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Copycat Swig Sugar Cookies

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Copycat Swig Sugar Cookies

-Updated with my ombre frosting for our Valentine’s Day treats!

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 big food 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.

Copycat Swig Sugar Cookies

I’ve been craving them lately and found a great copycat recipe online from Vintage Revivals. I only made a couple tweaks to amounts and included vanilla extract and almond extract (to the cookie dough and frosting). Adds so much flavor and depth. If you have allergies, just omit the almond extract. I always omit it when I’m baking these for groups in case there are any nut allergies. And they are still delicious!

Copycat Swig Sugar Cookies
Copycat Swig Sugar Cookies

We made them for a lemonade stand and made most of our sales from these cookies! They are so good.

Copycat Swig Sugar Cookies

The perfect flavor and texture. Our favorite sugar cookie!
Makes 24 to 40 cookies depending on size.


Sugar Cookie Ingredients

  • 1 c. unsalted butter room temperature
  • 3/4 c. vegetable oil
  • 1 1/4 c. white sugar
  • 3/4 c. powdered sugar
  • 3 tbsp. water
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract (optional)
  • 2 Eggs
  • 1/2 tsp. Baking Soda
  • 1 tsp. Salt
  • 5 1/2 c. Flour


  • 3 sticks (1.5 cups) room temperature butter, unsalted
  • 2 tsp. vanilla
  • 1/2 tsp. almond extract (optional)
  • 1 bag powdered sugar (2 lb. bag)
  • 1/4 – 1/3 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.
  • Scoop or roll dough into 2-3 tbsp. sized balls. Lay out 9-12 dough balls, well spaced, on a cookie sheet. Chill for 15-20 minutes.
  • Now its time to give these cookies their signature rough edge. Put 1/4 c of sugar in a dish (this is in addition to the sugar 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. 
  • Bake at 350 for 7-8 minutes. They should just barely be set on the top (not even brown on the top). Remove from oven and let rest on pan. They will finish cooking and form on the pan.
  • Once they are cool put them in the fridge. They taste best if you frost them when chilled, but you can also eat/frost them at room temperature.


  • Start by creaming butter in a stand mixer with the paddle attachment – whip 5 minutes until fluffy and light. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until all the powdered sugar is added, and 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 3-5 minutes. The longer you whip it the fluffier off will be!
    Frost chilled cookies. Eat immediately, or chill again before serving.
  • Keep cookies in a sealed container until they are ready to serve. Swig cookies taste great chilled. I even like to keep them in the freezer before transporting anywhere – makes it cleaner to transport and they’ll taste great.
Copycat Swig Sugar Cookies
Swig Copycat Sugar Cookies
Copycat Swig Sugar Cookies

Our stand was a hit! I credit the Coypcat Swig Sugar Cookies. People came just to buy dozens of them.Swig Copycat Sugar Cookies & Lemonade Stand

Copycat Swig Sugar Cookies

Let me know if you make these copycat Swig sugar cookies! They are delicious.

Copycat Swig Sugar Cookies

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  1. These are so cute! They would be perfect for a kids party. I love your pink icing hues too!

  2. Sarah Robertson says:

    Hey lady! I love these so much and have made them so many times!! Yummmmm. I’ve always been curious how many cookies you get per batch?

    1. It depends on the size you scoop them! If I scoop them small I get 45 cookies per batch – if I do them larger only about 25!

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