Swig Cookies
These popular cookies originated in Utah at Swig Soda Run shops. Their signature cookie is a cold, rough-edged, sugar cookie topped with a glorious sweet pink frosting. Once I tasted this cookie, I was hooked and knew I needed to figure out how to recreate them in my own kitchen. They’re thick, slightly crisp on the outside, chewy on the inside and of course, topped with creamy frosting. And with all the variations with this recipe, the possibilities are endless! Mix and match cookie and frosting combinations to make your own delicious treats.
Tips for Signature Swig Cookies
Keep the sugar cookies in the freezer after you bake them. When you are ready to eat a cookie, remove it from the freezer and frost it. This is what they do at Swig. The cookie is best when served ice cold instead of room temperature. If you’ve never tried eating cookies this way, pop a few in the freezer and try it. I tell you, I am a fan!Create the rough edge of the cookie by dipping the bottom of a glass into sugar, then press it onto the cookie dough ball.Stay up to date on the latest creations from Swig at swig.com.If you would like to try a Swig drink to go along with these Swig Cookies, you have got to try our homemade version of Swig’s Raspberry Dream Soda, here!Go to the recipe card for the Swig Sugar Cookie recipe. The following are more delicious variations.
Swig Peanut Butter Cookies
For the Cookie Dough:
¾ c. butter, softened1 c. peanut butter1 ¼ c. sugar¾ c. powdered sugar2 Tbsp. water2 eggs3-4 c. flour½ tsp. baking soda½ tsp. cream of tartar1 tsp. salt*extra sugar for pressing cookies
For the Frosting:
½ c. butter, softened½ c. peanut butter¼ c. sour cream½ tsp. vanilladash salt2 ½ – 3 c. powdered sugar
Directions:
Preheat oven to 350-degrees.In a stand-mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs.In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.For the Frosting: Cream together butter, peanut butter, sour cream, vanilla and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!
Swig Coconut Cookies
For the Cookie Dough:
1 c. butter, softened¾ c. vegetable oil1 ¼ c. sugar¾ c. powdered sugar2 Tbsp. water1 ½ tsp. coconut extract2 eggs5 ½ c. flour½ tsp. baking soda½ tsp. cream of tartar1 tsp. salt*extra sugar for pressing cookies
For the Frosting:
½ c. butter, softened¾ c. sour cream1 tsp. coconut extractdash of salt1 ½ – 2 lbs. powdered sugartoasted coconut (for topping)
Directions:
Preheat oven to 350-degrees.In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs.In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve!
Swig Chocolate Cookies
For the Cookie Dough:
1 c. butter, softened¾ c. vegetable oil1 ¾ c. sugar¾ c. powdered sugar2 Tbsp. water2 eggs4 c. flour¾ c. cocoa powder½ tsp. baking soda½ tsp. cream of tartar1 tsp. salt*extra sugar for pressing cookies
Directions:
Preheat oven to 350-degrees.In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
For the frosting we used the recipe here
Swig Lemon Cookies
For the Cookie Dough:
1 c. butter, softened¾ c. vegetable oil1 ¼ c. sugar¾ c. powdered sugar2 Tbsp. water1 tsp. lemon juice1 Tbsp. fresh lemon zest2 eggs5 ½ cup flour½ tsp. baking soda½ tsp. cream of tartar1 tsp. salt*extra sugar for pressing cookies
For the Frosting:
¼ c. butter, softened1 (8z. pkg) cream cheese2 Tbsp. lemon juice2 tsp. lemon zest1 tsp. vanilla extract1 ½ – 2 lbs. powdered sugar
Directions:
Preheat oven to 350-degrees.In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!
How to Make Swig Sugar Cookies
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