Swig Sugar Cookie

overhead shot of Swig Cookies on a plate

Swig cookies are a buttery sugar cookie glazed with a unique sour cream frosting that you will love to sink your teeth into.

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Table of Contents

Swig Cookies Ingredients
Substitutions And Additions
How To Make This Swig Cookies Recipe
How To Serve
Storage
Why We Love This Recipe
More Recipes You’ll Love
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These copycat Swig cookies are buttery, tasty, and glazed with a unique tangy frosting made with sour cream. This soft sugar cookie recipe is sure to make a delicious treat that everyone in the family will love.

a close up shot of swig cookies on a cooling rack

Swig Cookies Ingredients

swig sugar cookie raw ingredients that are labeled

The cookie base, made with a mix of butter and shortening, is soft and slightly tangy, thanks to the cream of tartar.

The creamy pink frosting, complemented by vanilla and a hint of sour cream, adds an irresistible sweetness.

You’ll need:

For The Cookies:

5 cups of all-purpose flour
1 teaspoon of salt
½ teaspoon of baking powder
½ teaspoon of cream of tartar
1 cup unsalted of butter, softened
1 cup of butter-flavored shortening
1¼ cups of granulated sugar
1 teaspoon of almond extract
2 eggs
¼ cup of granulated sugar, set aside in a shallow dish

For The Frosting:

½ cup of unsalted butter, softened
1 teaspoon of vanilla extract
4 tablespoons of heavy cream
½ cup of sour cream
4 cups of powdered sugar
Red food coloring

Substitutions And Additions

CREAM OF TARTAR: You can use lemon juice to replace the cream of tartar. For best results, use an equal amount of lemon juice for the cream of tartar the recipe calls for.

HEAVY CREAM: Combining milk and butter can be used as a heavy cream substitute. Mix a quarter cup of melted butter and three-quarters of a cup of milk together to make one cup of heavy cream.

COLOR: If you prefer to make your creamy frosting a different color for these classic Swig cookies, add a few drops of food coloring, and you are all set.

SPRINKLES: Add festive sprinkles on top of these popular cookies to match a specific holiday.

ALMOND EXTRACT: To change up the flavor profile, try substituting almond extract with vanilla extract, orange extract, or lemon extract.

SOUR CREAM: Greek yogurt is a suitable alternative to sour cream in the frosting. It provides a similar tangy flavor and creamy consistency, making it an excellent choice for those who may not have sour cream on hand.

How To Make This Swig Cookies Recipe

Once you whip up the easy cookie dough for this recipe, you will bake the cookies and top them with the tangy frosting.

STEP ONE: First, preheat your oven to 350°F. Line a cookie sheet with parchment paper and set it aside.

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

Set the bowl of dry ingredients aside.

STEP THREE: Using a stand mixer or handheld mixer and a large bowl, cream together the butter and butter-flavored shortening on medium-high speed for 1 to 1½ minutes.

OUR RECIPE DEVELOPER SAYS

Don’t melt the butter! It needs to be softened, but melted butter will ruin your cookies.

STEP FOUR: Add the sugar and continue mixing on medium-high speed for one minute.

STEP FIVE: Lower the mixer speed to low and add the almond extract. Then add the eggs one at a time, mixing well after each egg.

STEP SIX: Keeping the mixer speed on low, slowly add the flour mixture one cup at a time. Mix just until all ingredients are well combined.

flour mixture added to the butter mixture

STEP SEVEN: Using a 1½ tablespoon-sized cookie scoop, scoop out the cookie dough.

Roll the dough into a ball. Space the dough balls three inches apart.

STEP EIGHT: Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.

STEP NINE: Press down in the center of your dough ball until it is about ¼-inch thick.

You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie.

When the cookies are baked, they will measure about three inches in diameter.

PRO TIP:

Make sure not to press the ball of dough too thin. Aim for about ¼-inch thick. If your cookies are too thin, they’ll end up crispy instead of soft. Nobody wants that!

STEP TEN: Bake the cookies for eight to ten minutes until the edges of the cookies are golden brown.

Allow the cookies to cool completely before frosting.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

STEP ELEVEN: In a medium-sized mixing bowl, using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about one minute.

STEP TWELVE: Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.

powdered sugar added to the flour mixture

STEP THIRTEEN: Keeping the mixer speed low, add five to six drops of the red food coloring.

This is just enough to make the frosting a delicate pink.

STEP FOURTEEN: Ice the cookies with the pink frosting right before serving.

How To Serve

These buttery cookies make the best afternoon or evening snack. Enjoy them with a cold, refreshing glass of iced tea or a warm mug of homemade hot chocolate to wash them down.

Get creative by making cookie sandwiches! Spread a layer of frosting between two cookies for a heavenly dessert.

Turn these cookies into ice cream sandwich stars by sandwiching a scoop of your favorite ice cream between two cookies.

We know this sugar cookie recipe is a little bit different than the traditional, so if you’re looking for classic sugar cookie recipes, try our no spread sugar cookies or our lemon sugar cookies.

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Storage

Whether you’ve baked extra batches or want to savor these cookies over a few days, here’s your guide to ensuring they stay delightful.

MAKE AHEAD: You can prepare the cookie dough in advance and refrigerate it for up to two to three days.

Simply shape the dough into individual cookie balls, place them on a baking sheet, and chill in the fridge.

When you’re ready to bake, remove the cookie dough balls from the fridge, let them sit at room temperature for about 10-15 minutes to soften slightly, then roll them in sugar and bake as usual.

IN THE FRIDGE: Store this unique sugar cookie recipe in an airtight container wrapped in parchment paper.

They’ll be best for up to seven days. They need to be refrigerated since there’s milk in the frosting.

IN THE FREEZER: Store these amazing cookies in an airtight container wrapped in parchment paper so they don’t stick together.

They’ll keep in the freezer for two to four weeks.

close up shot of swig sugar cookie stacked on top of each other

Why We Love This Recipe

There are plenty of reasons to love this cookie recipe.

IRRESISTIBLE SOFTNESS: These cookies boast a perfectly soft and tender texture that practically melts in your mouth.

BUTTERY BLISS: With a rich and buttery flavor, these cookies have a delightful richness that perfectly balances their sweetness.

SIGNATURE TANG: The addition of cream of tartar gives these cookies a subtle tang that sets them apart from traditional sugar cookies.

We know you’ll love these tasty Swig cookies. This might become your new go-to recipe since they’re quick and easy and can be iced or decorated any way you wish for many special occasions

FREQUENTLY ASKED QUESTIONS

Can I store these cookies on the counter at room temperature?

These copycat Swig sugar cookies need to be kept in the fridge since they have milk in the frosting. They will keep for up to a week.

Why are these cookies called “Swig”?

The original Swig cookies were sold at the famous Utah Swig soda shop, which is how they got their unusual name.

Can I freeze these cookies?

This copycat recipe can be kept in an airtight container in the freezer for up to a month.

More Recipes You’ll Love

Swig Cookies

5 from 1 vote

Swig cookies are a buttery sugar cookie glazed with a unique sour cream frosting that you will love to sink your teeth into.

Prep Time 10

Total Time 19

Servings cookies

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Ingredients

Cookies

5 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon cream of tartar
1 cup unsalted butter, softened
1 cup butter-flavored shortening
1¼ cups granulated sugar
1 teaspoon almond extract
2 eggs
¼ cup granulated sugar, set aside in a shallow dish

Frosting

½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 tablespoons heavy cream
½ cup sour cream
4 cups powdered sugar
red food coloring

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
In a medium-sized mixing bowl, whisk together the flour, salt, baking powder, and cream of tartar. Set the bowl aside.
Using a stand (or handheld) mixer and a large mixing bowl on medium-high speed, cream together the butter and butter-flavored shortening for 1 to 1½ minutes.
Add the sugar and continue mixing on medium-high speed for 1 minute.
Lower the mixer speed to low and add the eggs 1 at a time, mixing well after each egg.
Keeping the mixer speed on low, add the almond extract and mix just until the flavoring is incorporated.
Keeping the mixer speed on low, slowly add the flour mixture 1 cup at a time. Mix just until all ingredients are well combined.
Using a 1½ tablespoon-sized cookie scoop, scoop out the cookie dough. Roll the dough into a ball. Space the dough balls 3 inches apart.
Using the sugar set aside in a shallow dish and a drinking glass with a smooth round bottom, 2½ inches wide, lightly dampen the bottom of the glass and dip it into the sugar.
Press down in the center of the dough ball until it is about ¼-inch thick. You will need to keep dipping the bottom of the glass in the sugar before pressing down on each cookie. When the cookies are baked, they will measure about 3 inches in diameter.
Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. Allow the cookies to completely cool before frosting.
In a medium-sized mixing bowl, using a handheld mixer on medium speed, mix the softened butter, vanilla extract, heavy cream, and sour cream for about 1 minute.
Lower the mixer speed to low and slowly add the powdered sugar. Continue mixing until the frosting is smooth.
Keeping the mixer speed low, add 5 to 6 drops of the red food color. This is just enough to make the frosting a delicate pink.
Ice the cookies right before serving.

Notes

Don’t melt the butter! It needs to be softened, but melted butter will ruin your cookies.
Make sure not to press the ball of dough too thin. Aim for about ¼-inch thick. If your cookies are too thin, they’ll end up crispy instead of soft. Nobody wants that!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
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