Lemon ‘Swig’ Sugar Cookies

When my friend Molly shows up to a youth baseball practice with cookies in a cellophane bag,  tied with a ribbon…I knew it was going to be good!  

These cookies are a perfect mix of sugar, lemon, and goodness.  The texture is buttery and smooth.  The frosting compliments the cookie better than most.  Can you say hello Lemon Cream Cheese Frosting?    

Thank you Molly,  for sharing your mad baking skills and friendship with me!  To our lemon loving friends,  it’s not too late to bake these for a special teacher or friend.  Follow the directions closely, leaving thicker than normal and also baking a short amount of time.

LEMONCOOKIES300

1 cup butter, softened
¾ cup vegetable oil
1¼ cup sugar (plus ¼ cup reserved)
¾ cup powdered sugar
2 T water
1 t lemon juice
1 T lemon zest
2 Eggs
½ t baking soda
½ t cream of tarter
1 t salt
5½ cups flour

Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
¼ cup butter
2 T lemon juice
2 t lemon zest
1 t vanilla extract
5 cups confectioners’ sugar

Get ready to enjoy these scrumptious cookies!

Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.

In a large mixing bowl, cream together butter, vegetable oil, sugar (1¼ C), powdered sugar, and water. Add in lemon juice and lemon zest.. Add in eggs.

Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.

To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don’t press them to thin.

Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.

To make the lemon cream cheese frosting: Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together until smooth and fluffy. Add confectioners’ sugar. Beat until creamy.

What do you think?