Have you tried Swig sugar cookies? They are soft and chewy sugar cookies topped with a tangy frosting, and served cold. SO GOOD. We’ve developed a gluten free Swig cookie copycat recipe that is every bit as good as the original and is super easy to make at home!
Have you been searching for the perfect gluten free cookie? One that doesn’t have even a hint of gritty texture that you can serve to guests or take to parties?
Hey, me too!
What Are Swig Sugar Cookies?
I recently did a poll on Instagram and found out that most of my reader’s don’t know what a Swig sugar cookie is. Let me explain! Swig is a cute little soda/cookie shop that started in St. George, UT in 2010. It has now expanded all over Utah and into other states as well.
While I think the emphasis in the beginning was the sodas, most people now know Swig for it’s sugar cookies. The cookies are very original – a soft, round sugar cookie with a slightly tangy (and typically light pink) frosting. What really sets the Swig sugar cookies apart is that they are served cold.
I’m really not sure what magic refrigeration works on these cookies, but they truly are the BEST cookies out there. And I just had to make a gluten free version our whole family could enjoy!
Gluten Free Swig Sugar Cookies Were Born
The first few attempts at making gluten free Swig cookies went O.K. The fourth attempt was a complete disaster…but the fifth was perfection.
I served these gluten free Swig sugar cookies at our annual neighborhood back-to-school party and everyone fawned over them! That’s the true test of a gluten free cookie you know, if they pass the test with someone who doesn’t regularly eat gluten free.
This recipe is really a combination of quite a few gluten-filled cookies I found online, along with some tips I’ve taken from making other gluten free cookies. The trick is really to make the dough a little more wet than a regular cookie, so the flours can soak up that moisture and you aren’t left with a gritty texture.
Can I Make These Cookies Ahead of Time?
Absolutely! In fact, you’ll need to plan ahead because these cookies really shine when they are served cold. You can make these gluten free Swig cookies up to 5 days ahead of time, and keep in the fridge.
To do so, bake the cookies and allow to cool completely. Frost them, then pop in the fridge or freezer just long enough to allow the frosting to set. This will be about an hour in the freezer or two in the fridge. Lay them flat in a large container (I use a 9X13″ pan with a lid) in a single layer. Top with a sheet of parchment or wax paper, top with another layer, then repeat the steps.
Store the container of cookies in the fridge until you’re ready to serve.
If the frosting is too soft, the parchment or wax paper might stick a little. If this happens, just peel it back gently. You can smooth the frosting with a knife you’ve warmed with hot water.
Can I Freeze Swig Sugar Cookies?
Yes, you can! Follow the steps above for layering the cookies in a container, then store in the freezer for up to 1 month, then allow the cookies to thaw in the fridge for a few hours before serving.
Can I Make Gluten Free Swig Cookies Dairy Free?
I have not tried using any dairy free substitutes for this recipe. Due to the amount of sour cream and butter called for in the recipe, I am hesitant to suggest trying any subs. If you do, please come back and comment to let us know how it worked for you!
Can I Double This Recipe?
Yes! This recipe can easily be doubled. Keep in mind that a double batch makes a LOT of dough, so you’ll need an extra large KitchenAid or a large, wide bowl if using a stand mixer.
The Perfect Gluten Free Cookie For Any Occasion
What I love most about these gluten free Swig cookies is they are perfect for any occasion or holiday. You can easily tint the frosting with different colors depending on which holiday is around the corner. Use reds and greens for Christmas, orange for Fall, Pink for Valentines Day, or Green for St. Patrick’s Day.
You can use red, white, and blue frosting to color the cookies for an easy and beautiful Fourth of July treat. Add a black frosting mouth, nose, and eyes for a Halloween Jack-O-Lantern. Feel free to add some fun sprinkles, too! Swig cookies are great for birthday parties or any other event because they can be made ahead of time
And, finally, because these Swig cookies don’t taste gluten free, you can take them to any party or get together and everyone will be able to enjoy them!
How to Make Gluten Free Swig Cookies:
Swig cookies are super easy to make! You’ll just want to make sure you plan ahead enough to allow the cookies to cool in the fridge so you can serve them cold.
First, you’ll mix the dough which will be fairly soft and slightly sticky.
Next, you’ll scoop balls of dough 2-3 inches apart on a baking sheet lined with parchment paper.
The next step is one of the most important, as it gives the cookies the classic “Swig” shape. Dip the bottom of a glass or jar into a shallow bowl of sugar, then gently press it down on a ball of dough. Twist slightly as you press. The dough should now have a slight indent in the center, and some jagged edges as you can see in the photo.
Be careful not to over-bake the cookies, or they will be dry and crumbly. In my oven, the cookies are done in exactly 8 minutes. The cookies shouldn’t be browned at all, and will be fairly soft when you press them, but not too doughy. They will continue to cook a little as they cool and you want them to be nice and soft!
The frosting is made with butter, sour cream, vanilla, and powdered sugar. Make sure your butter and sour cream are room temp so you don’t end up with small chunks of butter in your frosting. You can microwave the sour cream for 15-20 seconds on full power to bring it to room temp if needed.
The frosting consistency is somewhere between a glaze and regular frosting. It needs to be fairly thin because it will thicken in the fridge.
After frosting the cookies, put them in the fridge for at least an hour or two, or freeze for 30 minutes if you’re in a hurry. You will be surprised at how much better they taste when they are served cold! I find that they’re best if allowed to sit in the fridge for 3-4 hours or overnight.
Looking for more cookie inspiration? Check out these delicious recipes!
- Nicole from Allergylicious: Chocolate Chip Cookie Bars (Top 8 Free, Gluten Free, Vegan)
- Kortney from Allergy Girl Eats: Chocolate Chip Chickpea Cookies (Top 8 Free, Gluten Free)
- Jenn from Veggie Inspired: Soft Baked Vegan Pumpkin Cookies with Maple Frosting (Nut Free, Soy Free, Vegan, Gluten Free)
- Brianna from Flippin Delicious: Gluten free Snickerdoodles (Top 8 free, Gluten Free)
- Sarah from The Fit Cookie: Gluten free SunButter Cookies (Gluten Free, Dairy Free, Soy Free)
- Chelsey from Chelsey Amer Nutrition: Allergy-friendly Pumpkin Oatmeal Cookies (Top 8 Free, Gluten Free, Vegan)
- Erica from Celiac and the Beast: Vanilla Walnut Chocolate Chip Cookies (Gluten Free, Dairy Free)
- Amanda from Eat at Our Table: Apple Spice Snickerdoodles (Gluten Free, Dairy Free Option)
- Kristin from The Prioritized Group: Pumpkin Spice Crinkle Cookies (Top 8 Free, Gluten Free)
- Jenna from The Urben Life : Vegan Pumpkin Spice Sugar Cookies (This recipe is NOT gluten free, but feel free to head over and sub your favorite gluten free flour 🙂 It is Vegan, Dairy-Free, Egg-Free)
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil (vegetable, avocado, or canola)
- 1 large egg
- 1 cup full fat sour cream
- 1 1/2 cups granulated sugar + more for topping
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- 3 3/4 cup high quality gluten free flour (see notes)
- 1 tsp baking powder
- 1 tsp salt
FOR THE FROSTING
- 1/4 cup butter, softened
- 1/4 cup full fat sour cream
- 1/4 tsp vanilla
- 2 cups powdered sugar
- food coloring
- Line a baking sheet with parchment, and put about 1/3 cup sugar in a shallow bowl. Set aside.
- Preheat oven to 350 degrees F.
- Fix KitchenAid with paddle attachment (You can also use a hand mixer) and mix butter 20-30 seconds until soft.
- Add oil and mix about a minute. Depending on how soft the butter is, it might all come together or you could have some pieces of butter - that is OK.
- Add egg, sour cream, sugar, and almond and vanilla extracts.
- Mix on low-medium until well combined.
- Add flour, baking powder, and salt. ***To measure flour, stir, scoop into a measuring cup, and level off with the flat side of a knife.
- Mix just until the dough comes together and is smooth and everything is combined.
- Scoop generous about 2 tablespoons of dough onto prepared cookie sheet, keeping the cookies 2-3 inches apart.
- Spray the bottom of a glass or jar with cooking spray before dipping in sugar for the first time (so the sugar sticks to the bottom of the glass).
- Press the glass down on a cookie while twisting slightly (this will give the cookies the classic jagged edge). The glass should make a slight indent in the center of the cookie.
- Repeat with remaining balls of dough on the cookie sheet, then bake for 8-9 minutes. The cookies will not brown, and should be slightly soft to the touch but not doughy.
- Allow the cookies to cool on the baking sheet for a few minutes, then remove to a wire rack. Allow all cookies to cool completely before frosting.
FOR THE FROSTING:
- Mix butter until soft and creamy.
- Add sour cream and vanilla, and mix until smooth.
- Add powdered sugar and mix until smooth and creamy.
- Add a few drops of food coloring to make the frosting any color you want.
SERVING & STORING:
- Swig cookies are SO much better when served cold! Plan ahead and refrigerate the cookies after you have frosted them. Leave them in the fridge at least hour, or if you're in a hurry you can pop them in the freezer for 30-45 minutes.
- Store these cookies in an airtight container (separate layers with parchment or wax paper) in the fridge for up to 2 weeks.
- Store in the freezer up to 1 month. Thaw in the fridge for a few hours before serving.
- I used Better Batter gluten free flour for this recipe. It is my favorite all-purpose gluten free blend and works great for cookies! Because gluten free flours behave differently, I don't know what the results will be if you use a different flour.
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