This is the BEST copycat Swig cookie recipe on the internet!
A couple of months ago, I decided to try my hand at making these pressed sugar cookies made famous by soda shops like Swig and Sodalicious. Never having tried a Swig cookie at that point, I was relying solely on the images I found on Pinterest and Instagram to be my standard for comparison. The cookies I made were GOOD. Like, really good. But after two trips to Utah in the past 4 months (and multiple visits to Swig and Sodalicious), I can tell you that my pressed sugar cookies are not at all the same thing as a Swig cookie. So I went back to the drawing board and eventually ended up with this copycat version that tastes exactly the same.
The key to creating a perfect Swig cookie replica is making it THICK. You want a thick, soft cookie and a thick, delicious layer of frosting on top!
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This Copycat Swig Cookie tastes exactly like the ones made famous by soda shops like Swig and Sodalicious!
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- I’ve eaten more cookies than I care to admit at Swig and Sodalicious, and neither one of them sold these pressed sugar cookies I’ve seen all over the internet claiming to be “swig” cookies. Instead, their sugar cookies are thick cut-outs with a thick layer of buttercream on top. So that’s what you’ll find here in this recipe!
- Keep the cookies cold if you want to have a true “Swig cookie” experience. At least that’s how I like to eat them now that I’ve tried the real thing. I’m sure they’re still technically good (and softer) at room temp. But I never made it out of the shop without devouring mine, so I always ate them cold. And now that’s just how I prefer them 🙂
- To achieve Swig’s signature look of that thick layer of frosting on top, I used a large round piping tip to pipe a hefty amount of frosting in an even layer. Then I gave it a quick spread and swirl with an offset spatula.
My favorite Swig drink is the Big Al.
Which is just Diet Coke, lime, and coconut. My husband and I have stocked up on TruLime packets (so good!) and sugar free Torani coconut syrup so we can make our favorite drink at home. Sometimes we’ll add a little half & half for good measure ????.
For the Cookie Dough
- 3/4 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For the Frosting
- 1/2 cup butter, softened
- 1/2 cup shortening (Crisco)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2-3 tbsp. milk
- pink food coloring
Bake the cookies:
Preheat oven to 350ºF.
- Using a stand mixer fitted with a paddle attachment: beat together the butter and the sugar until smooth.
- Mix in the egg, almond extract, and vanilla extract. Mix in the baking powder, salt, and flour just until dough forms. Use floured hands to form the dough into a disc.
- On a well floured or nonstick surface, gently roll out the dough to about 1/2 inch thick (it helps to place a sheet of parchment paper or a silicone baking mat over the dough during rolling to keep it from sticking to the rolling pin; alternately you could sprinkle flour on top of the dough before rolling).
- Cut out cookies using a 3-inch round cutter. Place on a baking sheet lined with parchment paper or foil.
- Bake for 11 minutes (they may look underdone on top, but that's okay). Let cool completely on the baking sheet before icing.
Make the Frosting:
- Use a stand mixer fitted with a whisk attachment: whisk together the butter and shortening until smooth and combined.
- Add the powdered sugar one cup at a time, alternating each addition with a liquid (the cream and then each tablespoon of milk) until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
- Frost the cookies once they have cooled.
Store the cookies in the refrigerator until read to eat.
Calories 570 | Fat 33g | Saturated Fat 16g | Carbs 66g | Fiber 3g | Sugar 49g | Protein 3g
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