• July 25, 2024


This is a little slice of citrus heaven—my take on the Swig copycat cookie! With a modern touch of lime zest and lemon juice, the Lemon Lime Swig Cookie has all the flavors and textures you love about Swig cookies! Everybody who tries this cookie tells me they like it better than my original, classic Almost Swig cookie, and many of them do.

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Have you tried the (Almost) Swig Cookies from ABK? Or how about “Swagg Cookie,” my chocolate take on the Almost Swig? If so, you have made these cookies a lot throughout the years.

Try this Lemon Lime Swig Cookie for a fun and unique way to welcome spring! It is a biscuit that tastes like spring. With its vibrant citrus aromas and its fresh texture, these cookies go well with any meal.

Many years back, Diane, my sister-in-law, asked me for a dessert recommendation for a dinner party including a Mexican-themed cuisine. I advised her to try incorporating some lime or lemon into the Almost Swig dish as a sweet treat to go with her dinner. I decided to give it a try at home in order to share a recipe with you because I was so interested by the concept.

I experimented with adding lime and lemon to the frosting, but I didn’t like how the frosting looked with the green bits in it. I thus added some grated lime zest to the cookie batter and, to finish the cookie, created a fresh sour cream and lemon icing. My goodness. This Cookie, Lemon Lime Swig, is unbelievably tasty.

This recipe for Lemon Lime Swig Cookies is much improved by using fresh lemon juice instead of bottled. It’s similar to the difference between a can of orange flavored juice and a glass of freshly squeezed orange juice when it comes to frosting—bottled lemon juice and fresh squeezed lemon juice are not the same. Oh, don’t worry, one lemon will do—you won’t need twenty (see photo below)!

Following many trial runs, the cookie was prepared for distribution. I distributed the cookies to a few neighbors and acquaintances for their opinions. “OMGOSH WHAT IS IN THIS COOKIE?!!!!!!” and “Best cookie I’ve ever eaten” were among the remarks made by taste testers. People have informed me time and time again that this is their “top of the list” favorite way to make my Swig-style cookies! This cookie is different from other citrus-flavored cookies I’ve eaten since it has freshly squeezed lemon juice and grated lime zest. You will like making these Lemon Lime Swig Cookies, I’m sure of it.



half a cup of butter without salt

half a cup of vegetable or canola oil

One cup of sour cream

one or two limes, zest

1/2 cup of sugar, granulated

One tsp almond extract or vanilla

Four and a half cups of all-purpose flour

One tsp baking powder

One tsp salt

Sprinkle sugar over the cookies.


half a cup of room temperature butter

Two tablespoons of sour cream

Four cups of powdered sugar

three teaspoons of newly squeezed lemon juice

zest finely grated from one lemon

a little pinch of salt

One yellow food coloring drop

One to two teaspoons of milk**


Set oven temperature to 350 for standard baking or 325 for convection.

Remove butter from the refrigerator and zap in the microwave for 15 seconds or so. In a mixing dish, combine butter, oil, cool sour cream, and zest from the lime. Stir for approximately 60 seconds. Blend in the vanilla or almond flavors and sugar until smooth. Mix in all of the dry ingredients at once. Mix on very low speed for less than a minute, or until flour is completely incorporated and mixture forms a ball of dough.

Apply a little coating of cooking spray onto the cookie scoop. Place a little amount of dough on a cookie sheet. I use a 2 inch or a 1 3/4 inch scoop. A cookie that resembles the Swig cookie in size may be made using a two-inch scoop. Roll the dough into a ball the size of a golf ball if you don’t have a cookie scoop.

Take a small bowl and add around 1/4 cup sugar to it.

After applying cooking spray to the bottom of a glass, dip it into granulated sugar. Using the bottom of the glass, gently press down on the cookies. Flatten the cookies slightly by pressing on them, twisting the glass to create a jagged edge.

For approximately ten to twelve minutes, or until the edges are gently brown and the cookies are just firm to the touch, bake the cookies in the oven. Take out and allow to cool. Chill the cookies in the refrigerator.

Get the icing ready: Cream the butter, sour cream, powdered sugar, zest, lemon juice, and salt together. Once all the ingredients are combined, mix in the food coloring drop and milk, if necessary, to thin the frosting. Once the cookies are absolutely cold, frost them.

About 18 big cookies are produced.