All Recipes, Dessert

Lemon Sugar Cookies

December 27, 2011
Lemon Sugar Cookies

I went cookie crazy during the week up till Christmas, and made some sort of baked good pretty much every night. I made a wide variety of cookies and candy but my favorite were these amazing lemon sugar cookies.

Yes, the holidays have passed now and I am sure you are stuffed full of cookies and fudge and sweets. And of course you are all getting ready for that New Years resolution of cutting out sweets, eating healthy, and getting back into shape (don’t we all want to do that?). Well you better jump on this cookie recipe quick because you have only one week left to splurge!

These cookies are really amazing. I was super excited just looking into the oven as I watched the little beauties cook and form into perfect circles with pretty little crackles on the top. They have just a hint of lemon taste to them which makes them just the right amount of “different” for a sugar cookie.

Recipe from Life and Kitchen

Lemon Sugar Cookies

Ingredients:

  • 2 3/4 cups of flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened at room temperature
  • Zest of 2 large lemons (grated lemon skin)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Lemon sugar cookies

To Do:

Preheat oven to 350 degrees.

In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Beat together butter and sugar until smooth and creamy. Then mix in the lemon zest, egg, vanilla extract, and lemon juice.

Blend in the dry ingredients a little bit at a time to eventually create a soft dough.

Roll about a tablespoon of dough into balls and place on your cookie sheets lined with parchment paper, about 1 1/2 inches apart. Sprinkle the dough balls with colored or regular sugar, or simply leave plain.

Bake 8 to 10 minutes or until cookies are slightly brown around the edges. Let cookies sit on the baking sheets for a minute or two before transferring to a cooling rack.

Can you say, YUM?! If you don’t eat all of these at once, store them in a plastic baggie with a slice of bread- it keeps them soft.

The holidays are fun, but I can honestly say I am glad they are over. I’m busy as a bee, especially when we have four Christmases to go to! We did get a chance to hang out with our friends on Christmas night and I made a stop-motion video with some of my friends taking Jello shots… tee hee!  (Beside cooking, making videos are one of my favorite past times.) You should check it out if you have a minute- it’s pretty cool :) Christmas Jello Shots video

Thanks for reading!

You Might Also Like

2 Comments

  • Reply Lindsay December 31, 2011 at 4:48 pm

    I loved these cookies! I’m glad you did, too!

  • Reply Stumptown Savoury December 10, 2012 at 4:39 am

    These cookies look great. Nice idea, adding lemon zest and juice to a traditional sugar cookie.

    One suggestion I’d make is that you mix the zest and sugar together, then cream the sugar and butter. The reason is that the sugar granules will coat the zest, keeping it from clumping.

  • Leave a Reply