Amazingly soft, with a sweet and chewy texture, these Swig Chocolate Cookie will be a favorite to both eat and make. Simply change the color of the frosting to fit any season or holiday, and voila! Your beautiful cookies will be made in no time!

Chocolate Sugar Cookies
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 If you are looking for a cookie that is both versatile and a crowd pleaser, look no further! Chocolate Swig Sugar cookies are easy to make. They can also adapt to any look for any party. If you’re looking at fall, pick an orange icing. If Christmas is coming up, you can switch to red and green icing and add seasonal sprinkles. The icing is easy to make and pipes out perfectly! 

I love making this chocolate sugar cookie recipe to make with kids. The dough is easy to mix up. Then I scoop out the balls, and I let the kiddos use a glass to flatten them out. The flattening technique adds the cracked edges that are signature to the chocolate swig cookies. After they bake, I pull them out and let the kids ice them. 

Of course, they are great for adults too, and can look beautiful and more formal depending on how you decorate them. 

Chocolate Sugar Cookie

These cookies are also called Crumbl cookies. The new and popular Crumbl sugar cookie company made their signature cookie using a recipe like this one. So if you’re a Crumble addict like lots of my friends, this go-to recipe could save you some money. 

Shopping List for Chocolate Sugar Cookies

  • Butter (softened)- unsalted butter
  • Vegetable Oil- substitute with Canola oil
  • Coconut Oil- This oil is more of a solid like Crisco and will give your sugar cookies a much better texture.
  • Sugar Dixie Crystals Sugar- This sugar is finely granulated, and I think it’s the best choice for sugar cookies.
  • Powdered Sugar
  • Milk- Whole or 2% milk
  • Eggs- Large eggs
  • Cream of Tartar
  • All Purpose Flour
  • Dutch Process Cocoa
  • Baking Soda
  • Salt

Frosting

  • Butter- unsalted
  • Coconut Oil
  • Powdered Sugar
  • Almond Extract
  • Heavy Whipping Cream
  • Pink Food Coloring

How to make this Chocolate Swig Cookie Recipe

Take a moment and gather all the ingredients needed.  It’s best to use room temperature Butter and Eggs.  I prefer to allow butter and eggs to sit on the counter for an hour to soften.  Butter should be soft but should still hold its shape for best results.

Cookie Directions:

  • Using a stand mixer cream butter and Coconut Oil together until fluffy.  Then add Vegetable Oil and cream together.
  • Add sugar and eggs and whip.  Add Milk and combine.
  • Combine in a separate bowl Powdered Sugar, Cocoa Powder, Baking Soda, Cream of Tartar, Salt and Flour.  Stir dry ingredients together.
Chocolate Swig Cookies in Bosch Mixer
  • Add flour mixture a little at a time and mix until combined. Dough will be soft but not sticky when fully combined.
  • Using a Medium size cookie scoop #24, place 2 scoops, one on top of the other on a greased cookie sheet.
  • Press the bottom of a mason jar or a glass on cookie dough to spread dough and form crackled edges of cookie.  Dip glass or jar bottom into sugar and repeat on all cookies.  This helps flatten cookies.
  • Bake in a Preheated 350F Degree Oven for 8-9 minutes.  Do not over bake.  
Baked Sugar cookies on baking sheet
  • Allow cookies to cool for a few minutes before moving to cooling rack

Frosting Directions:

  1. In a mixing bowl using a hand mixer whip softened butter and coconut oil together until light and fluffy.
  2. Carefully add 4 Cups Powdered Sugar and 1/4 cup Heavy Cream
  3. Mix ingredients together until combined.  
  4. Add 2-3 drops of red food coloring for a bright pink color frosting.  Almond flavor extract can be added for taste and to thin frosting.
  5. Spread frosting on cooled cookies and enjoy. Serve Chilled
Pink Frosting on Chocolate Swig Cookies

Where did Swig cookies originate?

Swig cookies originated in St. George Utah at the Swig N Sweets or SWIG store. Scooped first and then flattened, the cookie’s signature look includes cracked edges and frosting. 

How long are homemade frosted sugar cookies good for?

Sugar cookies will last for up to two weeks in an airtight container. However, you can freeze the dough for up to six months. Simply flash freeze the cookie dough balls and place them in a freezer bag. When ready to bake, place them on a baking sheet and add another five minutes onto the bake time. You can also freeze the already baked cookie in an airtight freezer bag for up to two months.

Do you put icing on sugar cookies before or after baking?

Allow your cookies to bake and then completely cool before icing them. If the cookies are even a little bit hot, the icing will melt, and you will have a big mess on your hands. To cool your cookies faster, you can put them in an air-tight container in the refrigerator. 

Chocolate Crumbl Sugar Cookies

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Chocolate Sugar Cookie
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Swig Chocolate Sugar Cookies

Classic Sugar Cookie Recipe with Chocolate, Swig Chocolate Cookies are frosted in pink frosting and served chilled. A favorite giant cookie recipe with a dusting of sugar baked in.
Prep Time15 mins
Cook Time8 mins
Course: Dessert
Cuisine: American
Servings: 32
Calories: 336kcal

Ingredients

Cookie Ingredients

  • 1 Cup Butter Softened
  • 1/2 Cup Vegetable Oil
  • 1/4 Cup Coconut Oil
  • 1 1/4 Cup Sugar Dixie Crystals Sugar
  • 3/4 Cup Powdered Sugar
  • 2 Tbs Milk
  • 2 Eggs
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cream of Tartar
  • 3/4 tsp Salt
  • 4 1/2 Cup All Purpose Flour
  • 3/4 Cup Dutch Process Cocoa

Frosting

  • 1/2 Cup Butter Softened
  • 1/2 Cup Coconut Oil
  • 4 Cups Powdered Sugar
  • 1/4 Cup Heavy Whipping Cream
  • 2 tsp Almond Extract
  • Pink Food Coloring

Instructions

Cookie Directions

  • Cream butter, Coconut Oil together and then add Vegetable Oil. Cream until light and fluffy
  • Add Dixie Crystals Sugar and Eggs.  Whip until light and fluffy.  Add Milk
  • In a separate bowl combine Powdered Sugar, Baking Soda, Cream of Tartar, Salt, Cocoa and Flour.  Mix to combine.
  • Add flour mixture a little at a time until fully incorporated.  The dough will be soft but not sticky.
  • Scoop dough using a medium-size #24 cookie scoop.  Place 2 scoops, one on top of the other) on greased cookie sheet.
  • Use the bottom of a Mason Jar or Glass and press cookie dough.  Dip into sugar and repeat on all cookies.  This helps flatten cookies and make the signature cracked edges of the sugar cookie.
  • Bake at 350 degrees for 8-9 minutes. Do not over bake.  Cookies will be baked but no golden edges.  Do Not Over Bake.
  • Allow cookies to cool on pan for 5 minutes before moving to cooling rack to cool completely.
  • Makes 32 Cookies

Frosting Directions

  • In a bowl mix Softened Butter and Coconut Oil.  Add Heavy Whipping Cream, Almond Extract and Powdered Sugar and Mix until fluffy. Mix in a few drops of Pink Food Coloring
  • Frost cooled cookies with a generous spread of frosting. Store cookies in a sealed container.
  • Freeze for up to 3 months

Notes

Storage:
Store frosted cookies in a sealed container.  Freeze up to 3 months
Cookie Scoop:  I use a Medium Sized Cookie Scoop #24 for this recipe.  Placing one scoop on a cookie sheet and adding a second scoop on top of the first pressing down slightly.  (Affiliate link) 
 

Nutrition

Calories: 336kcal | Carbohydrates: 41g | Protein: 3g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 153mg | Potassium: 40mg | Fiber: 1g | Sugar: 25g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?Mention @devourdinner or tag us #devourdinner!
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