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Amazingly soft and perfect lemon sugar cookies with the best lemon cream cheese frosting on top!
I am not even going to admit how many of these I ate. But I couldn’t stop eating them! I loved everything about these cookies. And the added lemon flavor and lemon cream cheese frosting made these cookies out of this world.
Rewind to the first time that I had my first Swig Sugar Cookie. I went on a road trip with my friend and these swig cookies were the talk of the town. We were so excited to try our first swig cookie. Was it worth the five hour drive? Yes! Swig cookies are AMAZING! They are so soft and the frosting on top is creamy and delicious.
So naturally I had to put a recipe for them on the blog. They tasted just like the real thing and even had their signature rough edge. I was in heaven.
So last week my family was craving a batch of Swig Sugar Cookies. But I decided to add lemon to them. HOLY YUM! These are incredible with the lemon flavoring added to them. And since I am a huge lemon lover, I loved these even more!
I declare these the best lemon sugar cookies out there. They have a slightly crisp outside and a soft inside. The lemon cream cheese glaze was the perfect finishing touch! Try them out for yourself. You will quickly find why I couldn’t stop at just one! 🙂
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Lemon 'Swig' Sugar Cookies with Lemon Cream Cheese Frosting
Ingredients
Lemon Sugar Cookies
- 5 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- 1 cup softened unsalted butter
- ¾ cup vegetable oil
- 1 ¼ cups granulated sugar
- ¾ cup powdered sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- ¼ cup granulated sugar, for pressing cookies
Lemon Cream Cheese Frosting
- 4 ounces softened cream cheese
- 2 tablespoons salted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 2 ½ cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together 5 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cream of tartar, and 1 teaspoon salt. Set aside.
- In a large bowl, beat 1 cup softened unsalted butter, ¾ cup vegetable oil, 1 ¼ cups granulated sugar, ¾ cup powdered sugar, and 2 tablespoons water togther on medium-high speed with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until light and creamy. Add 1 teaspoon lemon juice, 1 tablespoon lemon zest, and 2 large eggs,.
- Slowly mix the flour mixture into the sugar mixture just until combined. Scoop the dough into ¼ cup portions and roll them into uniform balls. Place the cookie dough balls on the parchment-lined baking sheets, leaving 2-inches between the cookies.
- To give the cookies their signature rough edge, dip the bottom of a flat-bottomed glass into ¼ cup granulated sugar, and press the glass onto the cookie dough ball to flatten the cookie to about ½-inch thickness.
- Bake for 8-10 minutes or until the edges are set and the bottom is very lightly browned. These cookies should be quite soft, so please be careful not to overbake them. Let them cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Lemon Cream Cheese Frosting
- In a large bow, beat 4 ounces softened cream cheese, 2 tablespoons salted butter, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and ½ teaspoon vanilla extract together until smooth and creamy. Add 2 ½ cups powdered sugar and beat until combined and creamy.
- Frost the cooled cookies generously before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
