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This is the BEST copycat Swig cookie recipe on the internet!
A couple of months ago, I decided to try my hand at making these pressed sugar cookies made famous by soda shops like Swig and Sodalicious. Never having tried a Swig cookie at that point, I was relying solely on the images I found on Pinterest and Instagram to be my standard for comparison. The cookies I made were GOOD. Like,really good. But after two trips to Utah in the past 4 months (and multiple visits to Swig and Sodalicious), I can tell you that my pressed sugar cookies are not at all the same thing as a Swig cookie. So I went back to the drawing board and eventually ended up with this copycat version that tastesexactly the same.
The key to creating a perfect Swig cookie replica is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
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This Copycat Swig Cookie tastes exactly like the ones made famous by soda shops like Swig and Sodalicious!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
I’ve eaten more cookies than I care to admit at Swig and Sodalicious, and neither one of them sold these pressed sugar cookies I’ve seen all over the internet claiming to be “swig” cookies. Instead, their sugar cookies are thick cut-outs with a thick layer of buttercream on top. So that’s what you’ll find here in this recipe!
Keep the cookies cold if you want to have a true “Swig cookie” experience. At least that’s how I like to eat them now that I’ve tried the real thing. I’m sure they’re still technically good (and softer) at room temp. But I never made it out of the shop without devouring mine, so I always ate them cold. And now that’s just how I prefer them 🙂
To achieve Swig’s signature look of that thick layer of frosting on top, I used a large round piping tip to pipe a hefty amount of frosting in an even layer. Then I gave it a quick spread and swirl with an offset spatula.
My favorite Swig drink is the Big Al.
Which is just Diet co*ke, lime, and coconut. My husband and I have stocked up on TruLime packets (so good!) and sugar free Torani coconut syrup so we can make our favorite drink at home. Sometimes we’ll add a little half & half for good measure ????.
The key to creating a perfect Swig cookie copycat is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
Ingredients
For the Cookie Dough
3/4cupunsalted butterat room temperature
3/4cupsugar
1egg
1 1/2teaspoonvanilla extract
1/2teaspoonalmond extract
1teaspoonbaking powder
1/2teaspoonsalt
2cupsall-purpose flour
For the Frosting
1/2cupbutter, softened
1/2 cup shortening (Crisco)
1teaspoonvanilla extract
1/8teaspoonsalt
4cupspowdered sugar
1/4 cup heavy cream
2-3 tbsp. milk
pink food coloring
Instructions
Bake the cookies:
Preheat oven to 350ºF.
Using a stand mixer fitted with a paddle attachment: beat together the butter and the sugar until smooth.
Mix in the egg, almond extract, and vanilla extract. Mix in the baking powder, salt, and flour just until dough forms. Use floured hands to form the dough into a disc.
On a well floured or nonstick surface, gently roll out the dough to about 1/2 inch thick (it helps to place a sheet of parchment paper or a silicone baking mat over the dough during rolling to keep it from sticking to the rolling pin; alternately you could sprinkle flour on top of the dough before rolling).
Cut out cookies using a 3-inch round cutter. Place on a baking sheet lined with parchment paper or foil.
Bake for 11 minutes (they may look underdone on top, but that's okay). Let cool completely on the baking sheet before icing.
Make the Frosting:
Use a stand mixer fitted with a whisk attachment: whisk together the butter and shortening until smooth and combined.
Add the powdered sugar one cup at a time, alternating each addition with a liquid (the cream and then each tablespoon of milk) until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
Frost the cookies once they have cooled.
Store the cookies in the refrigerator until read to eat.
A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar. My Swig cookies WITH frosting are about 215 calories, 10 grams of fat and about 14 grams of sugar, depending on how much frosting you like to add!
Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.
We made a few tweaks to the already delicious Pillsbury™ sugar cookie dough by adding an egg yolk and a little extra flour. The result makes these sugar cookies softer and lighter than the original recipe!
A combination of soda, coffee creamer, and flavored syrups, the dirty soda has risen from its humble origins as a sweet treat for Utahns who abstain from alcohol and caffeine to an actual business model, evidenced by the growing dirty soda chain Swig, which opened its 50th outpost in the United States in 2023, and its ...
How do I make a sugar cookie mix taste better? Use flavored water, add some flavor extract, stir in some sprinkles or baking chips, or broken up candy canes, roll in sugar before flattening and baking.
The Nestle Toll House cookies stayed chewier for longer while I found that the Pillsbury cookies hardened and got crunchy throughout more quickly. If you prefer a crunchier cookie that's got some texture on the surface and chocolate chips that are still intact, I think the Pillsbury ready-to-bake dough is for you.
Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.
Q: Why are my cookies so puffy and cakey? Whipping too much air into the dough. That fluffy texture you want in a cake results from beating a lot of air into the room temperature butter and sugar, and it does the same for cookies. So don't overdo it when you're creaming together the butter and sugar.
Just roll the dough into one inch balls and then coat them in equal parts cinnamon and sugar. Then I press them gently with a glass before baking them according to the directions on the package. That's it!
Some premade cookie dough can have a processed, almost chemical-like aftertaste, but you can mask it by adding extra flavor extracts to your dough. You can use a splash of vanilla extract or try other variations, like almond extract or mint extract, to change up the flavors of your cookies.
Cookies can spread when baked and lose their shape. To fix this, let your cookie dough rest in the refrigerator for an hour before you roll it out and cut out shapes. Our result: We didn't see a huge difference between chilled dough and room-temperature dough after baking.
350° is the standard temp for a cookie, and it's a great one. Your cookies will bake evenly and the outside will be done at the same time as the inside. Baking at 325° also results in an evenly baked cookie, but the slower cooking will help yield a chewier cookie. The outsides will be a little softer, too.
There are 293 calories in 1 cookie of Swig Sugar Cookie. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cookie, chocolate chip contains 399 calories per 81 g serving. This serving contains 20 g of fat, 4.1 g of protein and 53 g of carbohydrate. The latter is 27 g sugar and 1.6 g of dietary fiber, the rest is complex carbohydrate.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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