These soft, thick, vanilla-almond sugar cookies are inspired by the infamous Utah soda shop “Swig” cookies (and taste very similar to the Crumbl pink sugar cookie!). A true family favorite!
Reader Brianna said, “This is my second time making your recipe— these are the real deal swig cookies!! I’ve tried several other copycat recipes out there, but this is the most authentic!”
Why I Love These Chilled Pink Sugar Cookies
- Thick & Soft: The secret to making these SO good is to make them thick! I like to roll these 3/8-1/2″ thick (I prefer 1/2″) for the best texture.
- Full of flavor: The combination of vanilla and almond extract gives these a sweet, bakery-style flavor like the Crumbl, Sodalicious, or Swig cookies!
- Giant! No small cookies here! Be sure to make these at least 3″ in diameter, so that the center is soft and perfectly dense.
Tips for Success
- Don’t overbake: The trick to the dense, yet soft texture is to only bake them until you see the tiniest amount of brown on the edges. They will look a little underbaked but will finish baking on the hot pan after they come out of the oven.
- Roll thick & big: For a Crumbl-style cookie, you need to roll them a minimum of 3/8″ thick (this is the largest ring on my adjustable rolling pin) and around 3″ in diameter. I personally like to roll them 1/2″ thick when I really want a dense, thick cookie!
- Use flour to roll: The dough is a little softer than a typical roll-out sugar cookie dough, so it can be helpful to roll it in between two pieces of parchment paper that have been dusted with flour.
- Use a toothpick for the frosting! It’s easy to use too much food coloring, so if you want to achieve that signature pale pink color, dip a toothpick in the food coloring and swipe across the frosting. This way, you can control the amount and build it up to the color you want.
- Chill before eating: After frosting, I recommend placing them in the refrigerator for them to chill and set a bit. It’s not necessary but will help all the flavors mesh together and gives the cookies an amazing texture.
Vanilla Almond Buttercream
What makes these cookies so good is the pink almond frosting! It’s a super soft, spreadable buttercream that gives the cookies a nice finishing touch. Because the dough isn’t as sweet as some of the recipes I’ve made, the frosting adds a vanilla almond flavor that meshes so well with the cookie.
Storage, freezing, gifting
- Storage: Store in an airtight container for up to 3-4 days.
- Freezing: These cookies freeze well! To avoid messing up the frosting, freeze the frosted cookies in a single layer on the cookie sheet and then transfer them to a container. Use parchment in between each stacked later. For ultimate flavor preservation, once frozen, wrap each cookie in plastic wrap.
- Gifting: Package them up in cute plastic bags with tags or boxes and give to friends, coworkers, or family! These make the perfect giftable cookie on their own, as they are big and substantial.
Frequently Asked Questions
Can I make these without almond extract?
You can, they just won’t have that signature Crumbl or Swig flavor! To do so, just replace the almond with more vanilla extract.
Can I use this for other cut-out shapes?
You could certainly cut them as other shapes, but because this dough is soft & spreads a little, I would stick to super basic shapes.
Chilled Pink Sugar Cookie
These soft, thick, vanilla-almond sugar cookies are inspired by the infamous Utah soda shop "Swig" cookies (and taste very similar to the Crumbl pink sugar cookie!). A true family favorite!
Sugar Cookie Dough
- ¾ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract this gives it the iconic flavor but you can replace with more vanilla, if needed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups all-purpose flour
Vanilla Almond Frosting
- ½ cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅛ teaspoon salt
- 1 ½ cups powdered sugar
- 1-2 drops red food coloring
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Preheat oven to 350°F.
In a large bowl, cream together butter and sugar on medium speed for 20-30 seconds. You do not need to whip it, just until it's incorporated.
While mixer is on medium speed, add in egg, vanilla and almond extract.
Add baking powder, salt, and flour (1/2 cup at a time on low speed).
Once mixture is combined and all the flour disappears, transfer dough to the piece of floured parchment paper. Press mixture into large ball so that it is all incorporated and any loose, floury pieces are pressed in.
Use a rolling pin to roll dough 3/8-1/2" thick.
*This dough is softer than many roll-out sugar cookie doughs, so if needed, you can place a piece of parchment paper on top as you roll.
Use a 3" circle cookie cutter (or drinking glass) to cut out and transfer to a parchment baking sheet.
Bake at 350 degrees for 11-12 minutes. Do not overbake. Cookies may look underdone at 11 minutes, but I recommend removing them from the oven before seeing any brown on the edges.
Allow the cookies to cool on the hot pan for 15-20 minutes until transferring to a cooling rack.
To Make Frosting: In a large bowl, whip butter on high speed for 3-4 minutes until light and fluffy. Add in vanilla extract, almond extract, and salt. On medium/low speed, begin adding in powdered sugar 1/2 cup at a time until all is incorporates. Mix at high speed for 2-3 minutes until light and fluffy.
Once cookies are completely cooled, spread or pipe on frosting.
Store in airtight container for 3-4 days for ultimate freshness. For variety, store cookies in refrigerator for a chilled version (my favorite way to eat them!)
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Have you tried an original Swig or Crubml pink sugar cookie? If so, if you end up making these I’d love to hear how you think these compare!