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Copy Cat Swig Sugar Cookies are a thick, soft and chewy sugar cookie served COLD. No rolling and cutting with this recipe, just scoop and press. These will be your new favorite sugar cookie!

copy cat swig sugar cookies

Love pressed cookies? Salted Caramel Sugar Cookies, Peanut Butter Chocolate Sandwich Cookies and these M&M Cookies are a few of my fav!

Pressed Sugar Cookies Served COLD!

Swig n Sweets is a popular drive-through drink and cookie shop local to Utah (definitely a visitor must if ever happen to find yourself in Utah!)

Utahns love their soda and these drive-through pop shops thrive here! Swig was the first drink shop that opened back in 2010. Along with all of their specialty mixed sodas (I’m looking at you Loop-T-Loop!) they also have some of the most amazing cookies!

The most interesting part of these cookies are the fact they are served cold. Straight from the refrigerator.

They are thick, chewy, soft and absolutely DREAMY!  The cookies took Utah by storm and everyone has been talking about them & making copy cat versions since.

I personally think this version is the best. ?

I’ve made them literally hundreds of times for family, friends and events. They always get rave reviews.

swig sugar cookie copy cat recipe

How to make the perfect Copy Cat Swig Sugar Cookie

To start, cream together butter and sugar. Then add in an egg and vanilla. Mix well.

butter sugar and an egg

Add flour and baking powder. Mix until the cookie dough comes together. It should have the consistency of play dough. You should be able to handle the cookie dough easily.

finished cookie dough

Scoop the cookie dough onto a parchment paper or silicone lined cookie sheet. If you don’t have a cookie scoop (first, consider getting one! They are inexpensive and save me SO much time!) rolling the dough into balls will work fine as well.

Use the bottom of a drinking glass dipped into sugar to flatten the cookie dough balls. You may want to spray the bottom of the drinking glass with non-stick spray the first time around to help the sugar stick to the cup. You should only have to do that the first time.

Press until the cookies are as thick as you’d like the finished product to be. They will not thicken up at all while baking.

pressed sugar cookies before baking

Bake at 350° for 7-8 minutes or until the tops of the cookies are no longer glossy.

Pull the cookies out of the oven and let them cool.

While the cookies are cooling, make the vanilla frosting by combining butter, powdered sugar, vanilla and milk. The classic Swig cookie has the pink frosting, but feel free to color the frosting whatever color you’d like or omit the food coloring all together.

Frost the cookies when they are still slightly warm and then place the cookie sheet in the refrigerator until the cookies are completely cold.

Once the cookies are cold you’ll be able to stack and store as needed without transferring the frosting to other cookies.

copy cat swig sugar cookies

Copy Cat Swig Sugar Cookies

Copy Cat Swig Sugar Cookies are a thick, soft and chewy sugar cookie served COLD. No rolling and cutting with this recipe, just scoop and press. These will be your new favorite sugar cookie!

Ingredients

{Sugar Cookies}

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp corn starch

{Vanilla Frosting}

  • 1/4 cup butter
  • 1 1/2 powdered sugar
  • 1 tsp vanilla I like to use clear vanilla extract
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350°.
  2. Cream together the butter and sugar. Add in the egg and vanilla. Mix well.
  3. Add in the flour, baking powder and corn starch.
  4. Scoop the dough out onto a silicone or parchment paper lined cookie sheet. Use the bottom of a drinking glass dipped in sugar to press the cookie dough balls flat. (I give more details on this step in the post above.)
  5. Bake at 350° for 7-8 minutes or until the tops are no longer glossy.
  6. Let the cookies cool on the pan.
  7. To make the frosting, combine all ingredients and mix until well combined.
  8. Frost the cookies when they are still slightly warm. Store in the refrigerator and serve cold.

Copy Cat Swig Sugar Cookies are a thick, soft and chewy sugar cookie served COLD. No rolling and cutting with this recipe, just scoop and press. These will be your new favorite sugar cookie! |Cooking with Karli| #swig #sugarcookie #cookie #recipe #copycat #pressed #sugar #pinkfrosting

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5 from 2 votes

Copy Cat Swig Sugar Cookies

Copy Cat Swig Sugar Cookies are a thick, soft and chewy sugar cookie served COLD. No rolling and cutting with this recipe, just scoop and press. These will be your new favorite sugar cookie!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 15 Cookies

Ingredients 

{Sugar Cookies}

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 3/4 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp corn starch

{Vanilla Frosting}

  • 1/4 cup butter
  • 1 1/2 powdered sugar
  • 1 tsp vanilla, I like to use clear vanilla extract
  • 1 tbsp milk

Instructions 

  • Preheat oven to 350°. 
  • Cream together the butter and sugar. Add in the egg and vanilla. Mix well.
  •  Add in the flour, baking powder and corn starch. 
  • Scoop the dough out onto a silicone or parchment paper lined cookie sheet. Use the bottom of a drinking glass dipped in sugar to press the cookie dough balls flat. (I give more details on this step in the post above.)
  •  Bake at 350° for 7-8 minutes or until the tops are no longer glossy.
  •  Let the cookies cool on the pan. 
  • To make the frosting, combine all ingredients and mix until well combined. 
  • Frost the cookies when they are still slightly warm. Store in the refrigerator and serve cold.
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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1 Comment

  1. 5 stars
    Every recipe that I have tried turns out amazing. Your recipes and directions are easy to follow and never a disappointment. Thank you