Home Healthy food Birthday Cake Swig-Style Sugar Cookies

Birthday Cake Swig-Style Sugar Cookies

by Contributing Author

The sugar cookies on this birthday cake are cute and delicious! It’s very easy to make because the fabric is pressed rather than die-cut.

Dotted with colorful sprinkles inside Frosted sugar cookies with cookie dough are perfect for any occasion.

Swig Sugar Cookies was born in a small soda/cookie shop in Utah many years ago. The pressed cookie shape, which features rough edges, became popular and spawned many copycat cookie shops and cookie recipes.

The term “swig cookie” often refers to such sugar cookies that are pressed rather than rolled and cut out with a cookie cutter (similar to saying “Kleenex” when talking about any type of tissue).

Some argue that the original Swig cookies aren’t as good as they used to be, or that Swig wasn’t the first to develop these cookies, or that anyone’s sugar cookies are much better. This topic evokes fierce loyalty and fierce opinion, so be careful when, how, and to whom you bring it up. 😉

What’s important to me is that it’s really easy to make Swig style sugar cookies at home. They are even tastier than the ones you buy at the cookie shop.

Combine butter, powdered sugar, granulated sugar, sour cream and vanilla in a glass bowl.

birthday cake sugar cookie

We made a sprinkled birthday cake version of this popular classic Swig sugar cookie recipe because it’s a) so pretty and b) so yummy.

To get the texture and flavor of the cake batter, do the following:

  1. Add rainbow sprinkles to cookie dough
  2. Mexican vanilla is preferred for more vanilla in the cookie dough and for a stronger flavor

because Mexican vanilla stronger, It helps amplify the flavor of the cake. If you don’t have Mexican vanilla, pure vanilla extract is fine. Be sure to use a tablespoon.talked about this vanilla butter emulsion Perfect for baking and perfect for this recipe that creates a delicious cake batter flavor. Add a teaspoon or two to vanilla extract, if desired.

A rainbow is sprinkled over sugar cookie dough in a glass bowl.

Best sprinkles for sugar cookies

Jimmy Style is the perfect sprinkle for this sugar cookie rainbow sprinkles. It holds shape and color better than using small nonpareil sprinkles.

Add the sprinkles when the cookie dough still has a few dry streaks and mix gently with your hands until the sprinkles are evenly distributed throughout the dough.

Sprinkle sugar cookie dough into a glass bowl.

No rounding or cutting

These birthday cake swig style sugar cookies are quick and easy to make as you don’t need to roll the dough and cut it out with a cookie cutter.

Instead, roll the dough into a ball and use a flat-bottomed glass dipped in sugar to press the cookie dough ball into a thick circle 1/4 to 1/2 inch thick.

Be careful not to make the cookie dough too thin as the cookies will spread and flatten while baking.

Press the sugar cookie dough into a thick circle using a glass dipped in sugar.

Slightly underbake

Overcooking these sugar cookies, even for a minute or two, is an indescribable farce. If it’s just a little bit undercooked, it will dry out and crumble easily.

Remove from the oven when the edges are just set and the middle still looks a little undercooked. As it cools, it hardens to create a soft, creamy, slightly rich, and very tasty cookie.

Let cool completely before adding frosting. Spread the frosting over the center of the cookie, leaving a thin border around the edges.

Do not add any furikake, as it will stand out in the cookie dough. But you can. Only you and your heart know if you need more sprinkles. 💗

Spread the pink frosting over the sprinkled sugar cookies with an offset spatula.

How to Freeze Frosted Sugar Cookies

The best secret to these (and other) frosted sugar cookies is that they freeze amazingly well and are fresh and delicious after thawing.

Here’s how I did it:

  1. frosted sugar cookies (add sprinkles if using)
  2. Freeze or refrigerate in a single layer on a sheet pan until frosting sets.
  3. Place sugar cookies in freezer bags or other containers and separate layers with parchment paper or wax paper. Ideally, no more than 2-3 layers per container.
  4. Remove the frozen sugar cookies from the bag/container and place them in a single layer on a serving tray or sheet pan to defrost (takes about 1 hour at room temperature).

I’ve made and frozen hundreds of frosted sugar cookies over the years and can attest that it works admirably well. No one knows if the cookies were pre-made.

Top view of pressed sugar cookies with sprinkles and pink frosting.

My family wholeheartedly agrees that these birthday cake sugar cookies taste just as good as the classic favorites we love.

Sprinkles and extra vanilla add something special to everyday sugar cookies. They are an absolute hit every time I serve them or take them anywhere.

Cute, delicious, and very easy.

I like to serve (and eat) chilled. But room temperature is fine too.

I hope you find a reason to make sugared cookies soon. 😊

Sugar cookie split in half on top of frosted sugar cookie.

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four years ago: Teriyaki Turkey Burger with Grilled Pineapple
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7 years ago: Chocolate Fudge Brownie Cupcake
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10 years ago: Zucchini Lasagna

Pressed sugar cookies with sprinkles and pink frosting.

birthday cake swig sugar cookie


  • 1 cup (227 g) room temperature softened salted butter
  • ¾ cup (164 g) Neutral flavor oils such as canola, vegetable and grapeseed oils
  • 1 1/4 cup (265 g) Granulated sugar
  • ¾ cup (86 g) icing sugar
  • 1/2 tea spoon baking soda
  • 1/2 tea spoon baking powder
  • 1/2 tea spoon salt
  • 2 tablespoon sour cream
  • 2 big egg
  • 1 tablespoon Mexican vanilla or pure vanilla extract (see note)
  • 5 1/2 cup (781 g) all purpose flour
  • 1/2 to 3/4 cup (35 g) Rainbow Sprinkles (see note)


  • ¾ cup (170 g) room temperature softened salted butter
  • 2 tablespoon sour cream
  • 1 tea spoon vanilla extract
  • 6 cup (684 g) icing sugar
  • from 1 to 2 tablespoon milk or cream
  • Preheat oven to 350°F (325°F for convection baking) and line several half-sheet pans with parchment paper.

  • Add butter, oil, granulated sugar, and powdered sugar to the bowl of a stand mixer fitted with a paddle attachment, or using a handheld electric mixer. Sprinkle the baking soda, baking powder, and salt over the sugar and mix for 1-2 minutes, scraping down the sides of the bowl as needed, until well combined.

  • Add sour cream, eggs and vanilla and beat for 1-2 minutes until well blended.

  • Add flour and mix until a few dry streaks remain. Add the sprinkles and mix by hand until the sprinkles are even and no dry streaks remain.

  • Scoop 2-3 tablespoons of dough (I use a #20 cookie scoop) and roll into balls. Place a few inches apart on the prepared baking sheet.

  • Add 1/2 cup granulated sugar to a shallow plate or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray. Dip the bottom of a glass into the sugar and press each cookie dough ball into a thick circle about 14 to 1/2 inches thick. Dip the glass in sugar after each press.

  • Bake for 7-8 minutes until cookies are set. The center part still looks a little undercooked. These cookies are better overbaked than overcooked, so be careful.

  • Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

  • For frosting, in a medium bowl with an electric mixer, beat butter, sour cream, and vanilla until thick and creamy, 1 to 2 minutes.

  • Add powdered sugar and cream (or milk) and beat until well blended and creamy, 1 to 2 minutes, scraping down sides of bowl as needed. If using food coloring (preferably gel food coloring), add it and mix until evenly mixed. Adjust the consistency of the frosting, if necessary, by adding more milk or cream, 1 tablespoon at a time. It should be thick, creamy and easy to apply.

  • Frost cooled cookies, leaving a thin border around edges.

vanilla: because Mexican vanilla It is more potent and helps amplify the flavor of the cake. If you don’t have Mexican vanilla, pure vanilla extract is fine. Be sure to use a tablespoon.talked about this vanilla butter emulsion Perfect for baking and perfect for this recipe that creates a delicious cake batter flavor. Add a teaspoon or two to vanilla extract, if desired.
Sprinkle: The best sprinkles for this recipe are Jimmy Style rainbow sprinkles.
over flower: Be careful not to add too much flour to the dough. Otherwise, the cookies may dry out after baking rather than softening. If you don’t weigh the flour, be sure to fluff it in the container (do not stuff or shake the flour in the cup) before scooping it out with a measuring cup.

Provided by: 1 cookie, calorie: 250kcal, carbohydrates: 31g, protein: 3g, obesity: 13g, saturated fat: 2g, cholesterol: 13mg, sodium: 141mg, fiber: 1g, sugar: 14g

follow @MelsKitchen Cafe Use the hashtag on Instagram to show the recipes you are making from my blog #merskitch cafe. I love seeing the wonderful things you create in your kitchen.

Recipe source: From Mel’s Kitchen Cafe (based on a favorite Swig cookie recipe)

Disclaimer: I am a participant in the Amazon Services LLC Associate Program. This is an affiliate advertising program intended to provide a means to earn commissions by linking to Amazon.com and related sites. As an Amazon Associate, I earn money by purchasing eligible products.

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