Print

Lime 'Swig' Style Sugar Cookies

If you are a fan of citrus, you will be a fan of these Lime 'Swig' Style Sugar Cookies. They are perfectly soft & sweetly citrus-ey!
Servings 36
Author Yvonne [Tried and Tasty]

Ingredients

For the Cookie

  • c. + 2 tbsp. flour
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. cream of tarter
  • 1 c. 2 sticks butter, room temperature
  • c. sugar + ¼ c.
  • ¾ c. powdered sugar
  • ¾ c. canola could also use vegetable
  • 2 tbsp. fresh squeezed lim juice
  • Zest of 1 lime
  • 1 tsp. vanilla
  • 2 eggs room temperature

For the frosting

  • 5 tbsp. butter room temperature
  • c. + 1 tbsp. sour cream
  • 2 tbsp. lime juice
  • 3 ½ to 4 ½ c. powdered sugar
  • ¼ tsp. vanilla
  • 1 drop green food coloring

Instructions

  1. Preheat oven to 350 degrees F. In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside. In the bowl of a standing mixer, cream butter and both granulated & powdered sugars together for 2 minutes until fluffy. Slowly stream in the oil while beating. Add the lime juice, lime zest, and vanilla and then beat in the eggs one at a time until well combined. Slowly add the flour mixture to the wet ingredients, mixing until combined (scrape down the sides of the bowl as needed). Roll dough into 2 inch balls to make approx. 36 cookies. Place ¼ cup sugar in a small dish. Place rolled dough on a baking sheet about 3 inches apart. Using a drinking glass (or something that is 2.5 inches in diameter), dip into sugar. Press the glass into a ball of dough until it is ½ inch thick (the dough will form a jagged edge and spill past the edge of the glass). Repeat the process of dipping the glass into sugar and pressing it into a ball of dough. Bake for 8 minutes only. Gently remove cookies from pan onto a cooling rack and let them cool completely. Place them in an air tight Tupperware in the fridge. For the frosting: cream butter and sour cream. Slowly add powdered sugar a little at a time, alternating with adding the lime juice. Add extra lime juice or powdered sugar if needed to reach desired consistency. Lastly, add food coloring and vanilla; mix until combined. Spread over cold cookies and serve immediately or let the icing dry (it will dry to the touch) and then store in an air-tight container in the fridge.

Recipe Notes

Adapted from Garnish & Glaze