Make copycat swig sugar cookies at home! These super soft sugar cookies with the crinkle-edge are famous for a reason!
The first time I tried Swig’s sugar cookies I was a little skeptical. I’d heard the hype and I just had my doubts that they were that good, they were probably just a fad. I mean, they originated in St. George Utah, a college town, and college kids are easily impressed and tend to get swept up in the latest thing everybody is loving. I know, I was a college kid… pretty much yesterday. But my husband had been down in St. George for work and brought back a famous Swig cookie for me so I gave it a try…
…and then I died and went to Perfect Sugar Cookie Heaven. Real place. I’ve been there and I’m here to tell you that it was not a fad, not just a big college kid obsession, these cookies are the real deal. The best sugar cookies I’ve ever had, bar none.
Besides the incredible flavor and texture, these cookies are also really easy to make with no chilling time (!!) and no cookie cutters needed. Also, this recipe makes a fairly big batch of cookies – about 28-ish – which makes them perfect for parties, family gatherings (like baptisms, baby blessings, wedding showers, etc) and neighbor gifts. That is if you can bear to part with any of them! One taste and you will be convinced that these copycat Swig sugar cookies are as close to the real deal as it gets!
Copycat Swig Sugar Cookies
- 1 cup butter - at room temperature
- ¾ cup vegetable oil
- 1 ¼ cups granulated sugar + ¼ cup - divided
- ¾ cup powdered sugar
- 2 tablespoons heavy cream
- 2 eggs - at room temperature
- 5 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¾ teaspoon salt
- ½ cup butter - at room temperature
- 1 cup sour cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 5 ⅓ cups powdered sugar
- red food coloring
- Preheat oven to 350 degrees and very lightly grease a baking sheet.
- In a large bowl, cream together butter, vegetable oil, 1 1/4 cups sugar, powdered sugar, heavy cream, and eggs.
- In a second large bowl, whisk together flour, baking soda, cream of tartar, and salt.
- Add dry ingredients to wet ingredients and mix until dough comes together.
- Roll dough into balls (roughly the size of golf balls) and place on greased baking sheet 2-3 inches apart.
- Place remaining 1/4 cup sugar in a shallow dish. Press the bottom of a tall drinking glass into the cookie dough in the bowl (just to moisten the bottom of the glass, no cookie dough should stick to it), then dip into sugar. Press the bottom of the glass into the top of each cookie dough ball to flatten about halfway. (The edge should "break" to create the signature crinkle edge")
- Bake for 8-11 minutes until cookies look dry but not browned. Allow to cool on baking sheet for 4-5 minutes, then transfer to a cooling rack to cool completely. Repeat process with remaining cookie dough.
- Cream butter until very light and fluffy (about 2-3 minutes). Add sour cream, salt, and vanilla and mix until smooth. Mix in powdered sugar until incorporated and smooth. Add 2-3 drops of red food coloring and mix well.
- Store cookies in airtight container at room temperature and frosting in airtight container in the fridge. Frost cookies immediately before serving.