Refreshing & light! Lemon is the quintessential flavor of summer & brings to mind visions of summer, sunshine, & happiness! Although I hate to use my oven when it’s nice outside, I’ll make the exception any day for these little bundles of joy!! Made with FRESH lemon & none of those store bought extracts. This beautifully delicate lil’ cookie packs a lemon punch that everyone will continue to beg for!!
I LOVE lemon! I used to be that crazy little kid that could bit into one without ever making a sour pucker face. It seems like when summer rolls around I always opt for trifles, pies, & fresh fruit instead of cookies. My Lemon Sugar Cookies are a lively change to your regular sugar cookie recipe & are so EASY to make! You can even keep the dough in your fridge for a fast dessert that will be ready in a matter of minutes or you can keep it secretly waiting in your freezer to amaze any last minute guests that happen to find their way to your door!!
I made a batch of these last night & continued to grab a cookie every time I walked past the kitchen. Needless to say, my husband didn’t get to take any in his lunch pale this morning. Yes, I ate the entire plate! Did I care?…NO!! When my doc gave me the okay to incorporate sugar & gluten back into my diet last week, I don’t think he meant for me to down the whole platter of cookies lol! I awoke with some self loathing & a small stomach ache. I decided to blame it on the large salad I had for dinner last night;) So, what did I do today? I made another batch!! There, it’s like I never ate them right lol!!
This recipe is made from a fresh lemon with no added extracts. I have to talk a minute about zesting. I always buy organic lemons, especially for zesting!! When you correctly zest a lemon, you want to just take off the beautifuly bright yellow outside. Once you’ve reached the inner light color of the rind it get’s really bitter & ruins all of that gorgeous bright lemon flavor!! You can see the color difference of the rind in the picture below. Remember, just use the bright outer layer!!
Lemon Sugar Cookie Recipe:
Yields approx, 30 Cookies
1/2 c Softened Butter
1 1/4 Granulated sugar
Zest of 1 lemon
2 TB Lemon juice (fresh from the lemon you just zested)
1/2 tsp Vanilla
1 tsp Baking Soda
2 tsp Baking Powder
1/4 tsp Salt
2 c Flour
In large bowl, cream together butter & sugar & mix until light & fluffy. Next, mix in Zest, lemon juice, egg & vanilla. Scrape bowl as needed. Slowly incorporate baking soda, powder, salt & flour & mix until well combined.
Scoop cookie dough onto a large pice of saran wrap & roll into a log. Place in refrigerator until thoroughly chilled, roughly 2-4 hours. I always make mine up & toss it in the fridge overnight to have ready to bake the next morning!
Preheat oven to 350 degrees & line a baking sheet with parchment paper. Shape into smooth balls a little bit bigger than a quarter & place 3 inches apart on baking sheet.
Bake for 11 minutes.
Allow cookies to rest on the pan for 2-3 minutes before removing to a wire rack or paper towels to cool completely. Top with powdered sugar!!
Store cooled cookies in an airtight container for up to several days.
Easy peezy & I promise that you won’t be able to keep your hands out of the cookie jar either!!!!
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