Lemon 'Swig' Sugar Cookies with Lemon Cream Cheese Frosting

• Produce

  • 1 2/3 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 7 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cream of tarter
  • 5 1/2 cup Flour
  • 5 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1 1/4 cup Butter
  • 1 (8 ounce package Cream cheese

• Liquids

  • 2 tbsp Water

• Other

  • softened

Found on therecipecritic.com

Description

Ingredients

• 1 Cup Butter, softened
• ¾ C Vegetable Oil
• 1¼ C Sugar (plus ¼ cup reserved)
• ¾ C Powdered Sugar
• 2 T Water
• 1 teaspoon lemon juice
• 1 Tablespoon lemon zest
• 2 Eggs
• ½ t Baking Soda
• ½ t Cream of Tarter
• 1 t Salt
• 5½ C Flour
• Lemon Cream Cheese Frosting:
• 1 (8 ounce) package cream cheese,
• softened
• ¼ cup butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 5 cups confectioners sugar

Directions

• NSTRUCTIONS
• 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 dont 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.