These are the best frosted sugar cookies you’ll ever have! This copycat Swig sugar cookies recipe is easy and delicious…plus no rolling or cutting out required!
What are Swig cookies anyway?
Swig is a super popular drink and cookie drive-thru restaurant in Utah. People flock there to get their favorite soda combinations and pick up their famous sugar cookies while they’re at it.
The sugar cookies…they are like nothing you’ve tried before. Although very close to this cookie exchange winning sugar cookie recipe, I guarantee that even sugar cookie haters will love this copycat Swig cookies recipe. And yes, it’s very similar to Crumbl cookies, too!
What sets these Swig sugar cookies apart is the ingredients. You’ll need:
- real butter, softened
- canola oil
- white granulated sugar
- white powdered sugar
- sour cream
- cream of tartar
- baking soda
- all-purpose flour
- butter, sour cream, cream or milk, powdered sugar and vanilla for frosting
How To Make Swig Cookies
This sugar cookie recipe calls for 5 ½ cups flour! So I used my Bosch mixer, but a Kitchenaid or hand mixer would work, too. Just make sure to use a large bowl.
The trick is to mix the butter and sugars together for a few minutes until they are light in color and fluffy. Then add the cream of tartar, baking soda, and salt by sprinkling them even across the butter mixture. Add in eggs, vanilla, sour cream and mix again for a minute or two until fluffy.
Finally, add the flour into the dough mix until there are no wet streaks remaining. Overmixing the dough will create dry and crumbly cookies…not what you want.
I hope you love this cookie recipe as much as we do!
After you make this recipe, will you pretty please leave a comment with a star rating? This will help others find this amazing recipe! Thanks SO much! ♡Print
The best sugar cookies ever…plus no rolling out or cutting required!
- 1 cup butter, softened
- ¾ cup canola oil (or neutral flavored oil)
- 1 ¼ cups white sugar
- ¾ cups powdered sugar
- ½ tsp. baking soda
- ½ tsp. cream of tartar
- ½ tsp. salt
- 2 Tbsp. sour cream
- 2 eggs
- 1 tsp. vanilla extract
- 5 ½ cups all-purpose flour
- granulated sugar for pressing the cookies
- ¾ cups butter, softened
- 2 Tbsp. sour cream
- 1 tsp. vanilla
- 2 Tbsp. cream or milk
- 6 cups powdered sugar
- Preheat the oven to 350 degrees F. Line large baking sheets with parchment paper or spray.
- In a stand mixer or large bowl, cream the butter, oil, white sugar and powered sugar together until light and fluffy, about 2 minutes.
- Sprinkle salt, cream of tartar, and baking soda evenly across mixture. Mix. Then add eggs, sour cream, vanilla and stir another 1-2 minutes.
- Finally add the white flour and mix until no wet streaks remain. Do not overmix.
- Use a large cookie scoop (about 3 Tbsp. in size) to scoop out dough. Place on cookie sheet. Spray the bottom of a cup with cooking spray and then dip into a bowl of granulated sugar. Then press down on the cookie dough ball you just placed on cookie sheet making the cookie about ½ inch thick. Repeat until the tray is full.
- Bake for 10-12 minutes. I bake for 10 minutes and take them out before the edges start to turn brown. The trick is soft cookies, so don’t overbake.
- Let the cookies sit on the tray for a few minutes and then move them to a cookie rack to cool completely.
To make the frosting:
- Cream the butter, sour cream, cream or milk and vanilla until light and fluffy. Slowly add the powdered sugar and mix until a thick frosting forms. Add more milk or cream until the frosting is thick but spreadable.
- Frost each cookie generously and then add sprinkles.
- You can freeze the formed cookie dough before baking or freeze the completed cookies. Let thaw to room temperature to enjoy.
- Try these cookies chilled…they are so good!
- Category: cookies
Keywords: swig cookies, swig sugar cookies, sugar cookies, frosted sugar cookies