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Copycat Swig Sugar Cookies

By April 14, 2017March 7th, 2022No Comments

Copycat Swig Sugar Cookies Ellen is here to share another delicious recipe that would be super fun to make this Easter weekend. I think the cute light pink and yellow frosting would make a darling dessert for any upcoming party. It’s also a great time to make these cookies because granulated sugar, powdered sugar and butter are all on sale for rock-bottom prices. Login to Deals to Meals to see the best deals on baking goods in your area.

Swig Lemon Sugar Cookies Not to mention, who doesn’t LOVE a Swig cookie? Try a lemon version of the traditional Swig cookie to add a little extra pizazz to a classic favorite. Thanks Ellen for another great recipe!

Copycat Swig Sugar Cookie

Copycat Swig Sugar Cookie

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Course: Cookie, Dessert
Cuisine: American
Prep Time: 30 days
Cook Time: 15 days
Servings: 24
Author: Deals to Meals


  • 1 cup butter
  • 1/2 cup Butter Crisco
  • 1/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 3/4 cup powdered sugar
  • 2 Tbs. milk
  • 2 eggs
  • 2 tsp. almond extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tarter
  • 1 tsp. salt
  • 5 1/2 cup flour
  • 8 oz. cream cheese
  • 1/2 stick butter
  • 4 cups powdered sugar
  • 1 tsp. almond extract or lemon if making lemon


  • In a mixing bowl, and with electric mixers, beat the butter, crisco and vegetable oil until smooth and soft. Add the sugar, powdered sugar and continue to mix until light and fluffy. Add the milk, eggs, extract, baking soda, cream of tarter and salt and beat until smooth. Add the flour one cup at a time until the dough all comes together.
  • Roll the dough into golfball sized balls. Place the cookie balls on a greased cookie sheet. Dip the bottom of the glass into a bowl of white sugar. Smash the cup into the top of the cookie dough. Bake the cookies at 350 for 8-9 minutes (don't over bake).
  • For the frosting, cream the cream cheese and butter together in a separate bowl with an electric beater. Add the powdered sugar until the frosting is smooth and fluffy. Add the extract. You might think the frosting will be to thick, but continue to beat until it's smooth. If the frosting is too thick, add a few drops of milk until it's the right consistency.
  • When the cookies are done cooking, remove them and add them to a cookie sheet. Let them cool and then frost with the frosting.

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