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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

Ingredients

dough:

  • 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

frosting:

  • 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**

Instructions

  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.