Lemon Swig Sugar Cookies with Lemon Frosting
Ingredients
Cookies
-
1 ¼
cups
granulated sugar
-
2
tablespoons
lemon zest
-
1
cup
salted butter, softened
-
¾
cup
neutral-flavored oil
-
¾
cup
powdered sugar
-
½
teaspoon
baking soda
-
½
teaspoon
cream of tartar
-
½
teaspoon
salt
-
3 to 4
tablespoons
fresh lemon juice
-
2
large
eggs
-
5 ½
cups
all-purpose flour
-
as needed
cup
granulated sugar for pressing the cookies
Frosting
-
1
cup
salted butter, softened
-
1
tablespoon
sour cream
-
½ to 1
tablespoon
lemon zest
-
5
cups
powdered sugar
-
¼
cup
fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper.
- In a medium bowl, combine granulated sugar and lemon zest, rubbing them together until fragrant.
- In a mixer, beat together butter, oil, granulated sugar mixture, and powdered sugar until creamy.
- Add lemon juice and eggs, mixing until well combined.
- Gradually add flour and mix until no dry streaks remain.
- Scoop dough into 3-tablespoon portions and roll into balls.
- Press each ball with a sugared glass to flatten, maintaining a thickness of about ¼ to ½ inch.
- Bake for 10-12 minutes until just set, avoiding browning.
- Let cookies cool on the baking sheets briefly before transferring to a cooling rack.
- For the frosting, combine butter, sour cream, and lemon zest until smooth, then mix in powdered sugar and lemon juice.
- Frost cooled cookies and optionally decorate with lemon zest or sprinkles.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
369
Total fat
18g
Total carbohydrates
49g
Total protein
3g
Sodium
171mg
Cholesterol
44mg
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