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5 from 9 votes


Copycat Swig Sugar Cookies are buttery, soft and somewhere in between a sugar cookie and shortbread, with a little bit of delicious frosting on top! This sugar cookie recipe doesn't require any chilling and you don't have to roll them out either! The best copycat Swig cookie recipe that I've ever tried!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies
Cuisine: American
Keyword: swig sugar cookies
Servings: 36 cookies
Calories: 270kcal


  • 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


  • 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.



If you make 1-inch balls, you should get closer to 48 cookies from one batch. Sometimes I use a larger cookie scoop and make 24-28 cookies. If you make them larger, the cook time will be closer to 9 minutes, the smaller cookies will be done closer to 8. 


Calories: 270kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 155mg | Potassium: 33mg | Fiber: 1g | Sugar: 23g | Vitamin A: 254IU | Calcium: 9mg | Iron: 1mg