-Updated with my ombre frosting for our Valentine’s Day treats!
Copycat Swig Sugar Cookies
One of my favorite things about going back to Salt Lake to visit family is visiting all our favorite food spots – old favorites from when we lived there and new spots that have popped up. Swig Sugar Cookies are always a must.
A huge trend in the past several years has been drive-thru soda stops – complete with dozens of sodas, syrups, shakes, and really almost any combo you could think of for a drink. Many of these stops also sell homemade sugar cookies. Really big, really thick, and slightly chilled which for some reason makes them taste better. Our favorite cookies are from Swig. If you ever visit Utah, be sure to find a Swig drink stop. These Copycat Swig Sugar Cookies are so good, it helps when you’re missing these amazing cookies.
I’ve been craving them lately and found a great copycat recipe online from Vintage Revivals. I only made 2 tweaks which included adding vanilla extract and almond extract (to the cookie dough and frosting). You’ll be surprised that much of the frosting is made from sour cream – I was! – but trust me, I don’t even like sour cream much and LOVED the frosting. Adds a depth of flavor. The almond extract is key.
We made them for a lemonade stand and made most of our sales from these cookies! They are so good.
Copycat Swig Sugar Cookies
- Cookie Ingredients:
- 1 C Butter room temperature
- 3/4 C Vegetable Oil
- 1 1/4 C Sugar
- 3/4 C Powdered Sugar
- 2 T Water
- 1 tsp. vanilla
- 1 tsp. almond extract
- 2 Eggs
- 1/2 t Baking Soda
- 1 t Salt
- 5 1/2 C Flour
- 1/2 cup room temperature butter
- 3/4 C Sour Cream
- 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- Approx 1 2lb Package of Powdered Sugar add a bit more if it's too runny
- 1 t salt
- 1/4 C Milk
- Red Food Coloring
Preheat oven to 350 degrees.
Cream butter, oil,sugars, water, extracts, and eggs in a stand mixer with the paddle attachment.
Separately, combine dry ingredients, then slowly add to wet. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.
Bake at 350 for 7-8 minutes. They should just barely be browning on the bottom (not even brown on the top). Remove from oven and let rest on pan. They will finish cooking and form on the pan.
Move cookies to a cooling rack. Once they are cool put them in the fridge. Don't frost until chilled.
Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1-3 drops of red food coloring (depending on how pink you'd like the frosting) and whip on high for 1 minute.
Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving).
Our stand was a hit! I credit the Coypcat Swig Sugar Cookies. People came just to buy dozens of them.
Let me know if you make these copycat Swig sugar cookies! They are delicious.