Classic Frosted Sugar Cookies are best served chilled, with a cracked edge and dusted in sugar to give a pop of flavor they are a classic recipe and favorite.  I call them Swig Cookies, more recently they are also known as  Crumbl Sugar Cookie too and served in an iconic pink box.  Each bite will have you falling in love all over again.

Classic Swig Cookie Recipe

This post was created for #summerdessertweek and I may have used samples sent from brands. My opinions are 100% my own

This post may contain affiliate links. Thanks for using my links! See my Disclosure Policy here.

A Sugar Cookie Recipe needs to be soft with great texture which is why Swig Cookies have become so popular and are commonly sold at Soda Shops, Cupcake Shops and Gas Station Mini Marts across the nation. 

When Crumbl launched in 2017 in Logan, Utah this classic sugar cookie became a top seller and instant rage.  It’s a classic, it’s served chilled, with the famous crinkled edges, and a dusting of sugar.  The pink frosting tells you, it’s going to be delicious with every bite.  But here is a hint, the frosting can be ANY color and will still be the same fantastic recipe.

Classic Frosted Sugar Cookie with Pink Frosting

Like many bakeries, I keep my sugar cookie in the freezer after being baked and pull out as needed and frost with fresh icing.  Genius, right?  I like to think so.  It’s also how I portion control the teenagers in my home so that I have a fun treat for another day.

Shopping List for Swig Cookie Recipe

  • Butter ~ Unsalted butter
  • Vegetable Oil ~ or substitute with Canola Oil
  • Coconut Oil ~ Coconut Oil is more of a solid like Crisco, and gives great texture to this recipe
  • Dixie Crystal Granulated Sugar ~ My sugar of choice.  It’s fine granulated sugar that I love
  • Dixie Crystal Powdered Sugar ~ My sugar of choice.  I’ve tried many store and name brand sugars and I have loved the consistency, and flavor from this brand.
  • Milk ~ Whole or 2% milk
  • Eggs
  • Baking Soda
  • Cream of Tartar
  • Salt
  • All-Purpose Flour

Frosting

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

The combination of fats from butter, oil, and coconut oil along with mixed sugars of granulated and powder sugar create a soft base for this Frosted Sugar Cookie Recipe.  Trust me here, it makes a difference on the texture of this cookie dough when baked up.

Dixie Crystals Sugar

I grew up being taught that Store Brands were less expensive and the same as name brand products.  As I’ve spent more and more time in the kitchen I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find.  This granulated sugar is very fine and gives my recipes a burst of texture that I love.

How to make Frosted Sugar Cookies / Swig Cookies / Crumbl Cookies

For this recipe, I used my Bosch Universal Plus Mixer.  You can read why I love my Bosch and have grown up using a Bosch Mixer.  You can of course use a Hand Mixer.  Make sure you whip your ingredients well if using a hand mixer for best results.

  • Cream butter, Coconut Oil together and then add Vegetable Oil.  Cream together.  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, 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 drinking 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.   It also gives each cookie a dusting of sugar for an added burst of flavor and texture
  • Bake at 350 degrees for 8-9 minutes. Do not overbake.  Cookies will be baked but no golden edges.  Do Not Over Bake.  Makes about 32 Large Cookies

Frosting

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

Fats Fats and more Fats

This recipe uses a variety of fats.  Butter, Vegetable Oil and Coconut Oil.  Each fat helps give this cookie a perfect balance of soft, crispy, and flaky

IngredientSubstitution Ingredient
Vegetable OilCanola Oil
Coconut OilCrisco or Shortening
Whole Milk2% Milk

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How to Store Frosted Sugar Cookies

Classic Frosted Sugar Cookies are served chilled.  Bakeries keep frozen cookies ready to frost for customers and serve as they thaw quickly and are ready to be eaten. 

What makes a Classic Crumbl Cookie?

The size!  Crumbl Cookies are large in size.  Their cookies are rich and delicious with so many flavors.  We love to cut them in quarters and taste a little from each cookie with the family.

Swig Sugar Cookie, Crumbl Cookie

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Butter Pecan Ice Cream from Big Bear’s Wife
Chocolate Banana Pudding Pops from Semi Homemade Recipes
Banana Pudding Popsicles from 4 Sons ‘R’ Us
Three Ingredient Peanut Butter Mug Cake from Our Good Life
Lemon Icebox Pie from Sweet Beginnings
Swig Cookies from Devour Dinner
Raspberry Cheesecake Cookies from SugarYums
Strawberry Quik Pudding Shots from Sweet ReciPEAs
Watermelon Mint Sorbet from Cookaholic Wife


Classic Swig Sugar Cookie Recipe
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5 from 3 votes

Classic Sugar Swig Cookies

Classic Sugar Cookie Recipe, Swig 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
  • 5 1/4 Cup All Purpose Flour

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

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, 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) 

Sponsored Products

Dixie Crystals Sugar: I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find.  This sugar is very fine and gives my recipes a burst of texture that I love.
 

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!


Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan


a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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