Swig Sugar Cookies

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I know, you probably don’t need to see another sugar cookie on this blog. But this sugar cookie is different.

Swig Sugar Cookie

There is a soda shop in Southern Utah called Swig. I have never actually been there. But their soda concoctions are all the rage right now. Ever heard of a “Dirty Diet Coke”? It is a Diet Coke (or Dr. Pepper or Coke) with added coconut syrup and lime. If they didn’t invent the drink, then they are the ones who made it popular.  Pretty soon there are going to be support groups for Dirty Dr. Pepper addictions. People can’t get enough of the stuff. Another Swig just opened nearby and there are a couple knock-offs in business as well. There is always a line 10 cars long in their drive-thru’s.

I hate to wait in line for much of anything including a fancy pants soda. I have tried a drink from one of Swig’s competitors. It was pretty good! I keep thinking I will go back, but that line chases me away every time.

I was blog browsing a little while ago and saw a picture of a Swig sugar cookie copycat. It looked so delicious! I had to make it, even though I’d never tried a real Swig sugar cookie.  I stopped everything I was doing to make them.

Unfortunately, I had to leave for work before they had cooled enough to frost them, so I didn’t get to try one right then.

When I got to work, I went to the back office to put all my stuff away and saw on the table a basket of genuine Swig sugar cookies! What are the chances?!? I told my co-workers that I had just finished baking a copycat recipe of those exact cookies and that I would need to sample the real thing to know how it compared.

When I got home, I was able to frost and try my copycat and compare it to the real deal.

Taste-wise, they were almost identical. The real one was at room temperature because it had been sitting on the desk for a while. The recipe I used called for the cookie to be served cold with room temperature icing, which is how I ate my copycat.This lent a different texture, both were yummy.

Appearance-wise, the real cookie was about 3 times the size of the ones I had made. But they both had the  jagged edges and to be perfectly honest my frosting job looked nicer. Theirs was a little slopped on. Mass production will do that.

All-in-all the copy cat was darn near like the real deal (which means fabulously delicious!) Now I can skip the line and go open a bottle of Coke and enjoy my own sugar bomb.

Swig Sugar Cookies

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: Approximately 3 dozen

Swig Sugar Cookies


    For Cookies
  • 1 cup butter, room temperature
  • 3/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 1/2 cup flour
  • extra granulated sugar for coating
  • For Frosting
  • 1/2 cup butter, room temperature
  • 3/4 cup sour cream
  • 2 pounds powdered sugar (You will probably not use the entire amount.)
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • red food coloring (optional)


    For Cookies
  1. Preheat oven to 350
  2. Cream butter, vegetable oil and sugar together until light and fluffy.
  3. Add water and eggs and combine until well incorporated.
  4. Combine dry ingredients in a large bowl, then slowly add to butter mixture.
  5. Mix until everything is combined. Your dough will be fairly crumbly and should not be sticky.
  6. Roll balls of dough about golf ball sized. Place on a lined baking sheet.
  7. Place about 1/3 cup sugar in a shallow dish. Add a pinch of salt. Stick the bottom of a glass into the sugar, then press it into the center of one of the balls of dough. You want the dough to spill out over the sides of the glass. It should give the cookie a rough, crinkly looking edge.
  8. Repeat with all the balls of dough. Dipping the glass in the sugar before pressing each ball.
  9. Bake at 350 for approximately 8 minutes. They should not be browned at all. Still very light in color.
  10. Leave on the baking sheet for a few minutes until they are firm enough to transfer to a cooling rack.
  11. Let cool, or even better, refrigerate before icing and serving
  12. For icing
  13. Cream butter and sour cream together with salt. Add milk until well combined. Slowly add powdered sugar 1 cup at a time. (I added about 7 cups before I got the consistency I wanted.)
  14. You want your icing to hold a soft peak.
  15. Add one drop of red food coloring and whip for about 1 minute until light and fluffy.
  16. Add more milk or more powdered sugar if your icing is too thick or too thin.
  17. To assemble
  18. Keep your cookies sealed until ready to serve. To be true to a Swig sugar cookie, you have to serve the cookie cold with the frosting at room temperature.
  19. If you don't want to do that, then just frost them and serve them, they will still be great. Make sure you bring your frosting to room temperature before trying to spread it on the cookies.

Recipe Source: Vintage Revivals

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