Ready in: 1 hour · Serves: 24 cookies · Technique: Baking · Storage: Store in an airtight container at room temperature for up to 3 days.
Quick Answer
Bake soft and delightful Lemon Swig Sugar Cookies, topped with cream cheese lemon frosting, perfect for any holiday gathering.
It's that time of year in New York City when the air turns crisp, and the scent of spices starts to waft from bakeries on every street corner. With Thanksgiving and Christmas just around the corner, I find myself pulled into cozy kitchens, rolling out dough and sharing sweet treats with friends and family. Today, I'm excited to share a recipe for delightful Lemon Swig Sugar Cookies, topped with a luscious lemon cream cheese frosting that's perfect for any holiday gathering.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Bright, refreshing lemon flavor that brings a burst of sunshine to your holiday table.
- Easy to make and perfect for baking with friends or family.
- Soft, chewy cookies topped with a creamy frosting that are sure to impress.
- Versatile treats that are great for gifting or enjoying at festive gatherings.
- Freezable, so you can prepare ahead and enjoy fresh cookies anytime!
Ingredients
Gather these ingredients to create delicious Lemon Swig Sugar Cookies.
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- ¼ cup fresh lemon juice
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Pinch of salt
How to Make Lemon Swig Sugar Cookies (Step-by-Step)
Follow these simple steps to create your own batch of Lemon Swig Sugar Cookies.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). The scent of a heating oven is always a good sign that deliciousness is on the way.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside-this mix is the foundation for our cookies.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. The mixture should look glossy, and you'll start to smell that sugary scent filling your kitchen.
Step 4: Add the Eggs and Flavorings
Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice. Just mix until combined, and don't overdo it. I can already imagine those bright flavors coming together!
Step 5: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. You should have a soft, slightly sticky dough.
Step 6: Shape and Bake
Using a cookie scoop or your hands, form the dough into generous balls (about 2 tablespoons each). Place them on a baking sheet lined with parchment paper, spacing them a few inches apart. Bake for 12-15 minutes or until the edges are lightly golden but the centers are still soft-a slight jiggle is perfect.
Step 7: Cool the Cookies
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The aroma of lemon wafting through your kitchen will be heavenly!
Step 8: Prepare the Frosting
While the cookies are cooling, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, followed by the lemon juice, lemon zest, and a pinch of salt, mixing until you achieve a fluffy and creamy consistency.
Step 9: Frost the Cookies
Once the cookies are completely cool, generously frost each one with a dollop of the lemon cream cheese frosting. The vibrant yellow frosting against the pale cookie is a sight to behold!
Common Mistakes to Avoid
- Overbaking: Keep an eye on your cookies in the oven. They should be soft in the center when you take them out; they'll continue to firm up as they cool.
- Not Chilling the Dough: If you find your dough too sticky to handle, consider chilling it for about 30 minutes; this can help with shaping.
- Skipping the Zest: The zest adds an incredible freshness to both the cookies and frosting. Don't skimp on this ingredient!
Tips and Tricks for Success
- For an extra burst of flavor, try adding a teaspoon of almond extract alongside your vanilla.
- Decorate the frosted cookies with a sprinkle of lemon zest or a light drizzle of lemon glaze for a beautiful presentation.
- These cookies freeze beautifully! Bake a double batch and save some for your festive gatherings. Just freeze them before frosting.
Variations
- Substitute half of the all-purpose flour with almond flour for a nutty flavor.
- Use lime juice and zest instead of lemon for a twist on the classic recipe.
- Add poppy seeds to the cookie dough for added texture.
- Replace cream cheese frosting with a simple glaze for a lighter option.
How to Serve
- Pair the cookies with a cup of hot tea or coffee for a cozy treat.
- Serve them on a festive platter during holiday gatherings.
- Keep some cookies unfrosted for a delightful snack or for decorating with children.
- Garnish with fresh berries or mint leaves for an elegant touch.
Make Ahead and Storage
- Make Ahead: Prepare the cookie dough in advance and chill it in the refrigerator for up to 2 days before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: These cookies freeze beautifully! Freeze them before frosting in a single layer in a freezer-safe bag.
Recipe Notes / What I Learned
Baking these Lemon Swig Sugar Cookies reminded me of how the simplest recipes can evoke the brightest tastes. Each bite is a celebration of citrus, making them a perfect addition to any holiday spread-the zest and frosting truly elevate the experience!
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 20g carbs · 7g fat
Recipe by:
Delightful Lemon Swig Sugar Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and fresh lemon juice until just combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Using a cookie scoop, form the dough into generous balls (about 2 tablespoons each) and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting by beating together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, followed by the lemon juice, lemon zest, and a pinch of salt until fluffy.
- Once the cookies are completely cool, generously frost each one with a dollop of the lemon cream cheese frosting.
Notes
FAQs
1. Can I use margarine instead of butter for these cookies?
While it's possible to use margarine, unsalted butter gives the best flavor and texture. If you do use margarine, make sure it's a stick variety that can be creamed.
2. How should I store the Lemon Swig Sugar Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer in a freezer-safe bag until ready to enjoy.
3. Can I make these cookies without lemon zest?
While you can skip the zest, it adds a crucial burst of freshness and flavor to the cookies. For best results, it is recommended to include it.
4. Is there a way to make the dough less sticky?
If the dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will make it easier to scoop and shape.
5. Can I freeze the cookies after frosting them?
It's best to freeze the cookies before frosting. Frost them fresh after thawing for the best flavor and texture. Bake a double batch to save some for later!
