These soft and buttery copycat Swig sugar cookies bring the famous bakery-style treat right into your kitchen. Known for their signature crinkle edges and creamy pink frosting, these cookies are tender, slightly sweet, and melt in your mouth. They’re perfect for parties, holidays, or whenever you want a bakery-style dessert made completely from scratch.
Why You’ll Love This Recipe
These cookies have a soft, tender texture that stays delicious for days.
No chilling time is required, making the recipe quick and convenient.
The crinkled edges create a beautiful bakery-style appearance.
The tangy sour cream frosting adds a creamy balance to the sweet cookie base.
The recipe yields a large batch, making it ideal for gatherings or sharing.
The dough is simple to work with and does not require special tools or cookie cutters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies
1 cup unsalted butter, softened
¾ cup vegetable oil
1 ¼ cups granulated sugar
¼ cup granulated sugar (for pressing the cookies)
¾ cup powdered sugar
2 tablespoons heavy cream
2 large eggs, room temperature
5 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¾ teaspoon salt
For the frosting
½ cup unsalted butter, softened
1 cup sour cream
¼ teaspoon salt
1 teaspoon vanilla extract
5 ⅓ cups powdered sugar
2–3 drops red food coloring
Directions
Preheat the oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, cream together the softened butter, vegetable oil, 1 ¼ cups granulated sugar, powdered sugar, heavy cream, and eggs until the mixture is smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Scoop the dough and roll it into balls roughly the size of golf balls. Place them on the prepared baking sheet about 2–3 inches apart.
Pour the remaining ¼ cup granulated sugar into a shallow dish.
Lightly press the bottom of a tall drinking glass into the sugar, then press the glass onto each dough ball to flatten it halfway. This creates the signature cracked edge around the cookie.
Bake the cookies for 8–11 minutes until they appear set and dry on top but not browned.
Let the cookies cool on the baking sheet for 4–5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter until very light and fluffy, about 2–3 minutes.
Add the sour cream, salt, and vanilla extract and mix until smooth.
Gradually mix in the powdered sugar until the frosting is thick and creamy.
Add 2–3 drops of red food coloring and mix until the frosting reaches a light pink color.
Spread the frosting over completely cooled cookies just before serving.
Chocolate Drizzle
After frosting the cookies, drizzle melted chocolate over the top for an extra rich finish.
Citrus Frosting
Add 1 teaspoon of lemon or orange zest to the frosting for a bright citrus flavor.
Almond Flavor
Replace the vanilla extract with almond extract in the frosting for a subtle nutty taste.
Holiday Sprinkle Cookies
Decorate the frosted cookies with colorful sprinkles to match holidays or celebrations.
Mini Cookies
Roll smaller dough balls and reduce baking time to about 6–8 minutes for bite-sized cookies.
Storage/Reheating
Room Temperature
Unfrosted cookies can be stored in an airtight container at room temperature for up to 3 days.
Refrigerator
Frosted cookies should be stored in an airtight container in the refrigerator for up to 5 days.
Freezing
The cookies freeze well for up to 2 months. Freeze unfrosted cookies in a sealed container and frost after thawing.
Serving After Refrigeration
Allow cookies to sit at room temperature for about 10–15 minutes before serving for the best texture.
FAQs
Can I make the dough ahead of time?
Yes. The dough can be prepared up to 24 hours in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before shaping.
Why do these cookies have crinkled edges?
Pressing the dough with a sugar-coated glass causes the edges to crack slightly, creating the classic crinkle effect.
Can I skip the frosting?
Yes. The cookies are still delicious without frosting, though the frosting gives them the traditional Swig-style flavor.
What makes these cookies so soft?
The combination of butter, vegetable oil, and powdered sugar helps create a tender and soft texture.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt slightly to keep the flavor balanced.
Can I freeze the frosted cookies?
It is better to freeze them unfrosted, then add the frosting after thawing for the best texture.
Why shouldn’t the cookies brown?
These cookies are meant to stay pale and soft. Browning can make them firmer instead of tender.
Can I make these cookies smaller?
Yes. Simply roll smaller dough balls and reduce the baking time by a few minutes.
How thick should the cookies be after pressing?
Flatten them only halfway so they stay thick and soft after baking.
Can I color the frosting differently?
Yes. You can use any food coloring to match holidays, parties, or themes.
Conclusion
Copycat Swig sugar cookies are a perfect example of how simple ingredients can create an unforgettable dessert. With their soft texture, signature crinkle edges, and creamy pink frosting, these cookies deliver bakery-quality flavor at home. Whether you are baking for a celebration or simply craving a sweet treat, this recipe makes it easy to enjoy these famous cookies anytime.
Soft and buttery copycat Swig sugar cookies with signature crinkled edges and creamy pink sour cream frosting, delivering a bakery-style treat that melts in your mouth.
Ingredients
1 cup unsalted butter, softened
3/4 cup vegetable oil
1 1/4 cups granulated sugar
1/4 cup granulated sugar (for pressing the cookies)
3/4 cup powdered sugar
2 tablespoons heavy cream
2 large eggs, room temperature
5 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup unsalted butter, softened (for frosting)
1 cup sour cream
1/4 teaspoon salt (for frosting)
1 teaspoon vanilla extract
5 1/3 cups powdered sugar (for frosting)
2–3 drops red food coloring
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, vegetable oil, 1 1/4 cups granulated sugar, powdered sugar, heavy cream, and eggs until smooth and well combined.
In another bowl, whisk together the flour, baking soda, cream of tartar, and salt.
Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
Scoop the dough and roll into golf ball–sized balls. Place on prepared baking sheets about 2–3 inches apart.
Place the remaining 1/4 cup granulated sugar in a shallow dish.
Dip the bottom of a drinking glass in the sugar and press onto each dough ball to flatten halfway, creating the crinkled edges.
Bake for 8–11 minutes until the tops look set but not browned.
Allow cookies to cool for 4–5 minutes on the baking sheet, then transfer to a rack to cool completely.
For the frosting, beat the softened butter for 2–3 minutes until light and fluffy.
Add sour cream, salt, and vanilla extract and mix until smooth.
Gradually add powdered sugar and beat until thick and creamy.
Add food coloring and mix until a soft pink color forms.
Spread frosting over completely cooled cookies before serving.
Notes
Do not overbake the cookies; they should remain pale and soft.
Press cookies only halfway so they stay thick and tender.
Frost cookies only after they have fully cooled.
Store unfrosted cookies at room temperature for up to 3 days.
Frosted cookies should be refrigerated and kept up to 5 days.
Freeze unfrosted cookies for up to 2 months and frost after thawing.
