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Swig Sugar Cookies {Copycat Recipe}
4.7 from 1,030 votes

Swig Sugar Cookies {Copycat Recipe}

These Swig Sugar Cookies replicate the signature soft texture and buttery flavor of the originals, combining butter and neutral oil with both granulated and powdered sugars for a tender, creamy dough. The dough incorporates baking soda and cream of tartar for a subtle rise and chewy crumb. After baking, the cookies are typically frosted with a rich cream cheese buttercream. The recipe allows freezing both before and after frosting, making it practical for advance preparation or storage.

Prep Time
1 hr
Cook Time
7 mins
Total Time
1 hr 12 mins
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

Cookies:
  • 1 cup butter softened, salted
  • ¾ cup neutral-flavored oil canola, vegetable, grapeseed, etc
  • 1 ¼ cups granulated sugar
  • ¾ cup powdered sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar or baking powder
  • ½ teaspoon salt
  • 2 tablespoons sour cream
  • 2 egg large
  • 1 teaspoon vanilla extract see note
  • 5 ½ cups all-purpose flour I use unbleached
  • granulated sugar for pressing the cookies
Frosting:
  • ¾ cup butter softened, salted
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar
  • 1-2 tablespoons cream or milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
  3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
  4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
  5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
  6. Bake the cookies for 7-9 minutes until the edges are set (it's ok if the center of the cookies looks slightly under baked).
  7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
  8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
  9. Frost the cooled cookies and decorate with sprinkles, if desired.

Notes

  • Substitute vanilla butter emulsion for vanilla extract in the cookie dough and frosting for a richer butter-vanilla flavor.
  • To avoid dry cookies, measure flour carefully by fluffing it in the container, then lightly spooning and leveling into the cup; avoid packing or shaking the flour.
  • These cookies freeze well both unfrosted and frosted; freeze frosted cookies in a single layer on a tray before storing in containers separated by parchment or wax paper.

Nutrition Information

Serving 1 Cookie Calories 374kcal (19%) Carbohydrates 53g (18%) Protein 3g (6%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 41mg (14%) Sodium 158mg (7%) Fiber 1g (4%) Sugar 35g (70%)

Nutrition Facts

Serving: 30 cookies

Amount Per Serving

Calories

% Daily Value*

Serving 1 Cookie
Calories 374kcal 19%
Carbohydrates 53g 18%
Protein 3g 6%
Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 41mg 14%
Sodium 158mg 7%
Fiber 1g 4%
Sugar 35g 70%

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