A sweet cross between Sugar Cookies and Short Bread Cookies, this is such a moist and dense Copycat Swig Cookies recipe that needs no chill time! Also these are no roll Sugar Cookies. Can you ask for more?
Try my Whipped Shortbread Cookies Recipe next. Find all my Cookie Recipes here!
Taste and Texture:
- Buttery and soft
- Moist and dense
- Topped with sweet vanilla frosting
What are Swig Cookies:
Swig Cookies are cookies from famous Swig Soda Shop that has locations all over Utah. During my last trip to Colorado, we have had the pleasure of tasting these gems. They were literally the best cookies to go in my mouth.
After testing and retesting a lot of times, I have come up with this recipe that tastes closest to the Utah's Swig cookies!
Recipe Ingredients:
- Flour: All purpose is the base of these cookies. Make sure to measure it correctly. Employ a kitchen scale or fluff your flour, fill the cup using a spoon and level off the excess.
- Milk: A tablespoon of milk makes your cookies super moist and dense.
- Cream of Tartar: Do not even think of skipping cream of tartar. Get a bottle if you don't have it. It's used in so many recipes including stabilizing the egg whites in this Lemon Cake.
- Baking Soda: Along with cream of tartar, adding some baking soda is a must!
- Butter: Always use butter that is softened to room temperature and not melted in the slightest.
- Oil: Many recipes use shortening to make these cookies. But I found any flavorless oil works just as well here.
How to make Sugar Cookies:
- Beat butter and sugar with a hand/stand mixer. Add oil slowly until incorporated.
- Beat in eggs and then milk.
- Slowly incorporate the dry ingredients (flour, baking soda, cream of tartar and salt) together.
- Make dough, form dough balls and press them with that back of a glass on the baking tray.
- Bake for 8-10 minutes on 350 deg F.
Tips to make perfect Sugar Cookies:
- Don't ever melt your butter while making the dough. Just keep it at room temperature. Your finger should leave a dent in the stick but it should not be greasy!
- Don't skimp on the beating time of . Beating ensures your cookies get the right consistency every single time.
- Don't overwork the dough after adding in the dry ingredients. Just mix till the streaks of flour disappear.
- Always use silicon mats/parchment paper to bake them. It will make so easy for you to take cookies out of tray without sticking.
Sugar Cookie Frosting:
This is the easiest and best tasting frosting ever. Creamy with a hint of tang from sour cream mix with that sweet vanilla flavor, will make you keep reaching for more!
Just mix room temp butter, sour cream, vanilla and confectioners' sugar till fluffy and combined well. Add a few tsps of milk to adjust the consistency as desired!
More Cookies Recipe:
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Swig Cookies
A sweet cross between Sugar Cookies and Short Bread Cookies, this is such a moist and dense Copycat Swig Cookies recipe that needs no chill time! Also these are no roll Sugar Cookies.
Print Pin RateServings 14 Cookies
Calories: 285kcal
Equipment
- Hand/stand Mixer
- 2 Baking Trays
- Silicon Mat/Parchment Paper
Ingredients
- ½ Cup Butter (softened to room temperature)
- 6 Tbsp Flavorless Oil
- ¾ Cup Sugar
- ½ Cup Confectioners' sugar
- 1 Tbsp Milk
- 1 large Egg (at room temperature)
- ¼ tsp Cream of Tartar
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 2 ¾ Cups All Purpose Flour
- A plate with some granulated sugar on it (for pressing cookies)
Sugar Cookie Frosting:
- ½ Cup Butter (softened to room temperature)
- 2 Tbsp Sour Cream
- 4 Cups Confectioners' sugar
- 2 tsp Pure Vanilla Extract
- few drops Pink food Coloring
- ½-1 Tbsp Milk (to get desired consistency)
- ½ Cup Sprinkles of choice (optional)
Instructions
- In a mixing bowl, beat together butter, both sugars and milk for good 2-3 minutes using a stand mixer or hand mixer. Add and mix in oil well in 2-3 increments.
- Next add and beat in one egg. Now for the dry ingredients, combine flour, salt, baking soda and cream of tartar well using a balloon whisk in a separate bowl. Add flour mixture to butter mixture and form the dough. Do not overmix here.
- Using a large cookie scoop, scoop cookie dough and form 12-14 balls out of it. Line 2 baking trays with silicon mat or parchment paper and preheat t=your oven to 350 deg F.
- Spray the bottom of a glass/measuring cup with cooking spray. Then dip it into sugar plate and coat with a thin layer of sugar. Press each ball down on the lined baking tray slightly. Do not smash them too thin because soft and thick cookies are what we are going for!
- Bake them for 8-10 minutes, allow to cool on tray for 3-4 minutes and cool them on wire racks completely before frosting.
For Frosting:
- Add and beat butter, sour cream, sugar and vanilla together until well combined and looks creamy. Add and mix in food coloring (if adding). Add milk as required to adjust the consistency of the frosting! Frost on cooled cookies.
Notes
Storage Information:
- The cookies will stay fresh for about 3-4 days at room temp covered tightly.
- Both baked cookies and unbaked cookie dough balls can be frozen. Thaw baked cookies on the counter top overnight before serving. No need to thaw unbaked cookie dough balls. Just bake them for an extra minute.
- Don't ever melt your butter while making the dough. Just keep it at room temperature. Your finger should leave a dent in the stick but it should not be greasy!
- Don't skimp on the beating time of . Beating ensures your cookies get the right consistency every single time.
- Don't overwork the dough after adding in the dry ingredients. Just mix till the streaks of flour disappear.
Nutrition
Serving: 1Cookie | Calories: 285kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Sodium: 128mg | Sugar: 43g
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I am calling these “Easter Cookies.” I include little silver ball Jimmie’s to the decorations. (Very Easter.) I enjoy decorating these as much as Easter Eggs.
These cookies seem amazing.
I'd love to try them. Since I live nowhere near Utah, I guess I'll make use of your recipe.
These look like the perfect dessert! And I love how you styled them. They'll be great for Easter too! Yay! Thank you for sharing the recipe with us!
Your Copycat Swig Cookies looks so yummy! Thanks for the recipe. It seems easy to do. I will make it on weekends.
These look absolutely delicious! Nothing better than buttery, melt in your mouth cookies. My daughter would really enjoy making these. Good tip about not melting the butter too. I didn't know that!
I was just searching for some good cookie recipes and these are superb. I am bookmarking it for later!
This is definitely a delicious-looking recipe that my family would want to try! I’ll have to give it a go, myself.
I'm so glad I found this! I've never heard of Swig cookies, but they're the best thing ever! There are two cookies that I love more than anything else, and these cookies combine them both!
Nnnniiiiccceeeeee....these swigs look so pretty! Thanks for the "Don't overwork the dough after adding in the dry ingredients" tip!
I like that they are chewy as opposed to crunchy. And the prep and cook times are short- always a plus!
These cookies are so beautiful! I am going to make some for my girls!
These cookies are the result of a mad baker's sugar-induced fever dream, and I love it! I cannot wait to make these.
Those look so good! The absolute ton of frosting on top is what's really selling me!