Oh my goodness you guys, these Swig sugar cookies are so delicious that nobody would ever know they are gluten-free. The sour cream frosting is the delicious “cherry” on top and SO yummy! Ive been wanting to make a copycat Swig recipe but gluten-free, since I first heard of how amazing they were. If you aren’t familiar with Swig, it is a “famous” drink station in Utah. People come from miles around to enjoy their “dirty Diet Coke” (Diet Coke with coconut syrup) and pink frosted sugar cookies. If only they could give my Dr. Pepper cupcakes a try too…
As a girl, my favorite cookies were always sugar cookies. I just love how buttery and delicate their flavor. While I love other cookies, I like that sugar cookies don’t have bold flavors like chocolate or peanut butter taking over. Really, do we want to muddle the best cookie flavors of all? Sugar and butter all the way…yum! After making this Swig sugar cookie recipe again and again, I am so excited to share it with all of you. While the sugar smash is key with Swig sugar cookies, so is the sour cream frosting. But neither of these would matter without the cookie base itself. Making them gluten-free really came down to the flour. I was introduced to RYZE gluten-free flour mix a while back and was skeptical that a blend made from just whole grain rice flour (brown rice) and rice flour could produce the baking results I wanted. “I have to say that RYZE gluten-free raises the bar…and lucky for all of us gluten-free bakers.” This quote from gluten-free baker extraordinaire, Beth Hilson, had me thinking it was worth a try. Right off the bat, I loved that RYZE doesn’t contain refined starches, GMO’s or allergens. After experimenting with it myself in my own kitchen, I found that the RYZE gluten-free all-purpose flour worked great! It even worked in this delicious recipe for Swig sugar cookies which let me know it was worth using in my future baking endeavors and recommending to others as well. RYZE blue is best for pie crusts, scones and cookies while RYZE yellow is great in cakes, muffins, quick breads, and more. Learn more at ryzeglutenfree.com.
So welcome to the delicious world of Swig sugar cookies…now gluten-free!
- 4 1/2 C gluten-free all-purpose flour (we used Ryze brand which worked great)
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1 1/3 C granulated sugar, plus more for shaping
- 2/3 C powdered sugar
- 1 1/2 C butter, softened
- 1/2 C coconut oil, slightly melted
- 2 eggs (1 if you like them less chewy)
- Frosting: 1/2 C butter, softened, 3/4 C sour cream, 1 -2 T milk & 1.5 lbs powdered sugar
- Preheat oven to 350°. Beat together granulated sugar and butter. Add eggs and coconut oil then mix well. Combine all dry ingredients in a separate bowl and slowly add to wet ingredients. Roll down into little balls. On a little plate, put some extra granulated sugar. Dip a cup into sugar then smash down the balls of dough making sure to sugar the cup in between each smash. Bake for 8-10 minutes or until golden brown. Mix frosting ingredients then top cooled cookies with sour cream frosting.
Did you like this recipe? Be sure to pin it so others can enjoy the goodness that is a Gluten Free Frenzy created Swig gluten-free sugar cookie! Believe me, they will thank you and it will be worth it if you when they bring them to your next gathering.
This post is sponsored. This means that I received products and payment from a brand, Ryze. However, all opinions are my own and I only work with brands I personally enjoy and would recommend to others.