These Swig Sugar Cookies are a copycat version of the drink store cookie. Known for their crimped edge and pink frosting.

Swig Sugar Cookies | The Girl Who Ate Everything

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SWIG SUGAR COOKIES

My friend Suzana brought these cookies to Bunko and I think I ate about 5 of them. Supposedly these are a knockoff from a little bakery called Swig in Utah.

I’ve never been there and can’t tell you if they taste similar, but I can vouch that this recipe is really good and completely unique.

They have a somewhat crispy outside with a soft interior and are topped with a sour cream frosting. I even caught my husband sneaking one for breakfast and he’s a really disciplined, healthy eater.

There’s no extensive rolling or cutting out. These are pretty straightforward and totally worth making. Today.sugar-cookie-dough

Start by rolling your dough into equal sized balls. swigPour some sugar on a plate and dip the bottom of a glass in it to make a layer of sugar. I noticed that depending on the glass sometimes it sticks and sometimes it doesn’t. If your sugar isn’t sticking you can spray it with cooking spray and then dip it.
press Take the sugar dipped glass and press it into the ball of dough to give it that cracked edge.

Swig Sugar Cookies | The Girl Who Ate Everything

OTHER COOKIES RECIPE

Swig Sugar Cookies

5 from 1 vote
Swig Cookies are no roll, easy, and the best cookies. A sugar cookie with a sweet frosting.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 cookies

Ingredients

Sour Cream Frosting

  • 1/2 cup unsalted butter, softened
  • 1/4 cup sour cream
  • 4 cups powdered sugar
  • 1/2 teaspoon almond extract
  • milk for thinning

Instructions
 

  • Preheat oven to 350℉ and line two baking sheets with parchment paper.
  • In a large bowl, cream together butter, oil, sugars, eggs, sour cream, and vanilla. Mix in the flour, baking soda, cream of tarter, and salt.
  • Roll a golf ball sized ball of dough and place it on your cookie sheet
  • Place 1/4 cup of granulated sugar in a bowl. Spray the bottom of a glass with cooking spray. Stick the bottom of a glass in the sugar and press down the cookie to about 1/2 inch thick so the dough spills out the side and creates a lip.
  • Bake for 7-8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.
  • For the frosting: cream together the butter, sour cream, and almond extract. Slowly add the powdered sugar. Add milk to your desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.
  • Frost the cooled cookies.
Cuisine: American
Course: All Desserts, All Recipes
swig cookies
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!