Swig Sugar Cookie Bars Recipe
I’ve never been to “Swig” but I tried this knockoff recipe for their cookies a couple years ago. The cookies are soft and chewy with slightly crispy edges. The flavor is unique and perfect. They quickly became one of my favorite cookies.
When I make them I do a couple slight adjustments to the recipe because I don’t keep cream of tartar around and I use cream cheese instead of sour cream in the frosting. You can see my version of the cookie recipe over on The Mother Huddle.
I love sugar cookies but don’t always love the extra time/love it takes to make them. I decided to make these yummy cookies in bar form and boom baby! So much faster, easier and AWESOME! Best Sugar Cookie Bar’s EVER!!!!
I use one of my favorite tips in this recipe. The dough is a little to thick to spread well and a little too sticky to press down with out a big mess on your hands.
I slip a sandwich baggie over my hand and spray it with cooking spray. I then quickly press the dough down evenly in the pan and viola my hands stay clean.
Also, I like to keep the finished cookie bars refrigerated. They don’t need to be refrigerated I just like to eat them cold. Does that make me weird?
Delicious and pretty…..
…and really quick lets have a chat about how much an off-set spatula can change your life when trying to frost something in a pan. Totally worth the ten bucks.
Bars you must try
- ½ cup softened butter
- ¼ cup + 2 Tbsp Canola or Vegetable oil
- ½ cup + 2 Tbsp granulated sugar
- ¼ cup + 2 Tbsp powdered sugar
- 1 egg
- 1 Tbsp water
- 1 tsp vanilla
- 2¾ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- pinch of baking soda approx 1/16 of a tsp
- a little extra granulated sugar for sprinkling on top of dough before baking (about 1-2 TBSP)
- FROSTING RECIPE:
- ¼ cup softened butter
- 1 ounce softened cream cheese
- 1½ cups powdered sugar
- pinch of salt
- dash of vanilla
- 1-2 tbsp milk or cream
- DIRECTIONS FOR FROSTING: Mix butter, cream cheese, powdered sugar, salt and vanilla with a hand mixer or whisk. Add in the milk or cream until nice and smooth. Frost bars when they are completely cooled.
- DIRECTIONS FOR COOKIE BARS: Preheat oven to 350 degrees
- Grease a 9x13 pan and set aside
- Using your mixer thoroughly cream butter, oil, granulated sugar and powdered sugar until combined
- Add egg, water and vanilla and mix until well combined
- Add flour and sprinkle in salt, baking powder and baking soda, mix for approx 1 minute or until completely combined
- Spread/press cookie mixture evenly into greased 9x13 pan. ( like to use a sandwich baggie on my hand to press it down evenly. Spray baggie with cooking spray if necessary)
- Evenly sprinkle 1 tbsp of sugar over the uncooked bars before placing them in the oven
- Bake at 350 degrees for 14-16 minutes or until edges are just barely turning a light brown. Do not over bake or bars will be dry.
- Let cool completely and frost with frosting recipe before cutting.
Whitney
July 12, 2015 at 2:09 pmHow much milk is needed for the frosting?
Maria
July 18, 2015 at 10:42 pmHi Whitney, you need a tablespoon or two of milk for the frosting….just add it a little at a time until it is the consistency you prefer.
Shelli Nisly
July 13, 2015 at 6:09 pmThese bars look DELICIOUS, and I want to make them, but you did not specify the quantity of granulated sugar. How much do you use?
Shelli Nisly
July 13, 2015 at 11:09 pmNever mind. Not sure what I was looking at, but I see it now.
Maria
July 18, 2015 at 10:41 pmHi Shelly, The recipe calls for 1/2 cup plus 2 tbsp of granulated sugar and then you need an additional tablespoon or two for sprinkling over the dough right before baking. I hope you love the bars, thanks for coming to my site.
Maria
Shami
July 15, 2015 at 5:31 pmHow much granulated sugar do you put in these?
Maria
July 18, 2015 at 10:38 pmHi Shami, The recipe calls for 1/2 cup plus 2 tbsp of granulated sugar for the cookie bar dough and then an additional tablespoon or two for sprinkling over the dough right before baking.
Amber
August 12, 2015 at 8:00 pmHowdy! They look good. I’m curious though, do the cookies come out crunchy or soft?
Maria
August 12, 2015 at 10:01 pmThe edges are just a titch crunchy and the rest of the cookie is soft and amazing.
Annie @Maebells
September 3, 2015 at 3:23 pmThese look so fantastic!!
Maris (In Good Taste)
September 3, 2015 at 3:53 pmI’m a big fan of any and all bar cookies. Delicious!
Kimberly @ The Daring Gourmet
September 3, 2015 at 3:55 pmOooh, these look perfect!
Melanie | Melanie Makes
September 3, 2015 at 9:45 pmI hate making traditional sugar cookies because they’re so labor intensive and, let’s face it, I have no patience for the mess they create. This looks like the perfect compromise!
Maryanne @ the little epicurean
September 3, 2015 at 11:42 pmNo, you’re not weird at all! I keep certain cookie bars in the fridge because I just like them better cold. Also great tip about the sandwich bag!
Andi @ The Weary Chef
September 4, 2015 at 10:33 amThese bars look fantastic! And thanks for sharing your favorite tip. Would also love to try that. π
eat good 4 life
September 4, 2015 at 1:04 pmOh boy. I wish I could have a couple of pieces. Looks scrumptious!
Melissa
September 30, 2015 at 11:49 pmMade this recipe tonight and used a mocha frosting instead. Delicious!!! Thanks for the recipe!
Maria
October 1, 2015 at 1:03 pmAwesome! Glad you liked them!
Malia
December 4, 2015 at 2:30 amHi these are so good! My co worker made them and told me where I could find the recipe! Quick question, I know they are for bars but I was hoping to make them into more of a cookie form for Christmas cookies. Is the time and oven temp going to be the same?
Maria
December 5, 2015 at 12:10 pmHi, I actually make these as cookies all the time. I just do circles though, I have never tried cutting them into shapes because I don’t think the dough will roll very well. I just make ball, dip the bottom of a glass in sugar and use it to flatten the dough ball into a circle. The cooking time does change, they bake at 350 for 8 minutes.
Cindy
December 15, 2015 at 8:43 pmYour photos look great, but do these cut easily? I’m considering making for gifts but I want them to look good for a cookie tray!
Maria
December 16, 2015 at 12:42 pmYes, once the frosting is set, they cut very well. They are so good, people will love you for adding these to your cookie tray. π
Donna
January 30, 2016 at 10:13 amHave you ever added a little almond extract to the recipe? I always find it makes sugar cookies so good! Can’t wait to make this!!!
Maria
February 16, 2016 at 8:32 pmNot in this recipe I haven’t but I often do in my other favorite sugar cookie recipe, or I put it in the frosting. YUM!
Susie
August 12, 2016 at 5:12 pmI love almond in sugar cookies as well. Do you add it in addition to the vanilla or in place of?
Maria
August 12, 2016 at 9:45 pmI just do it in place off, but it wouldn’t hurt to have both of those together.
Joee
February 28, 2016 at 1:40 pmDoes the frosting really only have 1 oz cream cheese???
Maria
February 28, 2016 at 6:03 pmyes, it gives it just a tiny little zip. π
Kristie
May 9, 2016 at 3:33 pmThese turned out great! I was able to make them for my friend’s baby shower. Thanks for sharing!
Maria
May 10, 2016 at 9:10 pmGlad to hear it Kristie! Now I wish I had one. π
Lynette
July 5, 2016 at 5:04 pmThe link to the sugar cookie recipe on Mother Huddle seems to be broken. Is it pretty much the same?
Maria
July 21, 2016 at 11:02 pmYes, it is. Just form dough into balls, dip a glass cup in granulated sugar and press dough ball into a flat cookie shape. bake 9-10 minutes on 350
Kristie
September 9, 2016 at 4:39 pmHave I told you how much I love these??? Thanks for sharing! They are always a big hit. I made sure to share the link for them in my latest blog post. I made them at my friend’s shower and I had request for the recipe.
Maria
September 11, 2016 at 6:34 pmAwesome! Glad you like them, they are such a fun and easy recipe. Your blog is super cute. Loved all the sprinkle ideas!
Melanie Rosen
November 17, 2016 at 7:10 pmThese are great! I made them today and they are delicious! Thank you for a great recipe. So much easier than individual cookies…I’m a bar cookie fiend!
Maria
November 18, 2016 at 3:01 pmYay! So glad you liked them. I am all for anything easy and delicious! Cookie bars for the win!
Halle
February 24, 2017 at 7:38 pmHi I just barely made these bars for a family party! Everyone is going to love them! How do you store them? In the fridge or in the pantry? I don’t want them to dry out at all! Thanks for the awesome recipe they look so good! I love Swig so these are probably really good!
Maria
March 7, 2017 at 1:39 pmHi Halle, I am sorry I didn’t see this comment earlier. I usually keep them in the fridge, just because I like how they taste cold. As long as you keep them in an air tight container or covered tightly they should be fine.
Diane
September 9, 2017 at 10:59 amDo you think I could double this recipe and use a jelly roll pan?diane
Maria
September 13, 2017 at 2:01 pmYes, I have done that and it works great. It may need a couple extra minutes to bake. Check it with a toothpick in the center.
Katie
December 18, 2018 at 6:22 pmIβve made these for my Christmas goodie plate the last couple of years. Theyβre always a hit and always turn out great. Thanks for sharing the recipe!
Maria
February 28, 2019 at 10:52 pmI love hearing this Katie, you are so welcome!