The BEST Swig Copycat Cookie Recipe on the Internet (2024)
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This is the BEST copycat Swig cookie recipe on the internet!
A couple of months ago, I decided to try my hand at making these pressed sugar cookies made famous by soda shops like Swig and Sodalicious. Never having tried a Swig cookie at that point, I was relying solely on the images I found on Pinterest and Instagram to be my standard for comparison. The cookies I made were GOOD. Like,really good. But after two trips to Utah in the past 4 months (and multiple visits to Swig and Sodalicious), I can tell you that my pressed sugar cookies are not at all the same thing as a Swig cookie. So I went back to the drawing board and eventually ended up with this copycat version that tastesexactly the same.
The key to creating a perfect Swig cookie replica is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
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This Copycat Swig Cookie tastes exactly like the ones made famous by soda shops like Swig and Sodalicious!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
I’ve eaten more cookies than I care to admit at Swig and Sodalicious, and neither one of them sold these pressed sugar cookies I’ve seen all over the internet claiming to be “swig” cookies. Instead, their sugar cookies are thick cut-outs with a thick layer of buttercream on top. So that’s what you’ll find here in this recipe!
Keep the cookies cold if you want to have a true “Swig cookie” experience. At least that’s how I like to eat them now that I’ve tried the real thing. I’m sure they’re still technically good (and softer) at room temp. But I never made it out of the shop without devouring mine, so I always ate them cold. And now that’s just how I prefer them 🙂
To achieve Swig’s signature look of that thick layer of frosting on top, I used a large round piping tip to pipe a hefty amount of frosting in an even layer. Then I gave it a quick spread and swirl with an offset spatula.
My favorite Swig drink is the Big Al.
Which is just Diet co*ke, lime, and coconut. My husband and I have stocked up on TruLime packets (so good!) and sugar free Torani coconut syrup so we can make our favorite drink at home. Sometimes we’ll add a little half & half for good measure ????.
The key to creating a perfect Swig cookie copycat is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
Ingredients
For the Cookie Dough
3/4cupunsalted butterat room temperature
3/4cupsugar
1egg
1 1/2teaspoonvanilla extract
1/2teaspoonalmond extract
1teaspoonbaking powder
1/2teaspoonsalt
2cupsall-purpose flour
For the Frosting
1/2cupbutter, softened
1/2 cup shortening (Crisco)
1teaspoonvanilla extract
1/8teaspoonsalt
4cupspowdered sugar
1/4 cup heavy cream
2-3 tbsp. milk
pink food coloring
Instructions
Bake the cookies:
Preheat oven to 350ÂşF.
Using a stand mixer fitted with a paddle attachment: beat together the butter and the sugar until smooth.
Mix in the egg, almond extract, and vanilla extract. Mix in the baking powder, salt, and flour just until dough forms. Use floured hands to form the dough into a disc.
On a well floured or nonstick surface, gently roll out the dough to about 1/2 inch thick (it helps to place a sheet of parchment paper or a silicone baking mat over the dough during rolling to keep it from sticking to the rolling pin; alternately you could sprinkle flour on top of the dough before rolling).
Cut out cookies using a 3-inch round cutter. Place on a baking sheet lined with parchment paper or foil.
Bake for 11 minutes (they may look underdone on top, but that's okay). Let cool completely on the baking sheet before icing.
Make the Frosting:
Use a stand mixer fitted with a whisk attachment: whisk together the butter and shortening until smooth and combined.
Add the powdered sugar one cup at a time, alternating each addition with a liquid (the cream and then each tablespoon of milk) until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
Frost the cookies once they have cooled.
Store the cookies in the refrigerator until read to eat.
A typical Swig sugar cookie UNFROSTED has about 293 calories, 15 grams of fat and 14 grams of sugar. My Swig cookies WITH frosting are about 215 calories, 10 grams of fat and about 14 grams of sugar, depending on how much frosting you like to add!
The best cookies have layers of texture. A slightly crisp outer shell that holds up to some heat with an inner core that's soft and chewy. Premium cookies taste great at room temperature, straight out of the fridge or slightly heated. Creating cookies in small batches is key.
Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.
The Fighterđź’Ą: Water + sugar free Vanilla + sugar free Peach + Sugar Free Pineapple + Raspberry puree + Fresh Lime Don't like water, try it with sparking water or sprite!
A combination of soda, coffee creamer, and flavored syrups, the dirty soda has risen from its humble origins as a sweet treat for Utahns who abstain from alcohol and caffeine to an actual business model, evidenced by the growing dirty soda chain Swig, which opened its 50th outpost in the United States in 2023, and its ...
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Over-working the dough yields a tough cookie, which is not at all what you want. The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer.
Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.
Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix.
make 1 cookie right away and 1 after overnight refrigeration to see how much cold affects spread; depending on the outcome, I leave the dough out a couple hours before baking.
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.
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