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

4.65 from 17 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 7-9 minutes or until edges are just slightly starting to brown and the center no longer appears wet. (Do not overbake! It can result in a crisp cookie that does not taste as good.)

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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  • Peggy says:

    Love this recipe! The cookies are soft and just sweet enough without being too sugary. I had some lemon frosting left from a cup cake recipe I made last week so I used it to frost them with. -and they are Devine!

  • Delia says:


    Should These cookies be Refrigerated?

  • Elaine says:

    Should you refrigerate these because of sour cream in frosting. They are delicious I love them

    • Amanda Rettke says:

      Nope, they can be room temperature. HOWEVER, I refrigerate mine just because they taste so good cold!!

  • Patti says:

    I’m just wondering how over 5 cups of flour only makes 22 cookies?

    • Amanda Rettke says:

      They are not small cookies. And thick before flattened. 🙂

  • Judy says:

    That’s what I wondered! That’s lot of flour!

  • Pam says:

    I’m just a little confused. In the written recipe it calls for 5 &1/2 cups of flour to be added to mixture, which, if I’d made them, I would’ve added 5 & 1/2 cups. However, in the video, you say to add just enough of the measured flour til it pulls away from the bowl.

    • Amanda Rettke says:

      Follow the written recipe.

  • Lyn Lawson says:

    Just made these.excellent cookies. Will the icing harden up so I can stack these?

    • Amanda Rettke says:

      The frosting will crust over slightly, but I wouldn’t stack more than one on top!

  • Haffy says:

    Does the frosting harden?

  • Debbie cullen says:

    How many cookies does this make

    • Elizabeth Keeney says:

      Hi, Debbie! I work with iambaker and am happy to help with questions. We made 22 cookies with this recipe. Have a great day!

  • Jennifer Hodson says:

    I thought the cookie had a very weird biscuit like texture.

  • Tina Rankin says:

    Mine came out biscuit like too. I followed the recipe but think it called for too much flour. I will use less next time just like the video. I wish I would have watched the video first. Ugh…

    • Amanda Rettke says:

      I think the issue is overbaking – my daughter made them this weekend and baked them for 1 min longer than recommended and it was an entirely different cookie. You want them soft – tender. It makes a world of difference. I will try to update the recipe to reflect that more accurately.

  • Keri Ackerson says:

    Followed directions and mine have a weird smell and the kids say they taste like flour…I had high hopes, but this was a fail for me.

    • Amanda Rettke says:

      Hi Keri- sounds like they were overbaked. I would try 2-3 minutes less. It’s a world of difference! I have no idea what the smell issue is though.

  • Joan says:

    These look amazing! Do the cookies have to keep in the refrigerator with the sour cream in the frosting or can they be shelf stable?

  • Miki says:

    Thank you! These cookies are perfectly delightful. Followed the recipe, as written. Didn’t watch the video until after baking. Will definitely try the swirly frosting design. Everyone loved them. I did end up refrigerating these because of the sour cream.