Swig Cookies With 4 Variations

These popular cookies originated in Utah at Swig Soda Run shops. Their signature cookie is a cold, rough-edged, sugar cookie topped with a glorious sweet pink frosting. Once I tasted this cookie, I was hooked and knew I needed to figure out how to recreate them in my own kitchen. They’re thick, slightly crisp on the outside, chewy on the inside, and of course, topped with creamy frosting. And with all the variations in this recipe, the possibilities are endless! Mix and match cookie and frosting combinations to make your own delicious treats.

Ingredients for Classic Swig Cookies

Butter Vegetable oil Sugar Powdered sugar Water Eggs Flour Baking soda Cream of tartar Salt

Butter Sour cream Salt Powdered sugar Milk Food coloring

Tips for Signature Swig Cookies

Keep the sugar cookies in the freezer after you bake them. When you are ready to eat a cookie, remove it from the freezer and frost it. This is what they do at Swig. The cookie is best when served ice cold instead of at room temperature. If you’ve never tried eating cookies this way, pop a few in the freezer and try it. I am a fan! Create the rough or jagged edge of the cookie by dipping the bottom of a glass into sugar, then press it onto the cookie dough ball. Stay up to date on the latest creations from Swig at swig.com. If you would like to try a Swig drink to go along with these Swig Cookies, you have got to try our homemade version of Swig’s Raspberry Dream Soda! Go to the recipe card for the Swig Sugar Cookie recipe. The following are more delicious variations.

Swig Peanut Butter Cookies

For the Cookie Dough:

¾ cup butter, softened 1 cup peanut butter 1 ¼ cups sugar ¾ cup powdered sugar 2 Tablespoons water 2 eggs 3-4 cups all-purpose flour ½ teaspoons baking soda ½ teaspoon cream of tartar 1 teaspoon salt *extra sugar for pressing cookies

For the Frosting:

½ cup butter, softened ½ cup peanut butter ¼ cup sour cream ½ teaspoon vanilla dash salt 2 ½ – 3 cups powdered sugar

Directions:

Preheat oven to 350 degrees. In a stand mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy. Roll dough into golf-ball-sized balls and place on a non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin. Bake for 8-10 minutes or until the bottom is lightly golden-brown. Do not over-bake. Set aside to cool. For the Frosting: Cream together butter, peanut butter, sour cream, vanilla, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Swig Coconut Cookies

For the Cookie Dough:

1 cup butter, softened ¾ cup vegetable oil 1 ¼ cups sugar ¾ cup powdered sugar 2 Tablespoons water 1 ½ teaspoons coconut extract 2 eggs 5 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon cream of tartar 1 teaspoon salt *extra sugar for pressing cookies

For the Frosting:

½ cup butter, softened ¾ cup sour cream 1 teaspoon coconut extract dash of salt 1 ½ – 2 pounds powdered sugar toasted coconut (for topping)

Directions:

Preheat oven to 350 degrees. In a stand mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy. Roll dough into golf-ball-sized balls and place on a non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin. Bake for 8-10 minutes or until the bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

Cream together butter, sour cream, coconut extract, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut, and serve!

Swig Chocolate Cookies

For the Cookie Dough:

1 cup butter, softened ¾ cup vegetable oil 1 ¾ cups sugar ¾ cups powdered sugar 2 Tablespoons water 2 eggs 4 cups all-purpose flour ¾ cup cocoa powder ½ teaspoon baking soda ½ teaspoon cream of tartar 1 teaspoon salt *extra sugar for pressing cookies

Directions:

Preheat oven to 350 degrees. In a stand mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy. Roll dough into golf-ball-sized balls and place on a non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin. Bake for 8-10 minutes or until the bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

For the frosting, we used this recipe.

Swig Lemon Cookies

For the Cookie Dough:

1 cup butter, softened ¾ cup vegetable oil 1 ¼ cups sugar ¾ cup powdered sugar 2 Tablespoons water 1 teaspoon lemon juice 1 Tablespoon fresh lemon zest 2 eggs 5 ½ cup all-purpose flour ½ teaspoon baking soda ½ teaspoon cream of tartar 1 teaspoon salt *extra sugar for pressing cookies

For the Frosting:

¼ cup butter, softened 1 (8-ounce package) cream cheese 2 Tablespoons lemon juice 2 teaspoons lemon zest 1 teaspoon vanilla extract 1 ½ – 2 pounds powdered sugar

Directions:

Preheat oven to 350 degrees. In a stand mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky). Roll dough into golf-ball-sized balls and place on a non-stick cookie sheet or cookie sheet lined with a silicone baking mat. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin. Bake for 8-10 minutes or until the bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

Cream together butter, cream cheese, lemon juice, lemon zest, and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

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