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Recipe :: Lemon Sugar Cookies

2 June 2018 No Comment

I can pretty accurately track a five star rating scale for recipes I try based on my husband’s response: 1 star = “I’m OK if you don’t make this again” and 5 star = “I realize we haven’t finished eating the first batch, but we need to plan the next time you’re fixing it because now that I know this exists, I’m not sure I can live in the universe without it.” These lemon sugar cookies are five star. (See Exhibit A.)

We fell in love with lemon sugar cookies from eating them at Zoe’s Kitchen, so I searched the interwebs for something that looked similar. I always read the comments on recipes I find on the internet – you can learn amazing tips & tricks and get insight into how to make sure yours turn out as the pictures. I found several recipes and (after reading through all the comments for them) landed on my own version that, after making them twice in two days, I think is perfect.

These are super easy to whip up and pair oh. so. nicely. with a scoop of vanilla ice cream.

lemon cookies

Exhibit A – remaining batch 1

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tarter
1 1/2 sticks butter, softened
1 cup + 2 tablespoons sugar
2 tablespoons lemon zest (I can get about a tablespoon from one large lemon)
1 large egg + 1 egg yolk
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1/2 teaspoon vinalla extract
5 drops of yellow food coloring (optional)

Lemon Sugar Coating

1/2 cup sugar
1 tablespoon lemon zest

Instructions

Preheat oven 350.

Sift flour, baking powder, salt and cream of tarter.

Mix butter, sugar, lemon zest. Add egg, lemon juice, extracts and food coloring. Don’t over beat.

Reduce to the lowest mixing speed and add dry ingredients.

Refrigerate dough for 15-20 minutes to chill.

Make your lemon sugar coating by mixing zest with sugar.

Roll dough into 1 1/2 inch balls and roll through lemon sugar. Place 2 inches apart on parchment paper topped cookie sheets.

Cook 12 – 14 minutes. Let cool 3-5 minutes and then transfer to backing racks to finish cooling.

 

Just like with other sites that post recipes, let me know in the comments below if you make these & how they turned out. Good luck!

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