12 July, 2017
Lemon Sugar Cookies
These cookies were actually a failed experiment. I meant to make cutout-style cookies, but when I rolled out this dough, it all stuck to my counter top. They boyfriend, however, urged that I not throw out the recipe because the resulting round cookies were still really good. I wasn’t too happy about it, since the cookies were NOT what I was going for… but he was right. They are really good.
So, instead of the cutter-friendly sugar cookies I was going to give you, enjoy these also good cookies… even though they aren’t Star Wars shaped. Eventually, I’ll nail cutter cookies and you’ll get to experience the wonder that is the horribly punny post that I wrote up for cutter cookies… Just you wait…
12 tbsp Salted butter, softened
1 cup Sugar
1/4 tsp Vanilla extract
1 1/2 tsp Lemon juice
1 1/2 tsp Lemon zest
3 cups Flour, sifted
1 tsp Baking powder
Preheat the oven to 400 degrees F and line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and sugar, adding in the eggs, vanilla, lemon juice, and lemon zest. Beat on high until light and fluffy. In a medium bowl, sift together the flour and baking powder. Gradually add the dry mix to the wet mix and combine by hand until everything is mixed together. Cover the bowl and chill it in the fridge for 1-2 hours.
Once the dough has been chilled, shape the dough into 1 inch balls and dip in coarse sugar (if you’re going with that decorating choice). Bake the cookies for 7-9 minutes or until they are beginning to turn golden brown on the bottom edges. If you wish, let them cool and glaze them with the glaze from our lemon poppyseed cookie recipe.