Copycat Swig Cookies Frosted Sugar Cookies

Copycat Swig Cookies Frosted Sugar Cookies


Use this copycat recipe to make Swig’s famous sugar cookies at home! These imitated Swig biscuits are thick and delicious, with buttercream frosting on top.

Swig biscuits are the ultimate complement to the beverage of your choice. If it’s not Diet Coke, you can always try pineapple powder lemonade or cherry lime juice! 😉

Just like Swig!

Have you eaten Swig cookies before? If you don’t live in Arizona or Utah, you might not even know what Swig is. This is a soda shop, but they also sell the best cookies! My mother said sugar cookies are her favorite.

We made our own version at home today, and it turned out just like the real thing! The biscuits are very thick and have pink icing on top, which is even better. We added a little almond extract to it and it tasted perfect.

When we are close to Valentine’s Day, we like to add some holiday decorations to the pink frosting. They are the perfect gift for friends and neighbors!

How to make gummies cookies

Dough. First, mix the butter, oil, sugar, water, and eggs in a blender. Mix for a few minutes until completely mixed. In a separate bowl, mix the dry ingredients and slowly add them to the butter mixture. Mix all the ingredients until they are completely mixed. The dough should not be sticky.

roll. Roll the dough into 1.5 inch ball Put it on greased biscuit paper.

according to. To crack the edges of the cookies, put ¼ cup of sugar and a pinch of salt in a separate bowl. Put the bottom of the glass into this mixture and press it on the dough ball. Press the cookies until they are a little wider than the diameter of the bottom of the glass.

*notes: The diameter of the bottom of the glass I used is 2.5 inches. I pressed the biscuits to about 3 inches in diameter.

bake. Bake at 350°F for 8 minutes. The final diameter of the biscuit after baking is about 3.5 inches. Let them cool and put them in the refrigerator.

frost. For the icing, mix butter, sour cream, powdered sugar, salt, 1 drop of food coloring and almond extract. Stir well and add the required amount of milk to obtain the required thickness. (I only added a few tablespoons.) Sprinkle icing sugar on the cookies before serving.

Make them real!

In Swig, these cookies are actually Store in the refrigerator until ready to eat. Then they take out one and freeze it for the customer. If you have never experienced it this way, you definitely need to give it a try!

You can apply the frosting with a butter knife or a flat spatula (this is what they do at Swig). Swig cookies are famous for their classic pure frosting, but if you want to be creative, you can use something fancy!

Change and storage

You can Change the taste Delete these cookies by trying the following methods:

  • Lemon version: Add 1 tablespoon of lemon zest to the dough. After the biscuit frosting, add a little lemon zest on top.
  • Chocolate version: Add ¾ cup of cocoa powder to the dough.
  • Coconut cookies: Use 1.5 teaspoons of coconut extract instead of almonds, and add a little coconut extract to the frosting.

you should not Shop Drink biscuits in the refrigerator or freezer, but if you like cold drinks, you can too. They can also be stored at room temperature. Just make sure they are in a ziplock bag or airtight container. They should last for 3 weeks.

These swig cookies are very suitable freezing! Especially because Swig takes it out of the refrigerator to serve it himself. Make biscuits and let them cool. Then put them (unfrosted) on the cookie sheet and freeze for 1 hour. After freezing, place them in a freezer-safe airtight container or ziplock bag and freeze for up to 3 months. When ready to serve, remove them from the refrigerator and freeze them.

Remaining icing sugar Can be stored in an airtight container in the refrigerator. Let it reach room temperature before use.

Course dessert

American cuisine

Preparation time 10 minutes

Cooking time 8 minutes

Total time 18 minutes

Serving 36

Calories 257 kcal

Author Little Luna

cookies

  • 1 cup butter room temperature
  • 3/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon tartar powder
  • 1 teaspoon salt
  • 5 1/2 cups flour

frost

  • 6 tablespoons butter, room temperature
  • 1/2 cup sour cream
  • 3 cups powdered sugar
  • 1/2 teaspoon salt
  • 3-4 tablespoons milk
  • 1/2 teaspoon almond extract
  • Red food coloring
  • First, mix the butter, oil, sugar, water, and eggs in a blender. Mix for a few minutes until completely mixed.

  • In a separate bowl, mix the dry ingredients and slowly add them to the butter mixture.

  • Mix all the ingredients until they are completely mixed. The dough should not be sticky.

  • Roll the dough into a 1.5-inch ball and place it on the greased cookie sheet.

  • To crack the edges of the cookies, put ¼ cup of sugar and a pinch of salt in a separate bowl. Put the bottom of the glass into this mixture and press it on the dough ball. The diameter of the bottom of the glass I used is 2.5 inches.

  • Press the biscuits until they are slightly wider than the diameter of the glass bottom (my biscuits are about 3 inches in diameter), then cook at 350°F for 8 minutes. The final diameter of the biscuit after baking is about 3.5 inches.

  • Let cool and put in the refrigerator.

  • For icing, mix butter, sour cream, powdered sugar, salt, 1 drop of food coloring and almond extract. Mix well and add the required amount of milk to reach the required thickness. I only added a few tablespoons.

  • Sprinkle icing sugar on the biscuits before serving.

  • Please enjoy!

  • I rolled the dough ball into a diameter of 1.5 inches.
  • Using a cup with a bottom diameter of 2.5 inches, I pressed the biscuits to a thickness of 3/8 inches and a diameter of 3 inches.
  • When the biscuits are cooked, they are 3.5 inches wide.

The recipe is adapted from Retro Revival.

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