Swig Cookie Recipes and Secret Frosting Tips

Swig cookies are thick, buttery, and topped with a tangy creamy frosting. They sit somewhere between a soft sugar cookie and a shortbread—slightly crisp at the edges and tender inside. Whether you’ve enjoyed the original Swig cookies or are trying a copycat version for the first time, these make a delicious, crowd-pleasing treat.

If you like classic cookie recipes, try other favorites such as Chewy Sugar Cookies, Neiman Marcus Cookies, or Chocolate Chip Shortbread Cookies.

Swig Cookies Ingredients

You will need:

COOKIE

• 5 cups all-purpose flour
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp cream of tartar
• 1 cup unsalted butter, softened
• 1 cup butter-flavored shortening
• 1 ¼ cups 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 (for a soft pink hue)

Substitutions and Additions

Cream of tartar: If you don’t have cream of tartar, substitute an equal amount of lemon juice.

Heavy cream: To replace heavy cream, combine ¼ cup melted butter with ¾ cup milk to make 1 cup of a richer liquid. Use the amount called for in the recipe.

How to Make Swig Cookies

STEP ONE: Preheat the oven to 350°F and line a baking sheet with parchment paper.

STEP TWO: In a medium bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set aside.

STEP THREE: In a large bowl with a stand or hand mixer on medium-high, cream the softened butter and butter-flavored shortening for 1½ minutes.

PRO TIP: Use softened butter—not melted. Melted butter will change the texture of the cookies.

STEP FOUR: Add the granulated sugar and beat on medium-high for 1 minute.

STEP FIVE: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each.

STEP SIX: With the mixer still on low, add the almond extract and mix until combined.

STEP SEVEN: Gradually add the flour mixture, one cup at a time, mixing on low until combined. Do not overmix.

STEP EIGHT: Scoop the dough using a 1½ tablespoon cookie scoop. Roll each portion into a ball and place them about 3 inches apart on the prepared sheet.

PRO TIP: Don’t flatten the cookies too thin—aim for about ¼ inch thickness so they stay soft and tender.

STEP NINE: Pour the reserved ¼ cup sugar into a shallow dish. Lightly dampen the bottom of a smooth drinking glass (about 2½ inches wide) and dip it into the sugar before pressing.

STEP TEN: Press the glass gently into the center of each dough ball to flatten it to about ¼ inch thick, re-dipping the glass in sugar between cookies. Baked cookies will be roughly 3 inches in diameter.

STEP ELEVEN: Bake 8–10 minutes, until the cookie edges are golden. Cool completely before frosting.

STEP TWELVE: For the frosting, beat the softened butter, vanilla, heavy cream, and sour cream in a medium bowl on medium speed for about 1 minute.

STEP THIRTEEN: Reduce the mixer speed and gradually add powdered sugar until the frosting is smooth and spreadable.

STEP FOURTEEN: Add 5–6 drops of red food coloring to achieve a delicate pink color, mixing on low to incorporate.

STEP FIFTEEN: Ice the cookies just before serving.

How to Serve Swig Cookies

Swig cookies are known for their chilled, roughly edged appearance and sweet pink frosting. In their original form they’re often enjoyed alongside a soda or limeade. These copycat cookies are quick to prepare since they don’t require rolling or cutting—just scoop, press, bake, and frost. Decorate them as you like for holidays, parties, or everyday treats.

Storage

In the fridge: Store cookies in an airtight container with parchment between layers. Because the frosting contains milk products, refrigerate and consume within 7 days for best quality.

In the freezer: Layer cookies between parchment and store in an airtight container. They keep well for 2–4 weeks.

These copycat Swig Cookies come out of the oven warm, soft, and buttery with a slightly crisp edge and a tangy sour-cream frosting. They’re easy to make and perfect for sharing.

FREQUENTLY ASKED QUESTIONS

Where did Swig cookies come from?

Swig cookies originate from Swig Soda Shops in Utah, with some locations also in Arizona. Their signature cookie is a chilled sugar cookie with pink, creamy frosting.

What if I don’t have any cream of tartar?

You can substitute an equal amount of lemon juice for cream of tartar.

Can I freeze these Swig cookies?

Yes. Wrap cookies in parchment so they won’t stick, place them in an airtight container, and freeze for 2 to 4 weeks.

MORE RECIPES YOU’LL LOVE

• Soft Sugar Cookies
• Lemon Crinkle Cookies
• Twix Cookies
• Ooey Gooey Cookies