie with amazing frosting!
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.
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!
Swig Sugar Cookies
Ingredients
- 1 Cup Butter softened
- 3/4 Cup Vegetable Oil
- 1 1/4 Cup Sugar plus ¼ cup reserved
- 3/4 Cup Powdered Sugar
- 2 Tablespoon Water
- 2 Eggs
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tarter
- 1 teaspoon Salt
- 5 1/2 Cup Flour
Frosting:
- 1/2 cup butter softened
- 3/4 Cup Sour Cream
- 5 Cups powdered Sugar
- 1 teaspoon salt
- 1/4 Cup Milk
- Red Food Coloring
Instructions
- Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
- In a large mixing bowl, cream together butter, vegetable oil, sugar (1 ¼ C), powdered sugar, and water. Add in eggs.
- Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
- 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.
- Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
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.
Nutrition
Serves: 24
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Your information is incredibly intriguing
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.
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. 🙁
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.
Congratulations on your bub ! 🙂
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.
These look delicious! Can the dough be rolled and cut?
I’m dying to try these! Quick question – do you use unsalted or salted butter? Thanks!
I always have salted on hand but either would work!
Should these be a bit salty? Or did I mess something up? lol (They’re not bad, I just want to be sure!)
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) 😀
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!
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.
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.
I reduced the salt to 1/2 t and added 1 t vanilla to the dough and frosting.
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.
love the cookie recipe and this page.
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 .
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 🙂
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
How many cookies does this make?
Yes, I would also like to know how many cookies this makes.
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.
You are right, BEAUTIFUL Baby Girl!
Cannot wait to try this recipe!
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!