Lemon "Swig" Sugar Cookies with Lemon Frosting
User Reviews
4.8
Lemon "Swig" Sugar Cookies with Lemon Frosting
Description
This recipe starts by blending granulated sugar with fresh lemon zest to infuse intense lemon aroma and flavor into the cookie dough. The dough includes softened butter, neutral oil, powdered sugar, eggs, and a combination of baking soda, cream of tartar, and salt for proper leavening and tenderness. Fresh lemon juice provides additional citrus brightness. The large quantity of all-purpose flour ensures the dough is sturdy enough to hold shape but should be handled carefully to avoid overmixing, which can cause dryness.
The cookies are pressed into sugar before baking, adding a slight sugary crust to the exterior. The accompanying frosting is a lemon buttercream made from butter, sour cream, more lemon zest and juice, and powdered sugar, resulting in a smooth, tangy topping that balances the sweetness of the cookie. Together, the powdery sugar coating, velvety texture, and citrus notes give these cookies a refreshing character.
These cookies suit occasions where a lemony dessert is desired and can be shared as a snack or served with tea. Adjusting lemon extract and careful flour measurement helps keep the cookies soft and flavorful.
Ingredients
Cookies:
- 1 ¼ cups granulated sugar
- 2 tablespoons lemon from about 3 medium lemons, zest
- 1 cup butter softened, salted
- ¾ cup neutral-flavored oil canola, vegetable, grapeseed, etc
- ¾ cup powdered sugar
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 3 to 4 to 4 tablespoons lemon juice fresh
- 2 egg large
- 5 ½ cups all-purpose flour I use unbleached
- granulated sugar for pressing the cookies
Frosting:
- 1 cup butter softened, salted
- 1 tablespoon sour cream
- ½ to 1 to 1 tablespoon lemon from about 1 medium lemon, zest
- 5 cups powdered sugar
- ¼ cup lemon juice fresh
Instructions
- Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
- In a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
- Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
- Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
- Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
- Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
- For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.
- Frost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).
Notes
- Enhance lemon flavor by adding lemon extract to dough or frosting if desired.
- Lightly fluff and level flour when measuring to avoid dry cookies; avoid packing or shaking the flour cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 369kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 171mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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