St. Patricks Day is just around the corner. Looking for a sweet treat to celebrate the occasion? I don’t often share unhealthy sweets these days, so when I do it has to be worth it. This post was originally shared over at Lolly Jane but I couldn’t just not share them with you too! We’ve been spoiled in my area with a little bit of nice weather. I’ve been ITCHING for some consistent warm weather and cannot WAIT for spring! When I think of Spring, the first thing that comes to mind is all things citrus! Right? Things like my Lucky Lime Rolls and Coconut Lemon Pecan Pull-Apart Rolls.
For those that aren’t familiar, Swig is a wildly popular drive-by drink shop that also sells insanely delicious sugar cookies. I’ve learned however that people either love or hate them. It was actually months and months before I tasted my first Swig cookie after they started popping up all over my area. The moment I sunk my teeth into my first pink cookie I fell in love immediately. Copycat recipes are all over the web for the original {I adapted my copycat from Melanie @ Garnish & Glaze!}. Because I love citrus, and because I wanted to switch things up, I decided to make the most delicious lime variation! It’s absolutely fantastic! But wait! There’s more. Are you a lemon fan? After you grab this recipe, head over to see my Lemon ‘Swig’ Style Sugar Cookies I’ve got for you!
Itmes used in this post:
Lime 'Swig' Style Sugar Cookies
Ingredients
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
Instructions
Cookies
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Preheat oven to 350 degrees F.
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In a medium-sized mixing bowl, mix together flour, salt, baking soda, and cream of tarter; set aside.
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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).
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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.
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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.
Frosting
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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.
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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
Check out these other great citrus recipes!
Lemon Swig Sugar-Cookies // Tried and Tasty
Rhodes Lucky Lime Rolls // Tried and Tasty
Coconut Lemon Pecan Pull-Apart Bread // Tried and Tasty
