Birthday Cake Swig-Style Sugar Cookies
These birthday cake sugar cookies are cute AND delicious! The dough is pressed instead of cut out which makes them so easy to make.
Dotted with colorful sprinkles inside the cookie dough, these frosted sugar cookies are a hit for any occasion.
What is a Swig Cookie?
Swig sugar cookies originated years ago at a little soda/cookie shop in Utah. The signature pressed cookie shape with rough, crinkly edges gained popularity and spawned a lot of knockoff cookie shops AND cookie recipes.
The term “swig cookie” often describes sugar cookies like this that are pressed instead of rolled and cut out with cookie cutters (kind of like how we say “kleenex” when talking about any type of tissues).
Some would argue that the original Swig cookies aren’t as good as they used to be or that Swig wasn’t the first place to develop these cookies or that such-and-such has way better sugar cookies. The topic inspires fierce loyalties and fiery opinions, so be careful when and how and with whom you bring up the subject. 😉
To me, all that matters is that it is really, really easy to make a Swig-style sugar cookie at home, and they are even more delicious than anything you’ll get at a cookie shop.
Birthday Cake Sugar Cookies
I took this popular classic Swig sugar cookie recipe and made it into a sprinkled birthday cake version, because a) so cute and b) so tasty.
To get the cake batter vibe and flavor, we are:
- adding rainbow sprinkles to the cookie dough
- increasing the vanilla in the cookie dough, preferably using Mexican vanilla for a stronger flavor
Because Mexican vanilla is stronger, it helps amplify the cake flavor. If you don’t have Mexican vanilla, pure vanilla extract works – make sure to use the full tablespoon. I’ve talked about this vanilla-butter emulsion for baking, and it is excellent in this recipe for a yummy cake batter flavor. If you have it, add a teaspoon or two in addition to the vanilla extract.
Best Sprinkles for Sugar Cookies
The best sprinkles for these sugar cookies are the jimmie-style rainbow sprinkles. They keep their shape and color better than using tiny non-pareil sprinkles.
Add the sprinkles when the cookie dough has a few dry streaks remaining, and then gently mix by hand until the sprinkles are evenly combined throughout the dough.
No Rolling or Cutting Out
These birthday cake Swig-style sugar cookies are quick and simple because the dough doesn’t need to be rolled and cut out with cookie cutters.
Instead, roll the dough into balls and use a flat-bottomed glass dipped in sugar to press the cookie dough balls into thick circles anywhere from 1/4- to 1/2-inch thick.
The cookies will spread and flatten a bit more while baking, so don’t press the cookie dough too thin.
Under Bake Just Slightly
Over baking these sugar cookies, even by a minute or two, is a travesty I can hardly put words to. They rely on being under baked just a bit, otherwise they are dry and crumbly.
Pull them out of the oven when the edges are just set and the middles look slightly under done still. They firm up as they cool resulting in a soft, creamy, slightly-dense cookie that is exceptionally yummy.
Let them cool completely before adding frosting. Spread the frosting in the center of the cookies leaving a thin border around the edge.
Because sprinkles are prominent in the cookie dough, I don’t add additional sprinkles on top. But you can. Only you and your heart will know if more sprinkles are necessary. 💗
How to Freeze Frosted Sugar Cookies
The best kept secret for these (and other) frosted sugar cookies is that they freeze amazingly well, and taste fresh and delicious after being thawed.
Here’s how I do it:
- Frost cooled sugar cookies (and add sprinkles, if using)
- Freeze or refrigerate in a single layer on a sheet pan until frosting is firm.
- Place sugar cookies in freezer storage bags or other containers, separating layers with parchment or wax paper. Ideally, don’t exceed more than two to three layers per container.
- Take the frozen sugar cookies out of the bags/containers and place in a single layer on serving trays or sheet pans to thaw (takes about an hour at room temperature).
I have made and frozen hundreds of frosted sugar cookies over the years, and I can attest it works brilliantly well. No one can even tell the cookies were made ahead of time.
My family is in hearty agreement that these birthday cake sugar cookies are just as delicious as our beloved classic favorite.
The sprinkles and extra vanilla add something special to an every day sugar cookie, and they are an absolute hit every time I serve them or bring them anywhere.
Cute, tasty, and so, so easy.
I prefer serving (and eating) them cold. But they do just fine at room temperature, too.
I hope you can find a reason to make sprinkled sugar cookies sooner rather than later. 😊
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Two Years Ago: The Best Saucy Baked Beans {Oven or Slow Cooker}
Three Years Ago: Dulce de Leche Cheesecake Bars
Four Years Ago: Teriyaki Turkey Burgers with Grilled Pineapple
Five Years Ago: S’Mores Chocolate Chip Cookies
Six Years Ago: Chewy Granola Cookies
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Eight Years Ago: Chocolate Chip Applesauce Snack Cake
Nine Years Ago: Simple Skillet Green Beans {The Best Fresh Green Beans Of Your Life}
Ten Years Ago: Zucchini Lasagna
Birthday Cake Swig-Style Sugar Cookies
Ingredients
Cookies:
- 1 cup (227 g) salted butter, softened to room temperature
- ¾ cup (164 g) neutral-flavored oil, like canola, vegetable or grapeseed
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup (86 g) powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sour cream
- 2 large eggs
- 1 tablespoon Mexican vanilla or pure vanilla extract (see note)
- 5 ½ cups (781 g) all-purpose flour
- ½ to ¾ cup (35 g) rainbow sprinkles (see note)
Frosting:
- ¾ cup (170 g) salted butter, softened to room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 cups (684 g) powdered sugar
- 1 to 2 tablespoons milk or cream
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, baking powder, and salt across the top of the sugars and mix until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix for 1-2 minutes, until very well-combined.
- Add the flour and mix until a few dry streaks remain. Add the sprinkles and mix by hand until no dry streaks remain and the sprinkles are evenly combined.
- Scoop the dough into 2- or 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.
- Add 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray. Dip the bottom of the glass into the sugar and then press each cookie dough ball into a thick circle, about 14 to 1/2-inch thick. Dip the glass into the sugar between each press.
- Bake the cookies for 7-8 minutes until just set – the centers may still look slightly under done. It's better to under bake these cookies than to over bake them, so watch closely!
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl with an electric mixer, whip the butter, sour cream and vanilla until thick and creamy, 1-2 minutes.
- Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add food coloring (preferably gel food coloring), if using, and mix until evenly colored and combined. Add additional milk or cream one tablespoon at a time, if needed, to adjust the consistency of the frosting. It should be thick, creamy, and easily spreadable.
- Frost the cooled cookies leaving a thin border around the edges.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from this favorite Swig cookie recipe)
So so good!! Thick, soft, and cakey 😋🤤. I didn’t have Mexican vanilla so I just used a heaping teaspoon of normal vanilla extract and the flavor was still amazing. I also didn’t make the icing (didn’t have enough powdered sugar) but they were still very good. Thanks for yet another great recipe!!
THE BEST SUGAR COOKIE RECIPE EVER!!! Why anyone wouldn’t think so is beyond me. I’ve made LOTS of sugar cookies. These were by far the easiest and most delicious. This is my new go to. Thank you so much Mel!
I did make this recipe. These turn out so well, and I love the sprinkles inside to give them a festive look! The frosting recipe is a great one and better than another copycat Swig cookie recipe that I found.
How long can I keep these in the freezer without them losing their fresh taste?
I have frozen the regular swig sugar cookies for several months (in a well-sealed bag).
Once again, you made me look like a rock star baker, Mel! I made these and other cookies for a work retreat, and people lost their minds (something about a sweet treat when you’re in the middle of a long meeting!)! These were the big hit. I made them ahead and froze them, and you’re right–they’re as perfect as fresh baked! They look so cute and folks commented how professional they looked and tasted. Many requests for the recipe! Thank you!
Yay, Colleen! I hope you took all the credit for yourself! Those co-workers of yours are LUCKY!
I like to make a variety of cookies, refrigerate the dough and bake the next day. Will the sprinkles hold up?
Yes, they should do just fine (I suppose different brands of sprinkles may “behave” differently if the dough is refrigerated, meaning some might color the dough a bit more, but overall I think it should be ok)
These looked so good but tasted awful. I weighed the ingredients and was very careful, but they are the worst sugar cookies I’ve ever made. They just taste like flour. So disappointing that they didn’t turn out as tasty as everyone else’s did. I don’t know what could have gone wrong. They were better cold, but still just taste like flour and leavening to me.
All the reviews were so positive I was sure I’d have a winner. This one didn’t work for me.
Sorry these didn’t work out very well for you!
So cute AND delicious! I love sugar cookies and these are so yummy and way easier than the roll out kind. Even got my teenager to help a little- the sprinkles IN the cookie reeled him in 🙂
Haha, that’s awesome!
Mel! These are SO SO good. My 6 yr old son wanted to make a birthday treat with me and we were thrilled with the outcome! The are SO fun and so moist, delicious and truly the perfect birthday or just happy day treat. Thank you for sharing this with us! You made our day.
Love reading that – thank you, Valerie! Happy birthday (couldn’t tell if it was your son’s birthday or your birthday – either way, hope it was a fun day!)
My 10 year old son made these for our family treat. They were a huge hit!
Way to go!!
Any ideas on how to make in my area which is 6500 feet elevation?
I am not having great experiences trying to bake since we moved here.
Hi Sue, this article from King Arthur Flour has some good tips on high elevation baking (in short, adding a few tablespoons extra flour, decreasing the baking soda and baking powder to 1/4 teaspoon each, and increasing the oven temperature by 15-20 degrees might help!). https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Sometimes I like to play a game called “See If I can Turn Mel’s Recipe Into Gluten Free.” It’s kind of hit or miss (because of GF flour, not you). When you posted this the other day, I felt it in my bones. The game was afoot.
Mel.
MEL.
In years of trying to turn recipes GF, this is the first time both of my go-to flours worked with the same results. And the results are PERFECTION. It’s been three days, and these cookies are still as light and melt-in-your-mouth as ever. My mind is blown.
For my GF friends, you can most definitely sub in Better Batter ($$$) or King Arthur Measure for Measure ($!) and have fantastic results.
Thanks Mel!
Sandi! You’re amazing for checking in with the results! Also, I laughed out loud at “the game was afoot.” I was very invested in reading about the results, and I’m thrilled gluten-free flour worked out so well!
They look fancy and taste delicious!
Thanks, Linda!
These were so fun to make and quite easy, too. I made some extra-large ones that took about 14 minutes to cook and some medium ones that took 9 minutes. They are some of the best tasting sugar cookies I have ever made! This recipe is a keeper!
Oooh, love the idea of extra large cookies! Really happy you loved these!
Made these to share with extended family. They were inhaled! I was questionable about how much they’d actually taste like cake batter, but they were a delicious and fun cookie.
Thank you so much for taking the time to let me know, Katrina!
These are the best of the Swig cookies! Butter emulsion is a must. I also put 1/2 t in the frosting. The underbaking tip was definitely the key to these amazing cookies. I’ve been dreaming about them for the last 2 days since I made them. Another one out of the park Mel!
You’re the best, Anne! Thanks for the review! That butter emulsion (wish it had a prettier sounding name) takes these over the top.
I got 40 cookies out of this with one of my scoops, what amazing cookies, wow! All of my kids absolutely loved these, and so easy and fast to make.
Yay! So glad to know they were a hit. Thanks for taking the time to let me know, Amy!
Made these yesterday right after I saw Mel post about them. They’re fantastic! So dang delicious! Mel’s always got the best recipes and tips— I followed her instructions exactly. They were such great cookies— and I loved them cold from the fridge even more than counter too cold. Huge hit here at our home— even with my picky husband!
So happy I’m not the only one that has realized these cookies are AMAZING cold!
Made these cookies today & loved them! I ended up using olive oil as it was the only oil I had & the cookies still turned out fine. Thanks so much for a great recipe!
Thanks for the review on this recipe, Katie! Happy you loved them!
Loved it
I guess I thought this was made with cake batter. Yes? No?
No, not made with cake batter. The sprinkles and vanilla give the cookies a cake batter flavor/vibe.
looks good and I buy unsalted butter