Swig Cookie Recipe
If you’ve ever been to the midwestern-based soda shop, “Swig”, you know that their iconic frosted pink sugar cookies are pure heaven. Famous for their one-of-a-kind flavor and appearance, these thick and chewy oversized cookies stand out from the rest. Served cold right from the refrigerator, they are an indulgent treat that's sure to satisfy any sweet tooth.
If you don’t live near a Swig location or you just want to try making them yourself, you’re in luck! With this copycat recipe, you can enjoy Swig's pink frosted sour cream sugar cookies without even leaving your home.
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Sour Cream Sugar Cookies
Not only are these sugar cookies incredibly huge, but they are also soft, thick, and chewy, making them truly irresistible. Additionally, there are various other attributes that set these cookies apart from all others.
One thing that makes this recipe unique is that it contains sour cream. Both the frosting and the cookie itself have a hint of tang that comes from the sour cream. Like with most sour cream cookies, it also keeps them extra moist and tender!
Another factor that distinguishes these sugar cookies is the addition of cream of tartar. It serves a similar purpose as the sour cream in this recipe. Cream of tartar gives the cookies a nice soft, fluffy texture and tangy flavor.
Another reason these sour cream cookies are so dang delicious is that they are made with powdered sugar. This recipe combines powdered sugar with granulated sugar for the best soft, tender, and chewy consistency.
Lastly, Swig’s legendary sugar cookies are made with both butter and oil. The butter provides a rich buttery flavor, while the oil keeps them soft and moist. The combination of the two fats also contributes to the cookies' distinct texture, which is slightly crispy on the edges and soft and chewy in the center.
Why You’ll Love This Recipe
These sour cream cookies with frosting are a delicious and unique twist on the classic sugar cookie recipe that you'll absolutely love. This recipe is straightforward and easy to follow, making it a great option for both novice and experienced bakers alike. Here are a few reasons you won't be able to resist making these cookies again and again.
- They can be made from start to finish in less than 30 minutes
- The dough doesn’t need to be chilled or rolled out
- The recipe makes 20 extra large cookies
- They are a fun treat for various celebrations - Valentine’s Day, Easter, baby showers, gender reveal parties, and more!
- You can switch up the color of the frosting to suit your needs
- They’re a great make-ahead treat
For the dough
Salted butter: We prefer to use salted butter in this cookie recipe for a richer flavor. However, if you don’t have any on hand, you can substitute it with unsalted butter.
Granulated sugar: It adds sweetness to the cookies and helps to create a tender, moist cookie with a slightly crispy edge.
Powdered sugar: The powdered sugar contributes sweetness to the cookie dough and creates a soft and chewy texture.
Oil: The oil helps to keep the cookies soft and moist and counteracts the spreading effect of butter.
Sour cream: The sour cream adds moisture to the cookies and helps to keep them tender. It also contributes a slight tang that balances out the sweet flavors.
Pure vanilla extract: It adds flavor to the cookies and complements the other ingredients.
Eggs: The eggs provide structure and moisture to the cookies and also help them rise during baking.
All-purpose flour: The flour also provides structure to the cookies and is the main ingredient in the dough. We don’t recommend substituting another type of flour in this recipe.
Salt: The salt enhances the flavor of the cookies and helps to balance out the sweetness.
Cream of tartar: The acidity from the cream of tartar reacts with the baking soda to create a light and airy texture. It also contributes a distinct slight tang that makes these cookies unique.
Baking soda: This leavening agent helps the cookies to rise and gives them a slightly crisp and chewy texture.
For the frosting
Salted butter: We like salted butter in this frosting for a greater depth of flavor. Unsalted butter can be used as a replacement if needed.
Sour cream: The sour cream gives a subtle tang to the frosting and balances out the sweetness of the powdered sugar.
Pure vanilla extract: The vanilla extract enhances the flavor of the frosting.
Powdered sugar: The powdered sugar is the primary sweetener in the frosting. It plays a key role in achieving its smooth and creamy texture.
Evaporated milk: We like using evaporated milk to thin the frosting out as needed. It adds richness and creaminess to the frosting without making it too heavy. Milk or heavy cream can be used as an alternative if needed.
Food coloring: A bit of red food coloring is the key to the frosting's characteristic pink color. You can omit the food color or swap it out or another color if desired.
How To Make This Recipe
prepare the ingredients
Before getting started on the cookies, bring the cold ingredients to room temperature for a smooth and even dough. You can place cold eggs in a warm water bath to warm them up faster. Additionally, you can check out our tips on how to soften butter quickly if you're in a pinch!
make the cookies
Preheat the oven to 350°F and line your baking sheets with parchment paper. First, combine the dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set it aside.
In a large mixing bowl, whip the softened butter with an electric mixer until smooth, about 30 seconds. Add the granulated and powdered sugars to the butter and cream until the consistency is light and fluffy.
Next, add the oil, sour cream, and vanilla extract to the creamed mixture and blend until smooth.
Beat in the eggs until fully combined. Be sure to scrape down the sides of the bowl with a rubber spatula as needed.
Finally, add the flour mixture to the wet ingredients and mix gently just until the dough forms. You can do this with an electric mixer on low speed or by hand with a wooden spoon. We prefer to use a wooden spoon to avoid overmixing the cookie dough.
Next, add some granulated sugar (about ½ cup) to a small bowl. Using a large cookie scoop, portion out the dough into approx. 2.5-inch balls. We use a #16 scoop which makes dough balls that are ¼ cup each.
Roll each dough ball in the sugar to evenly coat the outside. Then, place the dough balls on the lined baking sheet several inches apart. Use the bottom of a glass or measuring cup to flatten the dough to about ½ inch thickness, dipping it in the granulated sugar between each press.
Bake the cookies for 8-10 minutes on the top oven rack. You’ll want to take them out of the oven before the edges start to brown to ensure they stay soft and chewy. Let the cookies cool before transferring them to the refrigerator or freezer.
make the frosting
In a medium mixing bowl, whip the softened butter until it’s light and fluffy, 1-2 minutes. Next, mix in the sour cream and the vanilla extract. Add the powdered sugar 2 cups at a time, mixing well between each addition.
Once the powdered sugar is fully incorporated, add the evaporated milk as needed until the desired consistency is reached. Finally, mix in the red food coloring to achieve the perfect shade of pink.
assemble and serve
After chilling the cookies in the refrigerator or freezer, add the desired amount of frosting to the top of each one. Spread the frosting evenly across the top with a frosting knife. Serve immediately or refrigerate for later.
Recipe Tips and Tricks
- Use room temperature ingredients. Make sure you use room-temperature ingredients when making these sugar cookies. Warmer ingredients combine better than cold ones do for a smoother, more uniform dough.
- Accurately measure the flour. The easiest way to measure flour correctly is to use the spoon and level method. Use a spoon to fluff the flour and scoop it into the measuring cup before leveling it off with the back of a knife (or other straight edge). Avoid shaking or tapping the measuring cup to even the top as this will pack down the flour.
- Don’t overmix the dough. Mix the dough just until all of the ingredients are fully combined. Overmixing the dough can result in tough and crumbly cookies rather than soft and chewy ones.
- Avoid pressing the cookies too thin. These cookies are meant to be super thick! Press the dough balls to about ½ inch thickness for the best results.
- Don’t overbake. We actually prefer to underbake them just slightly, but, at the very least, don’t overbake them! You’ll want to take them out of the oven once the tops no longer appear doughy but before the edges start to brown.
- Serve cold. These cookies are the best when served cold (just like at Swig!).
We love these perfect frosted pink sugar cookies with sour cream, but there are a lot of fun ways to change up the look and flavor if you want to! Here are some of our favorites:
- Add a hint of almond extract to the cookies for an extra layer of flavor
- Mix a tablespoon of lemon juice and lemon extract into the dough for perfect lemon cookies. Add 2 teaspoon of lemon juice and zest to the frosting for an extra lemon kick!
- Switch up the frosting color to match the theme of your party or event
- Add decorations – sprinkles, shredded coconut, candy, or even fruit can be a game-changer
How To Serve Swig Sugar Cookies
These sour cream cookies with frosting are the absolute best when served cold. They are still delicious at room temperature but we highly recommend chilling or freezing them.
A popular way to serve these cookies is right out of the freezer. Simply freeze the unfrosted cookies and then frost them right before serving. Our favorite way to enjoy these cookies is chilled in the refrigerator, frosted and all.
How To Store Leftovers
If you end up having any leftover cookies, you're in luck! These sour cream cookies store amazingly well. This also makes them a great make-ahead dessert or snack!
- Refrigerated: These cookies can be kept in the refrigerator frosted or unfrosted for 3-5 days in an airtight bag or container. Place a piece of parchment paper between each frosted cookie to keep them from sticking together.
- The dough can also be stored in the refrigerator for up to 2 days before baking. Let the dough thaw to room temperature before baking.
- Frozen: Store the frosted or unfrosted cookies in the freezer in a well-sealed bag or container for up to 3 months. Let them thaw slightly in the refrigerator before serving.
- The cookie dough can be kept in the freezer for up to 2 months. Be sure to let it thaw to room temperature before baking.
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Sour Cream Cookies With FrostingMarch 5, 2023
FOR THE COOKIES
- 1 cup salted butter room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup oil
- 2 tablespoon sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 eggs room temperature
- 5½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup additional granulated sugar for rolling/pressing cookies
FOR THE FROSTING
- ¾ cup salted butter room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 6 cups powdered sugar
- 2-3 tablespoon evaporated milk
- 1-2 drops red food coloring
FOR THE COOKIES
- Preheat the oven to 350°F and line baking sheets with parchment paper. Bring cold ingredients to room temperature.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set it aside.
- In a large mixing bowl, whip softened butter until smooth, about 30 seconds. Add the granulated and powdered sugars and cream until light and fluffy.
- Add the oil, sour cream, and vanilla extract and blend until smooth. Beat in the eggs until fully combined, scraping down the sides of the bowl as needed.
- Gently mix the flour mixture into the wet ingredients just until the dough forms. It's best to do this by hand with a wooden spoon or with the mixer on the lowest speed.
- Add the additional granulated sugar (about ½ cup) to a small bowl. Use a large cookie scoop (#16) to portion out the dough into approx. 2.5-inch balls (¼ cup each).
- Roll each dough ball in sugar until evenly coated and place on the baking sheet several inches apart. Use the bottom of a glass or measuring cup to flatten the dough to about ½ inch thickness, dipping it in the granulated sugar between each press.
- Bake for 8-10 minutes on the top oven rack. They are done when the tops no longer appear doughy and before the edges start to brown. Let them cool before transferring to the refrigerator or freezer.
FOR THE FROSTING
- In a medium bowl, whip the softened butter until light and fluffy, 1-2 minutes. Mix in the sour cream and the vanilla extract. Add the powdered sugar 2 cups at a time, mixing well between each addition.
- Add the evaporated milk as needed until the desired consistency is reached. Mix in the red food coloring 1-2 drops at a time until pink.
ASSEMBLE & SERVE
- Add the desired amount of frosting to the top of each chilled cookie. Spread the frosting evenly across the top with a frosting knife. Serve immediately or refrigerate for later.
- Use room temperature ingredients for best results
- Measure the flour accurately with the spoon and level method
- Take care not to overmix the dough - mix gently just until the wet and dry ingredients are combined
- Use a glass or measuring cup with a flat bottom to press the cookies until they are about ½ an inch thick
- Don't overbake - remove the cookies from the oven before the edges start to brown
- These cookies are best served cold
- Store well-covered in the refrigerator or freezer