Copycat Swig Sugar cookies are soft, topped with creamy frosting, and have a rough crackled edge. Eat them cold out of the fridge for a true soda shop experience.

These jumbo cookies are buttery, thick, and soft, with the perfect sweetness. The creamy frosting
makes these a cult favorite.

Ingredients

When making any copycat recipe, it's all about the ingredients. We want to replicate both the taste and the texture of the popular Swig Sugar Cookies.

1 cup salted butter, soft at room temperature
¾ cup vegetable oil
1 ¼ cup granulated sugar
¾ cup powdered sugar
½ tsp baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tablespoon sour cream
2 eggs
2 tsp vanilla extract
5 ½ cups flour
¾ cup Jimmie-style sprinkles (other sprinkles will be too crunchy)
½ cup granulated sugar for rolling cookies

Frosting

¾ cup salted butter, soft at room temperature
2 tablespoon sour cream
1 tsp vanilla extract
6 cups powdered sugar
1-2 tablespoon milk

A note about sprinkles

If you don't have enough Jimmie-style sprinkles, don't substitute anything else. The cookies will taste yummy just plain. It's important to only use the soft Jimmie-style sprinkles because the other kinds can be too hard and make for a tooth-breaking experience.

Instructions

This is one of my favorite sugar cookie recipes and I fill it with sprinkles. You can get creative with these cookies and use any combination of colored Jimmy's sprinkles. Change up the frosting color, and these work for any occasion.

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer, cream together the butter, oil, granulated and powdered sugars. Mix until mostly blended.
Sprinkle in baking soda, baking powder, and salt. Mix just quickly to distribute.
Add in sour cream, eggs, and vanilla extract. Mix well, about 2 minutes.
Slowly and gradually add in the flour while mixing on low. Mix well until a soft dough forms and cleans the sides of the bowl.
Using a spoon or spatula, stir in the sprinkles until evenly distributed.
Use a large cookie scoop (about 3-4 Tbsp) and roll the dough in to balls.
Add ½ cup granulated sugar to a shallow bowl and roll each cookie in sugar and place on a baking sheet spaced apart, only 6 cookies per pan.
Using the bottom glass or round measuring cup, dip the cup in sugar and press in to the cookie dough ball so each cookie is about ¼ to ½ inch thick. The edges with crack and the center will be flat.
Bake the cookies for 8 minutes until just set on the edges. Let the cookies cool completely on a wire cooling rack before frosting.
Make the frosting by creaming together the butter, sour cream, and vanilla extract until fluffy, about 2 minutes.
Scrape down the sides of the bowl and add in the powdered sugar and milk. Mix well until thick, smooth, and creamy.
Spread frosting onto cookies evenly. Enjoy!

These are the best sugar cookies and are bake sale champions every time. Kids of all ages love the frosting and cannot resist a cookie with sprinkles. Need another bake sale favorite? M&M Brownies are fudgy and delicious.

Make Ahead Tips:

You can freeze these copycat swig sugar cookies WITH the frosting. Place a piece of parchment paper in between the layers

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