Swig Sugar Cookies [Copycat]

Swig Sugar Cookie [Copycat]

Have you ever had a Swig sugar cookie?  Have you heard of them?

I’ve heard of them but haven’t ever eaten a real, honest-to-goodness cookie from one of their Swig Shacks.  But I’ve made them.  I don’t know if this is how they really taste but these are THE BEST SUGAR COOKIES EVER! They’re soft, yet substantial.  They’re buttery, and sugary.  And the frosting!  On these cookies, this frosting is so much better than butter cream frosting, which is what I usually put on rolled out sugar cookies.  I beg you to not even think about substituting it out for your “favorite” frosting.  These cookies absolutely must have this frosting. Swig cookies do have pink frosting but they don’t have sprinkles (I think they look cuter with them, though).

Here’s a little newsreel if you want to see what Swig and their cookies are all about:

I just learned that there’s a Swig location near one of my son’s home – I’m going to go get a cookie the next time I’m there visiting!

Are you ready to give them a try?  Here’s the recipe I use.  It’s a combination of about 3 or 4 that are floating around the web.  It’s seriously just about the most delicious cookie ever.

Swig Sugar Cookies

Yield: about 65 cookies (making them into 1-inch balls)


    For the Cookies:
  • 1 cup butter, softened
  • 3/4 cup Crisco, butter flavored
  • 1-1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons milk (or water)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5-1/2 cups all-purpose flour
  • (about 1/3 cup more of granulated sugar for the tops of the cookies)
  • For the Frosting:
  • 1/2 cup butter, softened
  • 3/4 cup sour cream
  • pinch of salt
  • 6 to 6-1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1-2 tablespoons milk (if needed)
  • 1 or 2 drops of red food coloring


    For the Cookies:
  1. In medium sized mixing bowl, combine the flour, baking soda, cream of tartar, and salt.
  2. In the bowl of a stand mixer, cream together the butter and Crisco until it's light and fluffy, about 2-3 minutes.
  3. Add in the sugar and powdered sugar and mix well.
  4. Add the milk and mix well.
  5. Add the eggs and mix well.
  6. Add in the flour mixture and mix until smooth and well-combined (but try not to over mix).
  7. Depending on the size of cookies you want, roll the dough into balls that are between 1 - 2 inches in diameter. (I like smaller cookies so I roll them into 1-inch balls.)
  8. Place the dough balls on a cookie sheet sprayed with cooking spray (or use a silicone baking mat).
  9. Place the 1/3 cup sugar in a small bowl. Spray the bottom of a glass (or the cooking spray cap) then dip it into the bowl of sugar to get a light coating of sugar on the bottom of the glass or cooking spray cap.
  10. Press each ball down slightly with the sugar coated glass or cap to get that rough Swig edge. The cookies are best when thick so don't press them too thinly. Repeat for each cookie.
  11. Bake at 350 degrees for about 8 minutes, until the edges are just barely starting to brown. To keep the cookies soft, don't over bake.
  12. Cool on wire racks.
  13. For the Frosting:
  14. Cream together the butter, sour cream, and salt.
  15. Add in the powdered sugar, 1 cup at a time, and mix well.
  16. Add in the vanilla and mix well.
  17. Add in the milk, if needed, to make a creamy, yet slightly firm frosting that will hold it's shape when frosting the cookies.
  18. Add in the food coloring and mix well.
  19. Frost the cooled cookies.
  20. Enjoy!

Swig Sugar Cookie [Copycat]


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