Old Fashioned Lemon Sugar Cookies

D&D_0179

Old Fashioned Lemon Sugar Cookies

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.

MS

14 July 2015 – made smaller cookies, 10 minutes at 350 degrees.

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