Sugar Cookie Recipe {Copycat Swig Cookie}

filed under: Sugar Cookies on November 6, 2018

Always a kid favorite, this Sugar Cookie Recipe with a pink sugar cookie frosting are my go-to recipes when I want to impress! Perfect pink frosting swirls paired with the best basic sugar cookie… it’s SO GOOD! If you are looking for the perfect cut-out Sugar Cookie Recipe, try this one! If you happen to love cookies and want them ALL, check out my Cookie Recipes!


Sugar Cookie Recipe

You may have noticed these cookies look a lot like the iconic Swig Cookies. They are 100% inspired by that design! However, having not actually ever eaten a Swig Cookie, I can’t claim that they are a copycat. I can claim that they are amazingly delicious and always the hit of any gathering! (Or just after school snacks!)

This sugar cookie recipe does have a few untraditional ingredients like powdered sugar (in the cookie!), cream of tartar, and oil. However, it all comes together perfectly to create the best sugar cookie you will try!

UPDATE: I was just told by my friend that lives in Utah that if you CHILL these cookies and eat them cold they taste exactly like a Swig Cookie!

Sugar Cookie Recipe

Best Uses for This Sugar Cookie Recipe

While I love this cookie plain, it shines brightest when frosted. You can use any variation of frosting flavors, but we happen to love the one in the recipe above! 🙂 I do not recommend this cookie for cut-out sugar cookies. It will spread slightly and there are definitely better recipes for that purpose.

Sugar Cookie Recipe

Sugar Cookie Frosting

Just like the sugar cookie recipe, this frosting recipe has an ingredient that might surprise you! It’s sour cream! I absolutely love what it does to this frosting. I added the smallest amount of red food color to the frosting to create this glorious pale pink color. The combination is truly fabulous!

Other options would be chocolate, vanilla, or any flavor that strikes your fancy!

Best Sugar Cookie Recipe

How to Make Sugar Cookies

I recommend using a stand mixer for this sugar cookie recipe as you really need the ingredients to be evenly incorporated and to be mixed just long enough. I watch my mixer pretty close after all ingredients are added and wait for it to pull away from the sides of the bowl. (much like bread dough does)

I also like to make sure they are as consistent in shape and size as possible. Using a scoop makes this possible! Simply scoop the dough and then level it on the side of the bowl. Drop the dough onto a parchment-lined cookie sheet. Once your sheet is full, roll each ball in your clean hands until they are round and smooth. Then, with a kitchen glass that has granulated sugar on the bottom, press down into the cookie dough ball. Repeat that on all your cookies and they will all come out the same size!

Swig Sugar Cookies

How to Frost Sugar Cookies

This frosting is so gloriously smooth and creamy it is really easy to use! I just put a dollop on an offset spatula then smooth it around the center indentation of the cookie. For the final “swoop”, I hold my offset spatula steady, turn the cookie one direction, then turn it back in the other, moving the spatula slightly lower. It sounds complicated, but it’s really quite easy once you get the hang of it. The best part is that practicing is fun and you get to eat any mistakes! (You can also watch the video on how I do this technique above!)

Perfect Sugar Cookies

4.84 from 12 votes
Swig Sugar Cookies
Sugar Cookie with Sugar Cookie Frosting
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins

The BEST soft sugar cookie you will ever make!

Course: Dessert
Cuisine: American
Keyword: sugar cookie frosting, sugar cookie recipe, sugar cookies
Servings: 22 cookies
Calories: 376 kcal
Author: Amanda Rettke
Sugar Cookie
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (94g) confectioners sugar
  • 3 (6 ounces) eggs, room temperature
  • 3/4 cup (168g) vegetable oil
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5 1/2 cups (688g) all-purpose flour
Sugar Cookie Frosting
  • 1/2 cups (113g) unsalted butter, softened
  • 3/4 cups (173g) sour cream
  • 4-5 cups (440-550g) confectioners sugar
  • 1 teaspoon salt
  • red food color
Sugar Cookie
  1. Preheat oven to 350°F.
  2. In the bowl of a stand mixer, combine butter, granulated sugar, confectioners sugar and mix until just combined.
  3. Drizzle in oil and pour in eggs and mix well.
  4. In a bowl add the cream of tartar and salt to the flour and roughly sift.
  5. Slowly add the flour to the butter mixer and allow the mixer to combine until the dough pulls away from the sides of the mixer bowl.
  6. Using an ice cream/cookie scoop, scoop out golf-ball size portions on a parchment lined cookie sheet.
  7. Roll out each cookie dough ball until it is smooth and round.
  8. Using a kitchen glass that has been pressed into granulated sugar, press down on each cookie dough ball until the center of the cookie is pressed flatter than the edges. Repeat this on all cookies.
  9. Bake for 8-12 minutes or until edges are just slightly starting to brown and center no longer appears wet.
Sugar Cookie Frosting
  1. In a clean bowl of a stand mixer fitted with a paddle attachment, combine butter, sour cream, and salt.
  2. Once ingredients are fully incorporated, start adding the confectioners sugar, about a 1/2 cup at a time. (You may not need all 5 cups. Keep an eye on the frosting to determine when it has reached your desired consistency. If it gets too be too thick you can add some milk to loosen)
  3. Add in a few drops of red food coloring for the soft pink color.
  4. Spread on cooled cookies using an offset spatula.

Recipe Video


Try my perfect Cut-Out Sugar Cookies & Sugar Cookie Icing or Easy Sugar Cookies for more fun baking!

Updated: SUGAR COOKIE TROUBLESHOOTING – everything you wanted to know about sugar cookies!

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  • linda says:

    Will the frosting set up so the cookies can be stacked??
    They look really good? Hope to get an answer. Thanks

  • JULIE says:


  • Terri Davis says:

    I love to docerate cookies with royal icing, but I don’t like the taste, is there a recipe for royal icing that tastes good??

  • Kay thompson says:

    Could you use sour cream rather than the veg oil???

  • Margaret says:

    Swig cookie didnt call for baking soda is that correct

  • Joyce says:

    HS anyone used this recipe with cookie cutters? Easter is coming, I have to make bunny cookies.

  • Laurie Ann Georgekish says:

    Hi. Is Tartar sauce necessary to use in this recipe?

    • Amanda Rettke says:

      Nope, I wouldn’t use Tarter Sauce in this recipe.

  • B.Graves says:

    I love all your recipes. Thanks for sharing.

  • Debbie says:

    These are just fabulous, Amanda. Thanks so much for another of your really great recipes – and for including the ingredient weights. I began measuring by weight several years ago & I think it makes a huge difference to the finished product. 🙂

  • Sandra says:

    Just made them this weekend for a family event. I followed the recipe and boy was it easy to make. They are moist and delicious. Everyone really enjoyed them. I’m already getting requests to make them for the next family event. Thank you

  • carol says:

    No vanilla or nutmeg flavor for the cookies ????
    Also, You don’t use vanilla flavOR FoR frOSting ??
    Am I missing something??

  • Donnee says:

    Your recipe sounds fabulous! My question is how does it only yield 22 cookies when using 5 1/2 cups of flour? Having never made sugar cookies before, I wanted to make sure the amount of flour is correct. Thanks!

  • Virginia says:

    I haven’t tried these yet but am planning to. Quick question does the icing firm up so you can stack them in a jar

  • Debby says:

    Perfect little new baby girl cookies!

  • Sue says:

    My daughter and I made these last Sunday. We both felt the 1 tsp. Is too much as we could taste it in the cookie. It also yielded 3 dozen cookies.

    • Amanda Rettke says:

      1 tsp of what was too much?

  • Mike Davis says:

    Looks great I have to make these sugar cookies

  • Corinne says:

    I made these and for some reason one cookie on each sheet that i made basically melted…. have you seen/heard of that happening or do you know what might have caused that?

    • Amanda Rettke says:

      Oh goodness! That is odd! Maybe it’s a hot spot in your oven?

  • Linda dunning says:

    These were the absolute worst sugar cookies I ever made. I double checked the ingredients & they turned out like hockey pucks!

    • Amanda Rettke says:

      Sorry you had that experience, Linda! This recipe has been tested numerous times, and never in all my testing or reader experience have I ever heard of “hockey pucks” being the outcome. Were they over baked? Was your oven setting correct and is it calibrated? Are your leavening ingredients fresh? Even if all of those factors were slightly off it still shouldn’t result in a hockey puck. Can you be more specific about your process, ingredients, timing, and oven settings? Thanks!

  • Virginia says:

    I can’t wait to try them! Does this icing set up.

  • Lindee says:

    I had never heard of swig cookies so when I saw this on Pinterest I couldn’t wait to try them. The recipe works, but for my personal preference, I would definitely change a few things. For those wondering how many it makes, I was able to get about 5 1/2 dozen 1.5” cookies (I made 67 cookies to be exact) using a medium cookie scoop. The cookies are definitely not a “crunchy” sugar cookie, but I wouldn’t call them soft either. The cookies are somewhat dry and flavorless. I ended up adding 1 tsp of almond flavoring to the second half of the dough and they turned out better imo. Also, the icing is very strange for a sugar cookie, almost like a cream cheese icing with a twang. I used that icing on one cookie and then just made my normal vanilla buttercream. I enjoy trying new cookie recipes so it wasn’t a complete waste of time, but not sure I would make these ever again.

    • Amanda Rettke says:

      Hi Lindee. Thanks for the in-depth review! I agree that almond extra can do beautiful things to a sugar cookie, I actually have a recipe where I use it in a cut out cookie.
      The icing is different than a traditional buttercream, “strange” is an interesting word to use… but if you only like traditional sugary American buttercream I understand it would be different for you.
      It sounds like the cookies were a bit overbaked resulting in the “dry”ness you wrote about. They are definitely not a dry and “flavorless” cookie.
      Sorry it wasn’t up to your liking!

  • Emma says:

    Really looking forward to trying these! Wondering if the amount of cream of tartar is important? If I don’t use all the flour will the cookie dough miss out on it since they are mixed?

    • Amanda Rettke says:

      Yes, the amount are important to make sure you get the right consistency. 🙂

  • Andee says:

    I just made these cookies and followed the recipe to the tee and they didnt come out sweet at all. I think it needs more sugar.

    • Amanda Rettke says:

      It is not an overly sweet cookie, but with the amount of sugar added, it should be sweet enough! sorry you didn’t like it.

  • diane lindall says:

    This is the sugar cookie my grandmother used to make and it is delicious. I have also seen it called Amish Sugar cookies. Thanks for sharing!

  • melanie Bishop says:

    I’ve never heard of a swig cookie but they look like what we pink cookies. We got pink cookies when we lived in Washington.
    I haven’t iced them yet but even without frosting they are delicious. I love soft, melt in your mouth sugar cookies and these definitely are just that.
    Thank you fo sharing.

  • Sandra Henry says:

    One of the very best sugar cookie recipes ever! I made a similar frosting that had only a couple of Tablespoons of sour cream and I used whipping cream instead of milk.

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