The Best Swig Sugar Cookies {Copycat Recipe}
These are the best little frosted sugar cookies on the planet! A knockoff from the popular soda shop, these Swig sugar cookies are amazing (and so easy – no rolling or cutting out!).
I am sharing my go-to, favorite copycat recipe for the ever-popular Swig sugar cookies! This recipe is the best and has hundreds of five-star reviews to prove it.

What is a Swig Sugar 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.
If you’ve been around since the beginning of MKC time (bless you), you might recognize this old Sugar Gems recipe.
Posted long before these popular soda/cookie shops started popping up everywhere, it’s proof that pressed (no rolling or cutting!) and frosted sugar cookies have been a favorite for many of us long before they became trendy and went viral online.
How to Make Perfect Swig-Style Sugar Cookies
- take care not to over flour the dough
- press the cookies between 1/4- and 1/2-inch (not too thin!)
- under bake the cookies just slightly
I’ve given both a cup measure and a weight measure for the flour in this recipe. If you don’t have a kitchen scale, make sure to fluff the flour in the container before scooping in your cup and leveling off.
Sugar Cookie Dough
The cookie dough is soft but thick. This helps the cookies develop those signature crinkly, ruffled edges.
To shape the cookies:
- Roll the dough into balls. I use my large #20 cookie scoop {aff. link}.
- Grab a flat-bottomed glass, spray with cooking spray, and dip into a bowl of granulated sugar.
- Press each ball of dough into a thick circle (dipping the bottom of the glass again in sugar between cookies).
The cookies will spread and flatten a bit more while baking, but they will retain their ruffly edges for that signature soda shop look.
Perfect Sugar Cookie Frosting
A delicious sugar cookie is only as good as the frosting on top!
And the frosting recipe for these Swig sugar cookies is exceptional. Soft, creamy and delicious.
Tint with food coloring, if desired, and then frost the cooled cookies leaving a thin border around the edges.
Add any variety of sprinkles! 😍
How to Freeze Frosted Sugar Cookies
These sugar cookies freeze exceptionally well. Yes, even frosted!
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.
Rave Reviews
Here are just a few of the hundreds of five-star reviews:
Amy: I’m from PA and have never heard of the Swig cookies before. This is a great recipe! Made it twice came out great both times. Thanks for another great recipe!
Jennifer: Truly the best frosted sugar cookie recipe and maybe best cookie recipe of all out there. This one is a showstopper!
Koye: Super easy. Sent to my sister’s workplace. Gone quickly and several people asked for recipe. Love that they are not too sweet.
Kara: I have tried several copycat swig and these come in first every.single.time!
One Year Ago: How to Make Cinnamon Rolls Ahead of Time
Two Years Ago: One-Bowl Monster M&M Cookies {Gluten-Free}
Three Years Ago: Russian Cream with Berries
Four Years Ago: Curried Lentil and Sausage Soup with Toasted Almonds
Five Years Ago: Classic Crème Brulee
Swig Sugar Cookies {Copycat Recipe}
Ingredients
Cookies:
- 1 cup (227 g) salted butter, softened
- ¾ cup (164 g) neutral-flavored oil, canola, vegetable, grapeseed, etc
- 1 ¼ cups (265 g) granulated sugar
- ¾ cup (86 g) powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar or baking powder
- ½ teaspoon salt
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract (see note)
- 5 ½ cups (781 g) all-purpose flour (I use unbleached)
- Granulated sugar for pressing the cookies
Frosting:
- ¾ cup (170 g) salted butter, softened
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 6 cups (684 g) powdered sugar
- 1-2 tablespoons cream or milk
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, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
- Bake the cookies for 7-9 minutes until the edges are set (it's ok if the center of the cookies looks slightly under baked).
- 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 (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
- Frost the cooled cookies and decorate with sprinkles, if desired.
Notes
Recipe Source: adapted from my old Sugar Gems recipe and this popular recipe at Vintage Revivals; frosting recipe adapted from A Bountiful Kitchen’s recipe
Can you explain the vanilla butter emulsion?
Big delicious cookies! My husband who does not give idle praise labeled these fantastic and perfect. Sending some to my son in college for Valentines Day!
So happy to hear that, Michele – thank you!
Question: How critical is cream of tartar to a good (delicious, tender) end result? I would likely be purchasing it just for this recipe. Thanks!
It definitely has a chemical purpose (it is an acidic ingredient), but I honestly don’t know the ins and outs and can’t say for sure whether it is 100% necessary. I think it plays with the leavening agents and lightens up the cookie texture. You could maybe try making the cookies without and see how they fare before going out and buying cream of tartar??
I’ve never heard of Swig before, let alone tried their cookies. In any case, we loved these & will likely replace our usual cut out sugar cookies with these next Christmas! Will need to try the chocolate version next.
Thanks, Barb!
Well Mel, these are great! I’m not going to lie, when I saw avocado oil on the ingredient list I doubted. I should never doubt your genius! The true test will be my Mom tomorrow but for me…these are fabulous! I personally love topping them with some Guitard Milk Chocolate Jimmies. Just a little hint of chocolate is fabulous with this cookie!
Oh yum…love the little flair of chocolate on top!
Oh MEL!! I can’t wait to make these 🙂 Getting ready to be snowed in for the weekend in Yakima, WA and I made sure we had all the ingredients on hand! I picked up some sour cream so we are a go Stay safe and warm!!
I have two babies at home and one of them has been sick the last two days. I made these because I knew I needed something to get me through the day! They are awesome! I always substitute plain yogurt for sour cream and that worked great in this recipe. They were a tad on the dry side, but that was on me for not measuring the flour (I was in a rush, squeezing in cookie making before the next nose or bum needed to be wiped!) It could also have been the yogurt. It sure isn’t going to stop me eating them all and trying again next time!
I’m glad these worked out *ok* – and you are amazing for baking with little babes probably hanging on your legs. But I totally get it! A little therapy for momma to get through the day. Hope your little one gets feeling better! Cam was home sick every single day this week. When I finally took her in to the dr (I always wait way too long…either that or I take them in too soon and the dr makes me feel like I totally overreacted over a runny nose) and she has strep and mono. Yikes! Looks like I’ll be making some cookies to get us all through as well.
Made these cookies and they are delicious! Added a little almond extract to the frosting. Thanks for recipe!
I bet the almond was yummy in the frosting! Glad you loved the recipe!
I’m headed to the kitchen to make these .. day off school activity !! I can’t wait to try them! And about those Sugar Gems, we love that recipe and use it as a base recipe anytime we find a recipe that calls for a “boxed/pouch sugar cookie mix”. A few years ago I made around 200 of them dipped in silver and gold sprinkles for my daughters wedding !! That recipe will always be a favorite
I bet they were beautiful, Helen!
My wife is throwing a galentine’s party for my daughter’s friends today and wanted to frost sugar cookies. I found this recipe and shared it with her, and these are what she wanted to make. If anyone wants the perfect sugar cookie, this is it. These blow every other sugar cookie out of the water! The only addition I made was to add 1/2 tsp of imitation butter extract because of the note that the butter vanilla emulsion worked great (I didn’t have any emulsion on hand so just added butter extract with the vanilla). I want to try adding almond extract to the dough, since that is how I grew up making and enjoying sugar cookies. My wife wanted hearts for the girls, so we took a baking mat, a quarter of the dough and rolled it into a rectangular-log-shape. We took the bottom of a clean baking sheet, sprayed it with cooking spray and spread the granulated sugar over the spray. The excess we caught in a bowl before flipping it onto the dough. We took the cookie sheet and pressed it uniformly over the dough, checking for thickness. When ready, we removed the baking sheet and cut using our cookie cutters. If you plan to use cookie cutters, we found that they turned out better if they were on the thicker side. Not only because we had to move them to the pan, but also after cooling they didn’t break as easily (we only had one ).
The frosting has a great consistency, but is a little too sweet for us. I liked the addition of the sour cream, so may try other frosting recipes and incorporate the sour cream.
Overall, this recipe hits checks all the boxes. Thanks, Mel!
Wow, thanks so much for the review, Turell! Super happy these worked out rolled with a cutter (loved the details on how you rolled them out!). I hope that party is super fun for your daughter and her friends (she’s lucky to have parents going the extra mile).
I didn’t hate this recipe, but I didn’t love it either (sorry!). The cookie was a bit dense for my liking. My kiddos gave it the same review. Also, I yielded 50 decent-sized cookies and took the suggestion of another reviewer and cut the frosting by 1/3, which was just the right amount. This recipe will makes a lot of cookies, which is great for a bake sale, but too many cookies for a weekday batch of cookies to have around the house (at least for my size family). If you want to try this recipe for the 1st time, I suggest maybe making half a recipe.
Thanks for the review, Nancy!
Made these fab cookies today. Thank you for making me an adventurous and fun mom through baking and cooking. 🙂
Thanks, Jaci! 🙂
Thanks for the recipe! I love several of yours. Do you use 3 teaspoons of dough per cookie, or 3 tablespoons? I saw that you said Tbsp in the recipe, but the link to the #20 cookie scoop is 3 tsp. Just want to get it right. 🙂
I think that’s a typo on the cookie scoop (when you click to Amazon) – the #20 scoop is the largest one I have and it is 3 tablespoons. 🙂
Thanks! Bought the #20 scoop and pulled my last batch out of the oven a few minutes ago. Yum! I can’t wait to try them with frosting! ❤️
I made these last night for our new beginnings and the girls LOVED them! Thank you!
So happy to hear that, Jeanine!
Mel, thanks to you and for the first time in my life, I am measuring my ingredients, most notably flour. Whoa!! What a difference that makes! My cookies are turning out amazing. I can’t believe I waited this long to use my kitchen scale! Thanks for your advice and this great cookie recipe – it’s amazing!! Love your blog. 🙂
I don’t know why, but that makes me SO happy. Like a proud parent sitting over here watching their child launch from the nest. Haha. Yay! Weighing ingredients was life changing for me, too. 🙂
How do your recipes turn out perfect every tome for me? You’re amazing. This cookie recipe is perfect. So easy and extra yummy. Looking forward to your new cinnamon roll recipe this weekend. Thanks for all you do for us!!
Thank you so much, Maura!
Question: You said you can freeze the rolled cookie dough. Do you mean the rolled balls before smooshing with the cup? Also, how long do you thaw them for before baking?
Yes, I froze the dough rolled into balls (before pressing). I let them soften to room temperature – just enough to press with the glass before baking (if you plan ahead, you could put the frozen cookie dough in the refrigerator the night before).
I had the same question about making them ahead of time. For clarification, if you freeze them, you skip the step where you smoosh with a glass? Do they spread out to about the same thickness? Thanks so much for all the help!
Hey Laura – I actually just edited my comment above to Lauryn because I realized it was unclear. I did freeze the dough before pressing with the glass…but it meant that the dough had to soften enough out of the freezer to press before baking. I think you could press the cookie dough and then freeze the pressed rounds and then you could bake right from frozen!
Thanks! I am making these today but freezing some for Valentine’s Day.
Do they have to be frosted? I was going to use colored sugar with a vase as the glass that has a design on the bottom?
I think that’s a good idea! The cookies themselves aren’t overly sweet; the frosting kind of helps amp up the sweetness, but with just sugar on the outside, I think they’d still be tasty.
Mel, these cookies were fantastic! I tried a cookie a while ago from the local Swig store, and I was disappointed. These are so much better! Thanks for adding a new cookie recipe to fuel my baking addiction 🙂
Thank you, Lynn!
Made these today and got to share with our young women’s youth group tonight. Delish! These could be dangerous to have around! This was my first chance to use the vanilla butter emulsion. I’m sure it was the combination of ingredients including the emulsion, but the flavor was amazing.
Yay! So happy you and those cute YW loved them!
I did some googling to find out what Swig is since we are apparently missing out on the craze here in Michigan. But I was intrigued enough to make the cookies. I prefer my sugar cookies chewy and unfrosted,but these are obviously a different type. Really yummy! My edges didn’t do the crackle thing and I should have paid more attention to the exact size and dimensions you gave, but even though not perfect, they still taste great. Thanks for all your wonderful recipes!
Thanks for the comment, Jenny! Glad you liked these (I agree, though, sometimes an unfrosted chewy sugar cookie is the way to go!)
Yep. Definitely a keeper! My kids and I made these swig cookies today and loved them! I always make a recipe as stated the first time, when I make them again, I might add a little lemon or orange emulsion flavoring to the frosting. I think that would give them a nice little “kick” of flavor. Thanks again, Mel, for an awesome recipe!
Thanks, Christina!
Made these today for all the neighborhood because of day two snow day here in WA. They were a hit! Delicious! Thank you for your blog. It is my first stop if in need of a recipe.
Perfect cookie for a snow day – and your neighbors are sure lucky to live near you!
Oh goodness those chocolate swig ones you posted a while back are probably one of my favorite recipes on your site. I can’t wait to try these. I think I will have to make these and the chocolate ones again. Seriously heavenly!
It makes me so happy you love those chocolate cookies because they are a favorite of mine, too.
Mel, I just made these for my husband’s office and oh my goodness! They are wonderful! I’ve always been intimidated by this cookie, but your directions gave me the courage to give it a try and I’m so glad I did. I think these will turn up at every holiday and special occasion from now on. Thank you so much for sharing and for the excellent directions.
I haven’t tried these yet but I’m wondering if you think they would hold their shape well enough to use rolled with cookie cutters. I don’t like most rolled cookies, I find them dry and bland but I know my kids will revolt if I try and have them frost plain round cookies for our holiday cookie decorating!
That’s a great question – I don’t know for sure, but the dough is definitely stiff enough that I think it could probably be rolled (it’s not soft and sticky).
And then this popped up… Pretty sure my days plans just changed.
I made these today and they were fabulous! Very similar to the soft frosted sugar cookies sold at WM and Kroger, but these are so much better! I followed the recipe exactly, I live in humid, low elevation Arkansas so I could have added an extra tablespoon or two of flour for a more ‘crackled’ edge. I measured flour by weight so it would be precise. I also didn’t have a #20 scoop, so I used my small cookie scoop, which holds about 1 tablespoon. I used two scoops and rolled them together into a larger ball. After baking and frosting, each cookie measured 3 inches in diameter and were pressed to about 1/4 inch thickness. I ended up with 42 cookies total. I also had quite a bit of frosting left over and I spread them thick. If I were making these again, I would reduce the amounts and use 1/3 less of all frosting ingredients. Very good recipe Mel! Thanks for sharing!
Thanks for the detailed review, Larissa!!
Your chocolate swig cookies are seriously one of my favorites in the chocolate cookie category. I gave them out for Valentine’s Day treats to friends two years ago, and a family that my husband visited requested them again afterwards. I’m sure these ones are just as good! I’ll have to try them out this year.
I love that you love those chocolate ones so much because they are serious contender for my favorite cookie ever.
Hi! I’m getting ready to make these tonight. Do you think a doubled batch will fit in a Bosch mixer? I feel like it could be close!
I’ll answer my own question – Yes, a double batch fits in the Bosch. Barely! 🙂
Yes! I’ve doubled it in my Bosch and it works great. 🙂
Have you tried the Blueberry “Swig” Cookies: https://www.thekitchenmccabe.com/2014/08/28/fresh-blueberry-frosted-swig-copycat-cookies/
These are pretty amazing as well with just a little bit of fruit in the frosting.
Interesting!
I can honestly say I’ve never even heard of a Swig Sugar Cookie. How is it different from another sugar cookie? What does Swig mean?
Swig is just the restaurant that made these type of cookies famous in the Utah/Idaho area, but really it’s just a pressed sugar cookie with frosting and sprinkles (and the homemade version is way better than the ones you can get at the soda shops popping up everywhere now, in my opinion). 🙂
How many cookies does this recipe make using the #20 scoop?
I got about 28 cookies with mine!
Thank you!
Does this frosting set? If not how do you package these for transport? I know you can’t stack them if the frosting is wet.
Just made a batch for a birthday lunch with friends and they look delicious!! Quick question – mine didn’t retain (or ever even have right after pressing) that pressed looking sugar cookie edge. They are fairly round and spread a bit – they look like soft bakery sugar cookies. I mean, that’s probably not a bad thing, but obviously not what I was going for. Should I have added more flour? I live in southern Oregon. It’s very humid here and our elevation is low. Less than 1,000 feet above sea level. I usually have to add more flour to my yeast breads, but haven’t noticed a need to with other baking. What do you think!?
Thanks for the details…based on where you live in a humid climate with low elevation, yes, I think you might need more flour (I live in a very dry climate). How did you measure your flour? Do you spoon it into the measuring cup or scoop and level? That can make a difference, too; I think a few tablespoons extra flour (maybe up to 1/4 cup) could help the crinkly edge factor.
Thanks for your response! I actually measured it by weight on my kitchen scale! Side note – the cookies are DELISH!
Thanks, Carly!
Since there’s milk and sour cream in the frosting of swig cookies, do they need refrigerated?
Yes, I refrigerate them if I’m not serving them within about 4 hours.
It’s a snow day here in Seattle and for some reason I always feel like baking when it snows. These were delicious and the kids were so excited when they came in from playing. And the pink frosting screams February!
Lucky kids!! 🙂
Uh-o.. these are gonna be bad news.. ♀️
I love a good sugar cookie! Last year my kids had a lemonade stand and they sold homemade swig cookies (I used Mandy’s recipe). They seriously had a line up of people when they first opened their stand. So popular, and for a good reason!
Recently I went to Utah and partook of my first real Swig cookie. I was so disappointed that they are now mass producing them and they don’t have the signature crinkly edge. What’s up with that! They need that crinkly edge! I can’t wait to try your recipe!
Serious?? It’s been ages since I’ve had a real, live Swig sugar cookie, although I’ve had the ones at Sodalicious a time or two (I think they still have the crinkly edges??).
The real story, I believe, is that the cookies were originally made at a gas station down the street from my house in southern Utah, and sold to swig. In 2012, we had a bad rainstorm and a small dam broke, flooding the small gas station and many surrounding homes, and putting them out of business temporarily. This is when Swig started making their own cooking and, in my opinion, the quality suffered. Thankfully, the gas station was only out of commission for a few months, and they still make the cookies. And best of all (or worst, depending on how you look at it ) I live about 2 blocks away!
Oh, that’s interesting!
In my opinion, Dutchman’s cookies are way better than Swig too. Swig never should have started making their own.
Should they be stored frosted in the fridge or unfrosted with the cookies being stored at room temperature and the frosting in the fridge?
If I’m making them more than 4 hours in advance, I frost them and put them in the refrigerator (but I like to take them out 20-30 minutes before serving). Any shorter than that and they are fine at room temperature.
Oooo, I’ll definitely have to give this a try! We have a Sip’N Spot in town and I looove their sugar cookies, and they happen to be MUCH tastier than Swig’s – they just have a better flavor. Swig had a great texture and things but was pretty bland. And now that my baby is old enough to see the menu out the window, I can’t just run over and grab myself a cookie, haha. So this would be a better method, for everyone. haha!!
Can’t wait to try this recipe Mel! I have tried a couple other swig recipes but I know yours will be the best. The last one I tried didn’t call for any eggs and I didn’t love the texture. Will be making these next week for Valentines Day. I also love using that butter vanilla emulsion. They have one also called sweet dough that is excellent in cinnamon roll dough. Yum!!
Oh wow, I bet that sweet dough flavor is delicious! I’ll be looking for it!
So, if the cookies are going to be frosted, is the sugar for the pressing doing much? Crunch would dissolve in the frosting. I suppose if it keeps the dough from sticking to the cup….. .? We will have to try the regular and chocolate versions regardless!
The sugar for pressing helps so the glass doesn’t stick to the dough. 🙂
Question– I’ve wondered about your flour cup-to-ounce conversion. I’m used to using King Arthur’s chart for converting cups to ounces and they say 4.25/120 grams for a cup of unbleached all-purpose flour. But I also trust you… Conundrum!
This is an interesting issue. Years ago when I started adding weight measures to my recipes, I spent waaay too much time reading trusted recommendations, like King Arthur Flour and Cook’s Illustrated/America’s Test Kitchen. After hours of measuring and weighing, I landed on the ounces per cup (of flour and other dry ingredients) I achieve based on the way that I personally measure ingredients. For all-purpose flour, it’s 5 ounces (which used to be ATK’s recommendation for all-purpose flour, I’m not sure if that has changed). I find it almost impossible to get 4/4.25 ounces per cup, like KAF recommends, when volume measuring in a measuring cup. Because I know most of my readers measure by volume instead of weighing, it felt best to go with a weight measure (in this case, 5 ounces per cup of flour) that could easily be achieved by someone who was measuring by volume. Does that make sense any at all? Haha. Sorry to go off on a tangent. I find this stuff super nerdily interesting. While I personally think using a kitchen scale is the way to go for foolproof results (assuming a recipe has weight measures given and has been tested), I totally respect that others want as-foolproof-as-possible-recipes without having to use a kitchen scale, which is why I was really intentional about finding a weight-per-cup that was reasonable. When I’m remaking favorite recipes from my site and I don’t feel like pulling out my kitchen scale, I know the baking recipes will still work out because I measure the flour (and other dry ingredients) similar to how they would weigh if put on a kitchen scale without having to use fussy methods to measure them. Because I get this same conundrum/question a lot, my recommendation is to 1) use tested and trusted recipes 🙂 and 2) always use the cup measure and/or weight measure given in those recipes even if it’s different than how you would normally weigh or measure. For instance, when I make recipes from the KAF flour site, I always use THEIR weight measures even though they are lower than mine. Anyway, those are my thoughts! Sorry for the novel. 🙂
I was wondering the EXACT same thing! I, too, go by King Arthur’s measurements but you’re my go-to person for all baking recipes, and the difference in ounces has thrown me off a few times. You’re the reason I own a kitchen scale, and I consider your recipes to be trusted! I appreciate your lengthy explanation and am so glad I can sleep at night now knowing your answer 🙂
Perfectly answered– thank you!!
Thanks for the explanation Mel!
While we’re on this topic, is there a kitchen scale you would recommend? I have an Escali, and it has a hard time measuring amounts like .05 oz. ground cloves or .11 oz cinnamon ( a recipe from a local cafe).
This is the one I have and love. https://www.amazon.com/gp/product/B00VAQFXWI/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
However, I’ve never measured that small of an amount so I don’t know how/if it would handle it.
I’ve never had a swig sugar cookie…living in the midwest will do that (although we do have Culver’s 😉 )! I’ve seen copycat recipes and have been interested! I’ll try yours for sure! They would be fun for Valentine’s Day with cute heart sprinkles!
I’ve never heard of a Swig cookie. My son would love them! Sprinkles! Does the frosting form a crust on top? Can the cookies be stacked on a platter?
It forms a really light crust after sitting (at room temp or the fridge) for an hour or so. I think if the sprinkled/frosted sugar cookies have been refrigerated and the frosting firmed up a bit, they could be stacked (in one double layer – probably not more than that).
Your chocolate swig style cookies are one of my ultimate favorites too! They are divine! I tried my first real swig cookie this past November. Honestly, after having your chocolate ones, I was not that impressed. We got one of their chocolate frosted, one of their regular frosted and then a chocolate chip coconut, and the coconut was our favorite. Homemade are soooo much better! Looking forward to trying this! And I think I have been around since the sugar gems recipe! Love it!
Soooooo, will melted butter not work in this recipe?
Do you mean in place of the oil? I haven’t tried it, but it will probably affect the texture (although probably worth a try if you feel like experimenting).
Yes, and, thank you, for replying! I always like to use butter whenever possible for the awesome flavor.
Can you explain the “Swig” part? Is that a brand of sugar? Is it an acronym?
Good question, Clare – I should have explained that in the post. There’s a popular soda/cookie shop called SWIG (started in St. George, Utah, I think) that’s kind of taken the Utah/Idaho/California area by storm and now there are tons of knockoff shops (Sodalicious, among others) and most of them sell a pressed, frosted sugar cookie like this.
As soon as I read this I had to compare it with the swig knock off recipe I’ve been using for years and it’s the one from Mandy you referenced above ha! I like that you use sour cream instead of water in your dough, and the frosting is definitely different, I have no doubt yours will be amazing! So these will be made soon!