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This copycat recipe for Swig’s famous pressed Sugar Cookie is the perfect sugar cookie with a sweet tangy frosting made with sour cream. It’s the sugar cookie of your dreams!
Everyone needs a good go to sugar cookie recipe, and this is it. If you live in Utah, then you’ve probably tried the amazing Swig Drive Through Stop sugar cookie, they’re the best! If you don’t live in Utah (or even if you do), you’ll want to make these at home and share with your family and friends, they’ll love you forever!
Swig Sugar Cookie Ingredients:
- flour
- salt
- baking soda
- cream of tarter
- salted butter
- vegetable oil
- sugar
- powdered sugar
- water
- eggs
- vanilla
For the Icing:
- salted butter
- sour cream
- salt
- milk
- powdered sugar
- vanilla
- red food coloring
How to make Swig Sugar Cookie Recipe:
- Preheat and mix dry ingredients: Preheat oven to 350 degrees F. In a mixing bowl whisk and sift together flour, salt, baking soda, and cream of tarter. Set aside.
- Make your dough: In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
- Scoop dough: Using a 1 1/2inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
- Prep cookies: Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks Frappuccino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
- Bake and cool: Bake the cookies for only 8 minutes. You don’t want to over bake. Let them cool right on the pan.
How to make the Icing:
- Mix ingredients: Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined.
- Ice your cookies: Using a rubber spatula add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge.
- Store or serve: Store cookies in a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies. These cookies are served chilled because of the sour cream in the pink frosting.
How to store these pressed sugar cookies:
These cookies are meant to be kept refrigerated and they freeze great too, so you can enjoy right away, or stow away in the freezer (up to two months) for a special occasion, like a party or a baby shower.
Homemade Swig cookies at home:
You’re going to want to make this Swig cookie copycat recipe. The taste is amazing but you are also getting more for less. Because I love a good cost breakdown. At Swig the cookies cost $1.60. The cookies at Swig are bigger in size than the size of cookies we’re making here, but if you make them at home, you can make about 4 dozen cookies for the cost of 4 cookies at Swig.
Room temperature butter for sugar cookies:
Do you store your butter in the freezer? I do, especially when I buy it in bulk. So if you’re like me, you’ll need to allow that rock hard frozen butter to come to room temperature. So if you want to make these cookies today…(you do, you really do!), go ahead and get three sticks of butter out of the freezer right now.
Cookie recipe prep:
One of my favorite ways to prep for a recipe is to gather and measure out all the ingredients onto a sheet pan. This way things can go smoothly once you start. It’s also helpful for baking or cooking with kids. They can help dump things into the bowl, and you can know that everything has been measured out correctly. Here’s a look at all the ingredients all in one place…”mise en place” as the french like to call it: meaning to get all your measured and prepared ingredients ready before you start cooking or in this case baking. I love doing this.
How to get your eggs to room temperature fast:
This recipe calls for room temperature eggs, but my eggs are always ice cold in the fridge. Here’s a quick tip for bringing eggs to room temp quickly: drop them into a glass jar filled with hot water from the tap. Let them sit in the water while you measure and prep all your other ingredients until you need them.
We recently made this great video to show you how easy they are to make at home!
The ice cream scoop is such a time saver!
Swig Sugar Cookie Recipe
The best pressed sugar cookie recipe topped with tangy, sweet and chilled frosting.
Author Kami | NoBiggie.net
Ingredients
Dry Ingredients:
- 6cupsflour
- 1teaspoonsalt
- ½teaspoonbaking soda
- ½teaspooncream of tarter
Wet Ingredients:
- 2sticksbutter salted, at room temperature
- ¾cupvegetable oil
- 1¼cupsugar
- 1cuppowdered sugar
- 2tablespoonswater
- 2eggsroom temperature
- 1teaspoonvanilla
For the Icing:
- 1stickbuttersalted, room temperature
- ⅓cupsour cream
- ¼teaspoonsalt
- 2-3tablespoonsmilk
- 4cupspowdered sugar
- ¼teaspoonvanilla
- 2dropsred food coloring
Instructions
For the Cookies:
Preheat oven to 350 degrees F. In a mixing bowl whisk and sift together flour, salt, baking soda, and cream of tarter. Set aside.
In the bowl of a standing mixer, cream together the butter and sugars for 2 minutes. Slowly stream in the oil while beating. Add the water and vanilla and then beat the eggs in one at a time until combined. Now add the dry ingredients to the wet ingredients a little at a time, mixing until combined (scrape down the sides of the bowl as needed).
Using a 1 1/2inch ice cream scoop, scoop out the cookie dough into uniform sized scoops onto a parchment lined baking sheet pan. 12 cookies per pan. With this size of ice cream scoop, you can get about 40 to 48 cookies from this recipe.
Place 2 tablespoons sugar in a small dish with a pinch of salt, use more if needed. Take a drinking glass or something about 2 inches in diameter (I used an empty Star Bucks frappuchino glass…you know the kind shaped like an old fashioned milk glass?…it worked great!). Dip it into the sugar (you may need to press the glass into the first cookie dough scoop to grease it up for the sugar to stick to the glass). Press the glass into the cookie dough scoops to form a jagged edge around the cookie. The dough will spill past the edge of the glass. You might need to use your fingers to press pieces of the dough back into the cookie. Repeat this process of dipping the glass into the sugar and pressing it into each scoop of sugar cookie dough.
Bake the cookies for only 8 minutes. You don’t want to over bake. Let them cool right on the pan.
For the Icing:
Cream the butter, sour cream, and salt together. Add powdered sugar a little at a time, alternating with adding the milk. Add extra milk or powdered sugar if needed to reach your desired consistency. Add food coloring and vanilla and mix until combined.
Using a rubber spatular add a big dollop of icing onto each cookie. With the backside of a spoon, spread the icing over the center circle of the cookie. Let the icing dry and set to the touch and then store in an air-tight container in the fridge.
Store cookies in a 9×13 glass pyrex dish with plastic wrap over the top and parchment sheets between the stacked cookies. These cookies are served chilled because of the sour cream in the pink frosting.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
Pressed Sugar Cookies:
Something like an empty Starbucks glass is the perfect 2-inch diameter for each cookie. You’ll first dip your glass into sugar and then press your cookie down, pressing sugar crystals around that jagged edge. Repeat this process until all cookies are pressed.
Famous pink icing with sour cream:
While the cookies cool, you can mix up the pink icing. We like to add a little red dye to the icing to get that cute pink color that you see at Swig. The sour cream in this icing makes it taste so good!
Our favorite cookie baking tools and gadgets (affiliate links):
- 1 1/2 inch stainless steel ice cream scoop
- pre cut parchment sheets: 1/2 size pan sheets
- baking sheet pans
- Kitchenaid stand mixer
- rubber scraper mixing paddle
- stainless steel cooling racks
More Cookie Recipes you HAVE to try:
- Chocolate Marshmallow Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate Peanut Butter Cookies
- Chocolate Chip Pizookies
- Homemade Nutter Butters
- Swig Style Pressed Sugar Cookies *you are here
- Sugar Cookie Fruit Tarts
- Bron Grate Cookie Recipe
- Favorite Chocolate Chip Cookie recipe
That’s it! Do you like Swig cookies? Try this recipe and let me know what you think in the comments below!
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