Lime Swig Style Sugar Cookies – The perfect little bit of tang and just the right amount of sweetness in these cookies. Buttery, soft and absolutely delicious
Can you believe it’s Christmas week? Yvonne here from Tried and Tasty bringing you another delicious recipe! I know you’re probably inundated with cookie recipes every where you turn, but you MUST add these Lime Swig Style Sugar Cookies to your holiday baking. There’s still time – these are perfect for those that love all things citrus. The perfect little bit of tang and just the right amount of sweetness in these cookies. Buttery, soft and absolutely delicious. What are your holiday plans? What will you be baking? Make these and come back to tell me what you think. I promise you’ll love them!
Lime ‘Swig’ Style Sugar Cookies
For the Cookie
5½ c. + 2 tbsp. flour
1 tsp. salt
½ tsp. baking soda
½ tsp. cream of tarter
1 c. (2 sticks) butter, room temperature
1¼ 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
⅓ 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
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.
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