Pink Lemonade Swig-style Sugar Cookies Perfect for Valentine’s Day
These pillowy-soft sugar cookies with pink lemonade frosting look fancy but are totally doable, and fun to make with kids! Plus, they’re a perfect Valentine’s Day treat for parties or gifting.
I’m not usually a sugar cookie gal. I mean, they’re fine, but I’d rather have a snickerdoodle or a double chocolate chunk cookie any day of the week.
Unless it’s these pink lemonade sugar cookies.
I’ve made these cookies countless times over the past several years: for book clubs, bake sales, for a random Tuesday afternoon when I just need something delicious to look forward to. They never disappoint. And everyone who tries them agrees.
They are. TO. DIE. FOR.
It’s been more than a decade since Swig-style cookies first took the dessert world by storm, so maybe I’m late to the game sharing this recipe. But I’m willing to risk the very small chance that you’re tired of eating amazing cookies because this Valentine’s Day version is too perfect not to share.
What are Swig-Style Sugar Cookies & What’s the Big Deal?
Swig-style sugar cookies are thick, ultra-soft bakery cookies that are famous for their pillowy texture and creamy frosting. They’re named after the popular Swig soda shops (based in Utah) that started serving this style of cookie way back in 2010.
What makes them different from classic sugar cookies? A few key things:
- Sour cream in the dough gives them that signature soft, melt-in-your-mouth texture
- Oil + butter combo keeps the cookies tender for days (no dry cookies here)
- No rolling or cutting required. Instead, they’re scooped and gently flattened with the bottom of a glass, which makes them easier to make and gives them those fun, ruffled edges.
The original Swig cookies are simple and vanilla-flavored, but I think this pink lemonade version is so much better. The bright, citrusy lemon flavor is amazing paired with the soft cookie and creamy frosting, and the pink color makes them a perfect Valentine’s Day treat.
Have I convinced you? Grab some lemons, and let’s get baking!
Pink Lemonade Swig-Style Sugar Cookies
These pillowy-soft sugar cookies with pink lemonade frosting look fancy but are totally doable, and fun to make with kids! Plus, they're a perfect Valentine’s Day treat for parties or gifting.
Ingredients
Cookies
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon zest (about 1 lemon)
- 1 cup salted butter, softened
- ¾ cup canola or vegetable oil
- ¾ cup powdered sugar
- 2 tablespoons sour cream
- 2 large eggs
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- 5 ½ cups unbleached, all-purpose flour
- Granulated sugar for pressing the cookies
Frosting
- 1 cup salted butter, softened
- 2 tablespoons sour cream
- 1 tablespoon lemon zest, from about 1 medium lemon
- 5 cups (570 g) powdered sugar
- ¼ cup fresh lemon juice
- A few drops of red or pink food coloring
Instructions
- Preheat oven to 350 degrees and prepare several cookie sheets by lining them with cooking parchment.
- Zest your lemon and rub it together (using your fingers) with the granulated sugar in a small bowl. This helps release the oils in the lemon and gives you extra lemony flavor!
- In a large bowl (or stand mixer), cream together the butter, oil, sour cream, lemon zest, granulated sugar, and powdered sugar until smooth and fluffy.
- Add the eggs and lemon juice, and continue mixing until well combined. Scrape down the sides of the bowl as needed.
- Sprinkle baking soda, cream of tartar and salt over the mixture and mix a few times. Add flour and continue to mix until no dry streaks remain. Be careful not to overmix.
- Form dough into golf ball-sized balls (mine were around 45 grams), and place 12 per cookie sheet. Spray the bottom of a glass with cooking spray, dip in a shallow dish of granulated sugar, and gently flatten the cookies to about 1/4 to 1/2 inch thick.
- Bake 9-11 minutes, until cookies are just set, but not yet browning. Let them cool for just a minute, then transfer to a wire rack to cool completely.
- For the frosting, combine butter and sour cream and lemon zest in a medium bowl using a stand or hand mixer. Slowly add the powdered sugar, and mix on low speed to avoid powdered sugar flying everywhere. Add lemon juice one tablespoon at a time, until desired consistency is reached. Add a few drops of food coloring and mix until you have a nice lemonade pink color.
- Frost cooled cookies and enjoy!
Notes
These cookies freeze beautifully, so you can make them ahead of time and pull them out for a Valentine's Day party or other event. Bake and cool completely, frost them, and freeze in a single layer. Once frozen for a few hours, you can stack them with layers of parchment in between and seal in an airtight container to freeze for up to three months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Storage & Make-Ahead Tips
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Serve chilled or at room temperature.
- Cookies can be baked and frozen for up to 3 months.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! Bake the cookies 1–2 days in advance and frost the day you plan to serve them.
Why use sour cream in both the cookies and frosting?
Sour cream keeps the cookies incredibly soft and adds a subtle tang that balances the sweetness perfectly.
Can I use bottled lemon juice?
You can, but I much prefer the flavor of fresh lemon juice.
Want more delicious dessert ideas? Try these:
- Strawberry Nutella Heart-Shaped Hand Pies
- Healthy Strawberry Cheesecake Milkshake
- Easy Chocolate Chip Applesauce Cake
