COPYCAT “SWIG” SUGAR COOKIES

Copycat Swig Cookies - Butter With a Side of Bread

Have you tried the sugar cookies from Swig? I’m going to be completely honest and in the spirit of full disclosure confess that I’ve never actually had a Swig cookie but I’ve heard so many people rave about them and have seen so many copycat recipes that I felt like I needed to see what all the hype was about. I have tried several copycat recipes now and ended up combining elements from all of them to create an amazing cookie – I can’t verify that it tastes just like a Swig cookie because I’ve never had one, but these cookies look like Swig cookies and my husband has declared that they are the best sugar cookies I’ve ever made so I consider them a success!

COPYCAT “SWIG” COOKIES

  • 1 cup butter softened
  • 3/4 cup Butter Flavored Crisco (I also used coconut oil once and it worked amazingly – it does add a slight coconut flavor though)
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tbsp milk
  • 2 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp Cream of Tartar
  • 1 tsp salt
  • 5 1/2 cups flour

Frosting

  • 1/2 cup butter, softened
  • 2 Tbsp sour cream
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • food coloring (if desired)
  • 1-2 Tbsp of milk, to consistency

In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar and milk. Add eggs and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt.  Add the flour mixture to the butter mixture and mix until smooth and well combined. Roll the dough into 1-inch balls and place on a greased cookie sheet. Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that Swig cookies are known for.  You don’t want to smash them too thin because these cookies are best when they are thick and soft. Bake for 8-9 minutes at 350.  Cool on wire racks and then frost.

To make the frosting, mix all of the ingredients except for the milk until well combined. Add milk to desired consistency and then frost the cooled cookies. Enjoy!

Products that will help you re-create this recipe at home:

 

Copycat Swig Cookies - Butter With a Side of BreadCopycat Swig Cookies - Butter With a Side of BreadCopycat Swig Cookies - Butter With a Side of BreadCopycat Swig Cookies - Butter With a Side of BreadNellie signature

COPYCAT "SWIG" COOKIES
 
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These sugar cookies don't require any rolling of the dough and they are super soft and absolutely incredible.
Author:
Recipe type: Cookies
Serves: 48 cookies
Ingredients
  • 1 cup butter softened
  • ¾ cup Butter Flavored Crisco (I also used coconut oil once and it worked amazingly - it does add a slight coconut flavor though)
  • 1¼ cup sugar
  • ¾ cup powdered sugar
  • 2 Tbsp milk
  • 2 eggs
  • ½ tsp baking soda
  • ½ tsp Cream of Tartar
  • 1 tsp salt
  • 5½ cups flour
Frosting
  • ½ cup butter, softened
  • 2 Tbsp sour cream
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • food coloring (if desired)
  • 1-2 Tbsp of milk, to consistency
Instructions
  1. In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar and milk.
  2. Add eggs and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt.
  3. Add the flour mixture to the butter mixture and mix until smooth and well combined.
  4. Roll the dough into 1-inch balls and place on a greased cookie sheet.
  5. Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly to get the rough edge that Swig cookies are known for. You don't want to smash them too thin because these cookies are best when they are thick and soft.
  6. Bake for 8-9 minutes at 350. Cool on wire racks and then frost.
  7. To make the frosting, mix all of the ingredients except for the milk until well combined. Add milk to desired consistency and then frost the cooled cookies.

 

 

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