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5.0 from 111 votes

Copycat Swig Cookies

Make Swig's famous sugar cookies at home! These copycat Swig cookies are THICK and delicious, topped with a creamy frosting.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 36
Calories: 257 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookie
  • 1 cup Butter, room temperature
  • ¾ cup vegetable oil
  • 1¼ cup sugar
  • ¾ cup powdered sugar
  • 2 tablespoons sour cream
  • 2 eggs
  • 5½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon salt
  • ¼ cup sugar
Frosting
  • 6 tablespoons Butter, room temperature
  • 3 cups Powdered sugar, sifted
  • 4 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1-2 drops pink food coloring

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and lightly grease a cookie sheet. Set aside.
  2. In the stand of a mixer, cream together butter, oil, sugars, sour cream, and eggs. Mix until well combined and fluffy.
  3. In another bowl, combine flour, baking soda, cream of tartar, and salt. Slowly add to your creamed mixture and mix until combined.
  4. Roll dough into 1½ inch balls and place on a greased cookie sheet.
  5. Place ¼ cup sugar in a separate bowl. Lightly grease the bottom of a glass with cooking spray. Dip the bottom of the glass into the sugar and then press down onto each dough ball to make it about 3 inches in diameter to give the cookies their cracked edges.
  6. Bake for 8-9 minutes and let sit on the cookie sheet for 5 minutes before removing to a cookie rack.
Frosting
  1. While the cookies are cooling, cream the butter, powdered sugar, 1 drop of food coloring, and vanilla extract. Mix well and add the desired amount of milk to get it the desired thickness. I add 3-4 tablespoons.
  2. Spread frosting on cookies right before serving.

Notes

  • Recipe notes. I rolled my dough balls to be 1½-inch in diameter. Using a cup with a 2½-inch base diameter, I pressed cookies to a ⅜-inch thickness and 3-inch diameter. When cookies were cooked they were 3½-inches wide.
  • ½-inch
  • ½-inch
  • ⅜-inch
  • ½-inches
  • Store frosted cookies in an airtight container separating layers with wax paper or parchment paper. Keep at room temperature for 3-4 days, 5-7 days in the refrigerator, or 3 months in the freezer. 

Nutrition Information

Calories 257kcal (13%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 8g (40%) Cholesterol 29mg (10%) Sodium 183mg (8%) Potassium 38mg (1%) Sugar 19g (38%) Vitamin A 250IU (5%) Calcium 11mg (1%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 36Serving

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 29mg 10%
Sodium 183mg 8%
Potassium 38mg 1%
Sugar 19g 38%
Vitamin A 250IU 5%
Calcium 11mg 1%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.