Lemon Swig Cookies

Swig Cookies (with 4 variations) Favorite Family Recipes

WEBMay 3, 2024 · dash salt. 2 ½ – 3 cups powdered sugar. Directions: Preheat oven to 350 degrees. In a stand mixer or large mixing bowl, combine …

Rating: 4.8/5(20)
1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.

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Healthy Lemon Sugar Cookies Amy's Healthy Baking

WEBMay 8, 2019 · Chill the dough for at least 2 hours (or up to 2 days*). Preheat the oven to 325°F, and line two large baking sheets with silicone baking mats or parchment paper. …

Rating: 4.5/5(2)

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The Best Swig Sugar Cookies {Copycat Recipe} Mel's …

WEBFeb 4, 2019 · Instructions. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with …

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.

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Copycat Swig Cookie Recipe I Heart Naptime

WEBMay 16, 2023 · Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. In a stand mixer fitted with a paddle …

1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside.
2. Combine the butter and sugars in a large bowl (I use a stand mixer with the paddle attachment) and mix for 1-2 minutes, or until creamy. Then add in the oil, sour cream, eggs, vanilla and almond extract. Mix for an additional minute.
3. In a separate bowl, whisk together the flour, baking soda, cream of tarter and salt. Then slowly mix into the sugar mixture. Mix just until combined, do not over mix. Scrape down the sides as needed.
4. Scoop the dough with a large cookie scoop (or 3 Tablespoons) and roll into balls. Then place about 1/3 cup granulated sugar into a shallow dish and roll into sugar. Then place onto the baking sheet about 3 inches apart. I usually bake 6 per pan. Take the bottom of the glass cup (about 2-inches on bottom) and then lightly press the dough balls ==down so they are about 1/4" - 1/2" thick.

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