Better-than-Swig Sugar Cookie Bars

Frosted sugar cookie bars on a cooling rack

Frosted sugar cookies are one of my all time favorite treats; Swig sugar cookies, one of my all time favorite sugar cookie places! If you’re from Utah (or visited) you may be familiar with Swig n’ Sweets and their famous sugar cookies. If you’re not familiar with them, they are a soda and cookie shop, which are all the rage in Utah.  I recently moved from Utah to California and I am going through some serious Swig withdrawals—gimme a dirty diet coke and sugar cookie please! These frosted sugar cookie bars are fulfilling my Swig cookie cravings!

If you’re a sugar cookie fiend, like me, and you’re in Utah try them out! Also, you should also try out Smart Cookie, my other favorite sugar cookie place. My cut out sugar cookies are fairly close to the cookies from Smart Cookie, get the recipe here.

Stack of frosted sugar cookie bars

These sugar cookie bars are a hit with everyone, they’re dense, soft, sweet, and have a hint of almond. As much as I miss my Swig cookies, my younger brother declared these to be better than Swig, hence the name! They’re super easy and quick and cut up beautifully!

Frosted sugar cookie bar with bite out of it

How to Double the batch and Make them for a Crowd

I usually make these in a 9×13 pan, but if you’re baking for a large crowd you can definitely double the recipe and make them in a jellyroll pan/cookie sheet 13×18. Use about the same bake time as for the 9×13, maybe 1-2 minutes longer.

Do NOT Over Bake These Cookies!

One thing to know about these cookies is DO NOT over bake them! They make look a little doughy when you pull them out, but it’s okay! They continue to cook a little in the hot pan and will set up once cooled. If you over bake them they will turn out dry and crumbly. 



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Yield: 24

Better-than-Swig Sugar Cookie Bars

Better-than-Swig Sugar Cookie Bars

Super soft buttery, almondy cookie bar with a delicious buttercream frosting

Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes


  • ½ cup butter, softened
  • 7 tablespoons vegetable oil
  • 1 tablespoon water
  • ½ cup + 2 tablespoons granulated sugar
  • 6 tablespoons powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ¾ cup flour, measured correctly
  • ¾ teaspoon salt
  • ½ teaspoon baking powder


  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 2-4 tablespoons milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • Pinch of salt (don’t leave this out, trust me)
  • Food coloring (optional)]


  1. Preheat oven to 350 degrees Fahrenheit, and grease a 9x13 pan. Cream together butter, oil, and sugars until smooth and creamy. Add egg, water, vanilla and almond extract and beat until smooth
  2. Stir in flour, salt, baking powder until it is just combined—don’t over mix it. It doesn’t take much to combine it.
  3. Spread dough in the greased pan and bake for 12-14 minutes. If they look underdone, don’t worry! They will continue to cook a little and set up in the pan as they cool. If baked for longer they’ll be dry and crumbly.
  4. While the bars are baking, cream together butter and powdered sugar for frosting. Add milk 1 tablespoon at a time until frosting reaches the right consistency. Then add in the remaining frosting ingredients together until smooth. I like to frost the bars while they are just barely warm; it gives them a very smooth top. Feel free to top with sprinkles!
  5. Cool completely before slicing and serving. I love mine chilled!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 243 Total Fat: 12g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 28mg Sodium: 148mg Carbohydrates: 32g Fiber: 0g Sugar: 21g Protein: 2g

Tried this recipe and loved it? Comment and Rate it!

You May Also Like these Recipes: 

Try our brown butter Chocolate chip recipe

Try our copycat Oreo cream

Try our Peanut Butter Cup cookies

Originally Posted August 19, 2018

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7 thoughts on “Better-than-Swig Sugar Cookie Bars

  1. These are absolutely delicious! It’s slmost a cross between cookie dough, and a cookie, due to the moistness of the cookie. The hint of almond flavoring was perfection! Yummm

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