Buy the Cookbook

Cookies | April 25, 2019

Lemon Lime Swig Cookie

Originally posted in 2014, the Lemon Lime Swig Cookie recipe has been updated with new recipe content and photos.

This version of my Swig copycat cookie is a bit of citrus heaven! The Lemon Lime Swig Cookie is everything you love in a Swig cookie, but with a fresh twist… lemon juice and lime zest! Everyone who tries this cookie loves it and many have told me they prefer this to my traditional original Almost Swig Cookie.

Have you made ABK’s (Almost) Swig Cookies? Or my chocolate version of the Almost Swig, The “Swagg Cookie” ? If so, you are an old pro at making this type of cookie.

If  you’re looking for a fun new way to celebrate spring, try this Lemon Lime Swig Cookie! It tastes like spring in a cookie. Fresh, light and bursting with citrus flavors, this cookie is the perfect compliment to any meal.

Years ago my sister in law, Diane, asked me about a dessert suggestion for a dinner with a Mexican-theme menu. I suggested she try adding some lime or lemon to the Almost Swig recipe for a treat that would compliment her meal. I was so intrigued with the idea that I decided to experiment at home so I could share a recipe with you.

I tried putting lemon and lime in the frosting, but didn’t love the way the frosting looked with flecks of green. So I grated a bit of lime zest in the cookie dough, then made a fresh lemon and sour cream frosting to top off the cookie. Oh my. This Lemon Lime Swig Cookie is out of this world delicious.

Using fresh vs bottled lemon juice is a game changer in this Lemon Lime Swig Cookie recipe.  The difference between bottled lemon juice and fresh squeezed, especially in frosting is kind of like the difference between a can of orange flavored juice and a glass of fresh squeezed OJ.  Oh, don’t worry you won’t need 20 lemons (photo below), one lemon will do!

After several test batches, the cookie was ready for sharing. I gave the cookies to several friends and neighbors for review. Taste tester comments ranged from “OMGOSH WHAT IS IN THIS COOKIE??!!!!!!” to “Best cookie I’ve ever eaten”.  Over and over again people have told me this is their  ‘top of the list’  favorite version of my Swig-style cookies! The grated lime zest and fresh lemon juice sets this apart from other citrus flavored cookies I’ve tried in the past. I know you’re going to love baking up this Lemon Lime Swig Cookie.

4.86 from 14 votes

Lemon Lime Swig Cookie

This lemon-lime variety of the potular Swig cookie sold in Utah is over the top delicious! It is loaded with citrus flavor- tart and sweet at the same time!

Course Dessert
Cuisine American
Keyword lemon, lime, Swig Cookie
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Author Si Foster, A Bountiful Kitchen



  • 1/2 cup unsalted butter
  • 1/2 cup canola or vegetable oil
  • 1 cup sour cream
  • zest from one to two limes grated fine
  • 1 1/2 cup granulated sugar
  • 1 teaspoon almond extract or vanilla
  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • sugar for top of cookies


  • 1/2 cup butter room temperature
  • 2 tablespoon sour cream
  • 4 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • zest from one lemon grated fine
  • dash of salt
  • 1 drop yellow food coloring
  • 1-2 tablespoons milk**


  1. Preheat oven to325 convection or 350 regular bake.
  2. Take butter out of refrigerator and microwave for about 15 seconds. Place butter, oil, cold sour cream and lime zest in a mixing bowl. Mix for about one minute. Add sugar and almond or vanilla flavoring, mix until smooth. Add all dry ingredients at once. Mix just until flour disappears and the mixture comes together in a ball of dough, less than a minute on very low speed.

  3. Spray the cookie scoop with a little cooking spray. Scoop the dough onto a cookie sheet. I use either a 1 3/4 inch or a 2 inch scoop. A two inch scoop will produce a cookie similar in size to the Swig cookie. If you don’t have a cookie scoop, roll the dough into a ball about the size of a golf ball.
  4. Place about 1/4 cup sugar into a small bowl.
  5. Spray the bottom of a glass with cooking spray then dip the glass bottom  into granulated sugar. Lightly flatten the cookies with the bottom of the  glass. Press the cookies so they are flattened a bit, twisting the glass as you press to produce a jagged edge.

  6. Bake cookies in oven for about 10-12 minutes or until edges are lightly golden and cookies are slightly firm to the touch. Remove from oven, let cool. Place the cookies in the fridge and chill.

  7. Prepare the frosting: Beat together the butter, sour cream, powdered sugar, lemon juice, zest and salt. When all ingredients are incorporated, add the drop of food coloring and milk if the frosting needs to be thinned. Frost after the cookies are completely chilled.
  8. Makes about 18 large cookies.

Recipe Notes

-If you want the cookies to taste more like the Swig cookies make this adjustment to the dough:omit the almond flavoring and reduce the sugar to 1 cup. I prefer the cookies to be a bit sweeter, so I liked 1 1/2 cup of sugar in the dough.

-I use a microplane grater to grate the zest.

-The Swig cookie is frosted with quite a thin layer of frosting. I prefer my frosting to be a bit thicker. If you want to frost the cookie with a thinner frosting, add about 3-4 tablespoons of milk to the frosting.

-This cookie stays quite well in the fridge for two weeks if kept in an air tight container. I almost always have a cookie sheet filled with these in my fridge for emergencies 🙂 They taste as good after two weeks as they do on the day they are made.

58 thoughts on “Lemon Lime Swig Cookie

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Sy – I just had my first Swig cookie while in St. George this weekend…pretty good but I think I'm going to like yours better 🙂 I LOVE sugar! Have you tried this recipe with the Smart Balance marg like Kurt C uses? Also – what about using cake flour?

    1. Hi Leslie,
      You need to try the Swig in Bountiful. I've compared the cookies, and they are better in Btown! They get their cookies from a bakery in Provo, i'm told. And everyone who I've talked to agrees they are better than the St George version 🙂
      I have not tried Smart Balance. I really prefer the taste of butter, and don't mind the shortening mixed in for the crunch factor. I think the cake flour would take away the crunchy edge, but not sure. The cookie will have a different smell if you use cake flour as well. Have you noticed that when using cake flour? It gives off the smell of a sweet cake. Anywho, I'm not a huge fan of Smart Balance, but I do love Cutler's Sugar cookies! Let us know if you try any variations. Do you have Insta? post a pic there with the tag #Abountifulkitchenrecipe Love to see a photo!

    2. This was sooooo yummy. I did a taste test with Katie and Justin and didn't tell them I made them – bought a couple of BTown Swigs and asked them which they liked best- they liked your recipe better!!!! I was so happy! Didn't post a pic cuz mine look pretty much like yours 🙂
      Thanks Sy! BTW – do you frost them when you leave them in the fridge or do you frost them when you need them and leave the rest unfrosted until needed?

    3. Leslie,
      Love it! I frost the cookies after they are cooled, then refrigerate. After the frosting is set, I stack them in the fridge with wax paper in between, and they are ready to go any time someone gets a craving for cookies 🙂

  2. I just tried the swig cookie while driving home to ca. ( I had the st. George version) I thought they were yummy! But I can't wait to try this one. We love citrus cookies at my house. Thanks for the recipe.

    1. Si,
      I made these yesterday and with the exception of me overcooking some of them a little (they were golden brown, not lightly golden brown..oops!) They were fantastic! I think I'm in love with the frosting. It may be my new go to frosting recipe. I don't know if it was the sour cream or what but the consistency was amazing,. And the amount of frosting it made was perfect to cover all the cookies. Thanks again 🙂

    2. Amy, I'm glad you loved the cookies and the frosting! I think the little bit of sour cream really sets this recipe apart from most other frostings. And the fresh lemon juice makes all the difference! Thanks for letting us know. Happy baking!

    1. Hi Rachelle,
      Yes the flour measurement is correct. I doubled my original recipe for the (Almost) Swig Cookie when I wrote up this recipe because I like to have several on hand. This cookie recipe consistently makes 18 large cookies I'd say about 4 inches across. I use a 2 inch cookie scoop. Once the cookies are flattened a bit, they do not spread much while baking. 4 1/2 cups of flour sounds like a lot, but the cookies have 2 cups of fat (yikes!) if you count the butter, shortening and sour cream together. Under-baking the cookies and the high fat and flour content makes the extra dense texture everyone loves!
      Happy Baking 🙂

  3. Well these turned out delicious. I loved the lemon lime flavor. Going to have to share with friends so I don’t eat them all. I think I prefer these the best out of all the swig cookie flavors.

    1. Thanks Hillary! These are a favorite of everyone who tastes the yummy lemon lime flavor! Thanks for reading ABK

  4. Hi,
    To what you refer when you ask for lemon food coloring? Food coloring that is yellow?Or food coloring that tastes like lemon? Either way, what specific product did you use? Thanks!

    1. Hi Emelia,
      That was a typo, which was never caught the first time the recipe was posted. I fixed it to say yellow food coloring. Thanks so much!

    1. Hi Ariel,
      I haven’t ever rolled this cookie dough out. That’s the beauty of this recipe no rolling! If you want to make a roll and cut cookie, try the Cutler’s recipe on ABK.
      thanks for reading!

    1. Barbara,
      The butter flavor Crisco helps this cookie maintain it’s shape. I have found half butter and half Crisco works well for the Swig cookie. Let me know if you try all butter!
      Thanks for reading ABK.

  5. I am so excited to try these. I am wondering though, does the kind of sour cream matter…should I use full fat, reduced, nonfat, etc?
    Also, I assume making a smaller cookie would be the same, just maybe shorter baking time in the oven…?

    1. Hi Amy, I would use full fat sour cream in this recipe. The cooking time will be a few minutes shorter if you make the cookies smaller too. Thanks for asking and for reading ABK!

  6. 5 stars
    Every time I try a new Swig combination it becomes my new favorite! This one is at the top of the list! I didn’t have any sour cream left to make the icing so I substituted with Plain Greek Yogurt and it was just as tasty! I love how balanced the lemon and lime flavours are and I love the almond extract instead of vanilla in the cookie! Thank you for another home fun recipe Si!

    1. You’re very welcome, Lynnae! The flavor combinations in the Swig cookies are what I love most about them. Such a classic cookie recipe and the perfect spring treat! Thanks for sharing and for reading ABK,

  7. 5 stars
    These are amazing! I made these for Cinco de Mayo last weekend and everyone loved them! I also sent some to school with my boys to give to their teachers for teacher appreciation week and they were a hit. Definitely a favorite over here.

    1. There’s just something about the Swig cookies, they’re a hit for everyone. I’m glad they’re a favorite of yours too, thanks for sharing Lexy!

  8. 5 stars
    Si- I made these for my Sunbeam class to decorate like sheep (added mini Oreos w candy eyes for the head, and a BUNCH of marshmallows all over) and give their mommas for Mother’s Day. Moms contacted me to thank me for the treat. These were a HIT!!! Thank you!!❤️❤️

  9. 5 stars
    These are SO good!! My two boys help me make these all the time one time we didn’t have limes or lemons and we used oranges and they still tasted fantastic!

  10. 5 stars
    Abountiful Kitchen never fails!! I made this recipe for a party and they were gone so fast! I also shared it with my sister and she makes them all the time!

  11. 5 stars
    These are a beloved dessert for friends and family. They ask for them so often! Thank you for another great recipe that is consistent and easy to make!

  12. 5 stars
    Okay, I have been making this recipe for a few years now and I bake cookies a lot, at least once a week, and it doesn’t matter how long since we made them my 3 year old ALWAYS asks to make lemon lime cookies ❤️
    They are by far our favorite and I love that the recipe is so easy with such a delicious and complex tasting result. The recipe has never failed me, thank you for making it so easy!
    I’ve also sent about 15 people to your site to find this gem, and no one is ever disappointed. My favorite way to make them is bite sized. Sugar cookies can be so messy (especially with a 3 and 1.5 year old) but not when the cookie is silver dollar sized. They are perfect for a party that way too.😋

  13. Grated lime zest and fresh lemon juice are game changers! As a citrus lover I love this combo and cookie! Made it this week and it’s always a hit in my house

  14. 5 stars
    Great flavor (I love lemon/lime) and a nice soft swig cookie. I made mine smaller (scoop size I had) and still great. Though I ate more because they were smaller.

  15. My new favorite cookie!! If you love lemon, you must make these. They’re a cinch to whip up and as the recipe states, they last in the fridge for days and taste just as good as they did the day you bake them.

  16. 5 stars
    We have made these twice in the last month! I have to make a double batch every time. They are amazing! Easy, no-fail instructions. And they taste so divine! They never last long.

  17. 3 stars
    The recipe was ok. The frosting tasted good although a tad too tart, however, the cookie was bland and had a doughy taste. Overall not great I won’t make them again.

  18. 5 stars
    Is there really no eggs? Looking at your pictures, I think there really might now be eggs in the recipe! I added eggs because the mixture just wasn’t coming together without them. Yours look crumbly, so I’m guessing you did omit the eggs. If anyone wants to try it with eggs, it works just fine with 2 eggs added after you finish mixing the fats and sugars.

  19. 5 stars
    This is my new favorite cookie. Tangy and sweet, soft and crunchy. I’m in citrus heaven. As a Floridian, I’m not familiar with Swig. I didn’t know it was a copycat recipe. I just thought the lemon/lime sounded up my alley. I made these cookies and served them for dessert after Easter dinner and one of my guests said, “this tastes exactly like a Swig cookie.”

    That’s when I realized it was a copycat recipe and it must be a dang good one.

    1. Hi Heidi,
      I’m with you, I love the citrus and this cookie is one of my favorites. I’m glad your family and guests enjoyed our Swig cookies for Easter Dessert!
      Thank you so much for your kind comments.

  20. I have been cooking from your recipies for years but have yet to make your lemon lime swig cookies, can’t wait! A few questions: subbing avocado oil for the oils listed should work correct? Can one use Greek yogurt instead of sour cream or is it better to stick with sour cream? Can’t wait for your cookbook to be out!

  21. I need to stop making these because I am not kidding you. I eat at least half of the entire batch!!! These are SO good!