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Bring the magic of your favorite soda shop home with these copycat Swig Sugar Cookies. Each soft, chilled cookie is topped with creamy pink frosting that melts in your mouth.
Copycat Swig Cookies
If you know, you know. Swig sugar cookies are famous for a reason. Thick, super soft, and topped with a tangy swirl of pink frosting, they’re the kind of cookie that’s a little unexpected and totally irresistible. This version stays true to the signature texture (think tender and slightly crumbly in the best way), and the chilled cookie-frosting combo is a match made in heaven. Honestly, it’s what makes these cookies magical.
Ingredients
Here is everything you need to make these cookies plus some simple substitutions.
- 1 ½ cups unsalted butter – Adds a rich flavor to the cookies and the frosting. You can use salted butter, but be sure to reduce the amount of salt added to the recipe.
- ¾ cup vegetable oil – Helps keep the cookies moist. Use canola oil as an alternative.
- 1¼ cups granulated sugar – The perfect amount to sweeten the cookies.
- 4 ¼ cups powdered sugar – Makes the cookies extra soft and helps thicken the frosting.
- ½ cup + 2 tablespoons sour cream – Adds a slight tang and moisture to the cookies, helping to create a smooth frosting. Greek yogurt can be used as a substitute for the cookies and cream cheese in the frosting.
- 2 large eggs – Eggs bind the dough together.
- 1 ½ teaspoons vanilla extract – Gives a warmth to the cookie and frosting. You can use almond extract as an alternative.
- 5 cups all-purpose flour – Flour gives structure to the cookies.
- ½ teaspoon baking soda – Helps the cookies spread while baking.
- ½ teaspoon cream of tartar – This is the secret to super soft, chewy cookies. ½ teaspoon of lemon juice will have a similar effect.
- ½ teaspoon salt – Enhances the overall flavor of the cookies. Sea salt or kosher salt will work.
- 2–3 tablespoons milk – The milk thins the consistency of the frosting.
- 1–2 drops pink gel food coloring – The trick to getting the signature pink color in the frosting. You do not have to color the frosting and can omit this ingredient.
How To Make Copycat Swig Sugar Cookies
Mix the dry and wet ingredients, chill, bake, chill again, frost, and serve. Let me show you how.
- Mix the dough – In a large mixing bowl, cream together the butter, oil, granulated sugar, and powdered sugar until the mixture is light and fluffy. Add the sour cream, eggs, and vanilla and mix until smooth.
- Add the dry ingredients – In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add to the wet ingredients, mixing just until a soft dough forms. It should be thick but not dry.
- Chill the dough – Cover and chill the dough for at least 1 hour. This helps the cookies retain their shape and achieve a soft yet set texture.
- Preheat and prep – When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Shape cookies – Scoop out about 2 tablespoons of dough and roll into a ball. Place the dough on the baking sheet and gently flatten it with the bottom of a glass (lightly greased or dipped in sugar to prevent sticking).
- Bake cookies – Bake for 10–12 minutes, just until the edges are set. The centers should still look soft.
- Cool completely – Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Once thoroughly cooled, chill the cookies in the fridge for at least 30 minutes before frosting.
- Make the frosting – In a medium bowl, beat together the butter and sour cream until smooth. Add powdered sugar, vanilla, salt, and 2 tablespoons milk. Beat until creamy, adding an extra tablespoon of milk if needed. Stir in the pink gel coloring.
- Frost and serve – Spread a generous layer of pink frosting over each chilled cookie. Serve cold for the ultimate copycat experience.
Essential Recipe Tips
Don’t skip the sour cream. It gives both the cookie and frosting their signature tang and soft bite.
Flatten gently. Swig cookies are all about that wide, flat look. Use a sugared glass for that perfect press.
Serve chilled. These cookies are next-level when cold. That soft, melt-in-your-mouth texture with cool, creamy frosting? Chef’s kiss.
Make It A Meal
Nothing goes better with a Swig cookie than a Swig soda! Wash this cookie down with a delicious Dirty Dr. Pepper or Swig Waikiki Drink (Copycat).
Swig Sugar Cookies
Equipment
- mixing bowls
- Hand mixer or stand mixer
- measuring cups and spoons
- Rubber spatula
- baking sheets
- Parchment paper
- Cookie scoop or spoon
- wire cooling rack
- Offset spatula or butter knife
Ingredients
For the Chilled Sugar Cookies:
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup vegetable oil
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
For the Pink Frosting:
- ½ cup unsalted butter, softened
- ½ cup sour cream
- 3½ cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 –3 tablespoons milk, as needed
- 1 –2 drops pink gel food coloring
Instructions
Mix the dough:
- In a large mixing bowl, cream together the butter, oil, granulated sugar, and powdered sugar until light and fluffy. Add sour cream, eggs, and vanilla, and mix until combined.
Add the dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms. It should be thick but not dry.
Chill out:
- Cover the dough and chill for at least 1 hour. This helps the cookies hold their shape and get that classic soft-but-set texture.
Preheat and prep:
- When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper.
Shape and bake:
- Scoop out about 2 tablespoons of dough and roll into a ball. Place on the baking sheet and flatten slightly with the bottom of a glass (you can lightly grease or sugar the glass to prevent sticking). Bake for 10–12 minutes—edges should be just set, but the centers will still look soft. Don’t overbake.
Cool completely:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, chill the cookies in the fridge before frosting for a true Swig-style finish.
Make the frosting:
- Beat together the butter and sour cream until smooth. Add powdered sugar, vanilla, salt, and a splash of milk. Beat until creamy, adding more milk as needed to reach your preferred consistency. Add a few drops of pink gel food coloring until you achieve the perfect pink.
Frost and serve:
- Spread a generous dollop of frosting on each cooled (and preferably chilled) cookie. Serve cold for the most authentic copycat experience.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Swig Sugar Cookies Recipe FAQs
100%! Chilling the dough is the secret to helping the cookies retain their shape during the baking process, giving them a soft yet still firm texture that we all know and love.
This is the secret to getting the same signature chilled cookie and frosting combo you love at Swig.
Just change up the color or leave it out altogether. It will not affect the taste of the cookie, just the appearance.
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