There is no such thing as too many lemon cookies or varieties of lemon cookies to try. I’m hard pressed to think of any lemon cookie that I wouldn’t try. I don’t get distracted often with other cookies, unless the Boy wants something in particular, so I guess that helps.
These are a Martha Stewart recipe that I had not tried before. They are excellent sugar cookies, but I really could have gone for more lemon flavor. I made the smaller than called for because I don’t care for really big cookies – they do spread so keep that in mind when spacing them. They are crisp and are very light. Loved them, but would like more lemon. But maybe that’s just me.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling – I used raw sugar
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
14 July 2015 – made smaller cookies, 10 minutes at 350 degrees.