Copycat Swig Sugar Cookies (Soft & Frosted Recipe)

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Thick, soft and sweet, you will DIE over how good these Copycat Swig Sugar Cookies are! These pressed cookies are made with really common pantry ingredients, are softly baked to keep them tender and frosted with a light pink buttercream. Faster to make than my cut-out sugar cookies and scooped directly onto the baking sheet like my Classic Sugar Cookies.

 

Table of Contents

Thick and Delicious Swig Sugar Cookies!

During my college days, Swig Sugar Cookies were the thing. In case you have no idea what I’m talking about or have never heard of Swig, it is a soda stand in Arizona, Utah, and Idaho that happens to serve cookies along with their soda concoctions. Year after year, they became popular because of these pressed sugar cookies that were thick and soft with light pink frosting. While they have great soda pop, they are known for their Sugar Cookies.

A True Copycat

While there are lots of copycat recipes out there, some calling for random ingredients like sour cream, it is not a true Swig Sugar Cookie copycat! Through some friends, I was able to get a copy of the ingredients list and since legally they have to list all the ingredients in order from most to least, I was able to figure out a basic recipe to work from. Then from there, I was able to make small tweaks to get these tasting as close to the original as possible. I hope you find that to be true as well! (This is exactly the method I used to create my Cinnabon Clone and we all know how much you love that recipe 😉 )

Ingredient Notes

Like I mentioned above, you just need some simple pantry ingredients to make these cookies. There are a few extra ingredients that aren’t in a roll-out sugar cookie, but have their purposes!

• Butter + Canola Oil – butter used for flavor and the oil helps keep the cookies soft through and through.
• Granulated Sugar + Powdered Sugar– both are obviously used to make these cookies sweet, but the powdered sugar adds a great texture and the cornstarch (that is in all powdered sugar) is a big reason for that.
• Egg– the protein that helps hold the cookies together
• Water– to moisten the dough slightly to help incorporate all that flour
• All Purpose Flour– there is A LOT of flour required for this recipe. Since you press the cookies out, you want them to keep their shape and you do this by adding a lot of flour.
• Baking Soda– this will help the cookies puff up slightly and spread.
• Cream of Tartar– this helps the sugar from crystalizing after its baked, but also acts as a leavening agent.
• Salt– helps anchor the cookie and bring out all the flavor.

How to Make Copycat Swig Sugar Cookies

I use the creaming method for making these cookies, which is pretty much standard when it comes to baking. I use a large 3 tablespoon cookie scoop and then a heavy-bottomed glass to get that pressed sugar cookie look and bake them at 325 degrees F to keep them soft. Add a light pink buttercream and you’ve got a Swig Copycat!

Step 1: Cream the Wet Ingredients

Preheat oven to 325 degrees F. Line lightly colored baking sheets with parchment paper and set aside. In the bowl of a stand mixer, add your butter, granulated sugar, powdered sugar, canola oil, water and egg. Stir on low with the paddle attachment to slowly incorporate, then increase speed to medium high until thick, light and fluffy. (Should take 30 seconds to 1 minute.) Scrape the sides and mix again briefly.

Step 2: Add the Dry Ingredients

Add in the remaining dry ingredients and stir until just incorporated. Scrape the sides and especially the bottom of the bowl to ensure the cookie dough is coming together as it should. Stir again briefly.

Step 3: Scoop the Dough

Using a large 3-tablespoon cookie scoop, portion out level dough balls onto a parchment-lined baking sheet. Place about 6 cookies per sheet to allow room for spreading.

Step 4: Flatten the Cookies and Bake

Using a heavy bottomed glass approximately 2 1/2 inches in diameter, dip the bottom of the glass into flour and then gently flatten the dough balls so they are 1/2-2/3 inch thick. Bake 11-12 minutes in preheated oven. Cookies should look matte and slightly puffed without any brown edges. Centers will be soft with edges cooked.

Step 5: Chill

Cool on baking sheet 5 minutes before transferring to cooling rack. I like to lift the entire sheet of parchment paper with the cookies still on it and transfer that to my cooling rack or counter. Once cookies are at room temperature, transfer to airtight containers, stacking as needed with parchment or wax paper in between.

Pro Tip: Accurate flour measurement is key to getting these cookies soft and perfect. For best results, use a kitchen scale – 630g equals about 5¼ cups. If measuring by cups, fluff the flour first, then spoon and level it (don’t scoop directly). Start with 5 cups and only add the remaining ¼ cup if needed, as too much flour can make the cookies dry.

Frosting Cookies

I created a simple buttercream frosting based on my original vanilla version, and it works beautifully. It’s made with butter, powdered sugar, milk, and vanilla, beaten until thick, creamy, and smooth. Add a drop of red food coloring for that classic light pink, then frost using a butter knife (or the back of a spoon). If the frosting has too much air and isn’t spreading smoothly, gently mix it with a rubber scraper or wooden spoon to remove the air. You can also keep it white or use any color you like and don’t forget sprinkles for a fun finish!

Almond Extract: To Add or Not To Add

Back in my college days, the original swig sugar cookies used to not have any almond extract included in them, but more recently (like in the last 5 years or so), they have added it into the frosting. Some people think almond extract is synonymous with sugar cookies and some people do not. I can go either way because…well…I’ll eat them both ways. It’s not like I’m turning down any cookies ever. So, if you’d like to add almond extract into the frosting, feel free to do that! Add in 1/2 teaspoon with the vanilla extract and then frost away. Simply omit if you’d like to leave it out.

Kitchen Tools for This Recipe

You don’t need any special equipment to make these Copycat Swig Sugar Cookies, but a few basic tools will make things easier and help you get that soft, bakery-style texture every time. Here’s what I like to use:

Stand Mixer

Since this dough uses both butter and oil, a mixer really helps cream everything together until smooth and fluffy. It also makes mixing the dough quick and effortless.

👉 See the one I use here

Mixing Bowls

Having a couple of good mixing bowls on hand makes it easy to keep your wet and dry ingredients separate before combining. It keeps things organized and helps avoid overmixing.

👉 Grab a set here

Measuring Cups & Spoons

Getting the measurements right is key for soft sugar cookies. Too much flour can make them dry, so having reliable measuring tools makes a big difference.

👉 See my go-to set

Cookie Scoop

I like using a cookie scoop to portion the dough evenly. It keeps all the cookies the same size so they bake evenly and look nice and uniform.

👉 Get one here

Tips for Success

• Cream until light and fluffy: Mix the butter, oil, and sugar well until the mixture looks light and smooth.
• Don’t overmix the dough: Once you add the dry ingredients, mix just until combined to keep the cookies soft.
• Use equal portions of dough: Scoop the dough evenly so all cookies bake at the same rate.
• Press the cookies evenly: Gently flatten each dough ball to get that classic thick, soft cookie shape.
• Don’t overbake: Bake just until the cookies are set but still pale for a soft texture.

What to Serve with

• Mexican Hot Chocolate
• Lemonade Recipe
• Actually Perfect Chocolate Chip Cookies
• Sugar Cookie Bars

Storage & Keeping Your Cookies Soft

Swig sugar cookies are traditionally served cold, but at home, chilling is optional unless you’re storing them for later. To keep them soft at room temperature, store in an airtight container they’ll stay soft for days. However, the frosting stays soft and can get messy when stacked, so storing in the fridge is recommended.

Once baked and cooled, refrigerate the cookies unfrosted in an airtight container. Bring them out to frost, then return them to the fridge in a single layer to set the frosting before stacking with parchment or wax paper in between. For extra softness, you can place a slice of white sandwich bread in the container (not touching the cookies). They will stay fresh in the fridge for 4–5 days.

FAQ

Can I skip refrigerating the cookies?

Yes, you can skip it, but chilling helps the cookies set and gives them that classic Swig-style texture.

Why are my cookies dry?

This usually happens from adding too much flour. Measuring carefully (or weighing) helps keep them soft.

Do these cookies need to be served cold?

They are traditionally served chilled, but you can enjoy them at room temperature too.

Can I freeze these cookies?

Yes! You can freeze them for up to 3 months and thaw before frosting or serving.

Variations

• Add almond extract to the frosting : For a more classic bakery-style flavor, add a little almond extract along with the vanilla in the frosting. This gives a slightly richer taste.
• Change the frosting color : Instead of the traditional light pink, you can use any food coloring to match holidays or occasions like birthdays or Christmas.
• Add sprinkles on top : After frosting, sprinkle with colored sprinkles for extra texture and a fun look great for parties or kids.
• Make them unfrosted : Skip the frosting entirely for a simpler sugar cookie. They’ll still be soft, buttery, and delicious on their own.

More Recipes to Try

• Cut Out Sugar Cookies
• Classic Sugar Cookies (just scoop and bake)
• Sugar Cookie Bars
• Soft Frosted Sugar Cookies
• Sugar Cookie Blossoms

So, there you have it! My copycat version of the Swig Sugar Cookie that I think is really *really* close to the original. And if you’ve never had these, then I think you are in for a treat. You will LOVE the finished product. It’s a really really tasty cookie that is thick, buttery and sweet. Just watch that flour measurement and you should be good to go!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.