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Swig Sugar Cookies

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I have an awesome sugar cookie recipe for you all today. This is my copy cat version of Swig sugar cookies. Yesterday, I shared a little bit about what Swig is along with my at home version of their Dirty Diet Coke.

Swig Sugar Cookie | realmomkitchen.com

Swig Sugar Cookie | realmomkitchen.com

Well, they are also quite famous for their sugar cookies with the crinkly edge and pink frosting. Now in true Swig fashion, I like to serve my cookies cold from the fridge. You keep the unfrosted cookies in the fridge before serving, then frost them when you are ready to eat them.

These cookies are thick and slightly on the doughy side, trust me they are amazing. Then they are topped with a delicious pink frosting. These cookies need the frosting. They aren’t as fabulous without it, so don’t even try it! These don’t taste exactly the same as Swig’s, but are pretty darn close!

Swig Sugar Cookie| realmomkitchen.com

Swig Sugar Cookie | realmomkitchen.com

Swig Sugar Cookies

Real Mom Kitchen

5 from 1 vote
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Calories

Ingredients
  

Cookie:

  • 1 cup butter softened
  • ¾ cup canola oil
  • 1 ¼ cup granulated sugar
  • ½ cup powdered sugar
  • 1 Tbsp water
  • 1 tsp almond extract
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp cream of tarter
  • 1 tsp salt
  • 5 ½ cups of flour

Frosting:

  • ½ cup butter softened
  • ½ cup light sour cream
  • 5 cups powdered sugar
  • ½ tsp vanilla
  • red food coloring

Instructions
 

  • Preheat oven to 350 degrees.
  • In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine.
  • Add in the baking soda, cream of tarter, and salt. Blend to combine.
  • Then add in flour and blend just until combined,
  • Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is. Then dip the bottom of a drinking glass in sugar and then press the golf ball sized dough down until about 1/2 inch thick and the edges get that crinkly effect.
  • Bake for 8-10 minutes. This is a little tricky because the cookie will look under done. they really don't get any color to them. They will just look firm. Do not over bake.
  • Allow cookies to cool and the refrigerate for true Swig style.
  • For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended. If you need to you can add a little milk if needed. I didn't think it needed any.
  • Spread frosting over chilled cookies and serve. Makes 2 dozen.
Tried this recipe?Let us know how it was!

Recipe adapted from Wendy Paul Creations.

5 from 1 vote (1 rating without comment)

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5 Comments

  1. Pingback: Dipped Chocolate Chip Pizzelle Cookies - Summer Scraps
  2. This is about the swig sugar cookies. I am confused on the frosting recipie. I don’t see salt listed as an ingredient and it says to add the sugar twice. Once it says to cream in and then it says to mix in. Can you clarify? These look amazing!
    Thank you!