My version of the famous SWIG sugar cookie

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swig cookie 2

Last summer when I was in Utah,  my friends and sisters raved about a little drink place called Swig.  Not only do they create incredible drinks with names like ‘ Dirty Dr Pepper’,  ‘Big Al’ and’ Fruit Loop’, but they make a mean frosted sugar cookie.  It seems like who ever I got together with wanted to swing by Swig on our way home.   I am not much of a pop drinker but I was seriously won over with the sugar cookies!  It was melt in your mouth good!   The cookies are served chilled and then topped with  room temperature frosting and the combination is awesome!  When I got home I started looking at copy cat recipes on line and realized that most of them looked a lot like our Sugar Gem recipe. I tweaked the sugar gem recipe just a little and added a some cream cheese to the frosting and viola–I  had a “Swig”like  cookie all the way across the country in Tennessee.  These cookies are WONDERFUL–a crispy, chewy, buttery, bit of heaven that melts in your mouth kind of like shortbread (which I LOVE). My husband and boys all swore these were the best sugar cookies EVER!  Bless their hearts–they are my biggest fans in the kitchen!   I enjoyed them a little too much myself! I plan on making some more for the upcoming Valentines Day and giving all the extras away before I get my self in trouble! Will power with these babies around the house is next to impossible for me!  YUM!

These cookies make me miss my cute sisters in Utah.  I am looking forward to being there in the Spring for Womens Conference and stopping by Swig for a cookie!

**You can now follow The Sisters Café on Instagram!  I LOVE instagram, don’t you?!

swig cup smash



SWIG sugar cookie (knock off recipe)
  • 1 cup butter (softened)
  • ¾ cup vegetable oil
  • 1 cup sugar
  • 1 cup powdered sugar
  • 2 eggs
  • 1 tsp vanilla
  • 5½ cups flour
  • ½ tsp baking soda
  • ½ tsp cream of tarter
  • 1 tsp salt
  • ½ cup butter (softened)
  • 4oz cream cheese (softenend)
  • 1 tsp vanilla
  • ¼ tsp almond flavoring
  • 3-4 cups powdered sugar
  • 2-4 tsp milk
  1. Cream butter, oil, sugar, powdered sugar, eggs and vanilla together. In another bowl combine flour, baking soda, cream of tarter and salt. Wisk together and then slowly add to the creamed ingredients. Stir to combine. The dough is pretty thick and dry. Roll them into golf ball sized or smaller and place on a cookie sheet. Then take a small glass cup and wet the bottom and then dip it in sugar and firmly press it into the center of each dough ball. This will give the cookies the signature cracked edge. You only need to wet the bottom of the glass once. Bake the "smashed" cookies for 8 minutes at 350. They will be set but not browned yet. Only the bottom will be slightly browned. Remove to a rack and allow to cool completely and then chill the fridge until ready to use. Only frost as many as you want at a time.
  1. Mix well and add a little more powdered sugar or milk to get the consistency right. Frost your chilled cookie and enjoy!


  1. Jod says

    I LOVE Swig cookies! I always ask for extra frosting when I go! I have a swig knock off on my blog too. Love them!!! Thanks Mel. Love your picture.

  2. Shelby says

    This looks interesting, but it isn’t a swig cookie. I’ve eaten my fair share of them, :) and I can tell you I’m pretty sure they don’t have eggs, or vegetable oil in them, nor do they have cream of tartar. And even though every recipe I’ve seen on the internet has them covered in sugar on the tops, I’ve never tasted that in a real swig cookie. The frosting doesn’t have cream cheese, though I think it does have sour cream. But as long as your family loves them, that’s all that matters! Long live Swig!

  3. Terri says

    Love, love, love the swig sugar cookie. I live in Texas so I’ve been making a knock off version myself for a little over a year. I have always been a huge roll out sugar cookie maker for all holidays and I still love my go to recipe. But in a time crunch and for a daily sugar cookie can’t beat the swig!! I actually frost mine with a homemade buttercream simply because that is what I have always preferred on sugar cookies. Also wanted to say..I’m so glad to see regular posts again on this site. Have been a long time follower and you girls have so many wonderful recipes. Too bad you don’t have a cookbook, keep up the good work :)

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