The other week I had the biggest craving for sugar cookies. I started scouring the aisles at the grocery store looking for the cookie that would fill my desire and realized I was going to have to make them myself.
I usually use a recipe from an old Canadian Living Magazine but having no patience to chill the dough for 2 hours and an abundance for lemons in the house (why by 1 when the bag is the same price? I ask you) I decided to wing it make a new recipe. Boy did it pay off.
The addition of lemon to the sugar cookie recipe changed it dramatically. The acidity of the lemon cuts through the heaviness of the butter and sugar and give them a light taste. They don’t taste overly lemony but you can tell there is something special in there.
I also like not having to chill the dough. I just don’t have the patience anymore to wait for cookies. So to prevent them from burning I kept my oven at a low temperature and watched them like a hawk. When the edges got the slightest hint of brown I took them out of the oven and let the cookies finish cooking as they cooled. I like my sugar cookies to be slightly chewy and not end up like hockey pucks.
These have been a huge success in our household so much so that I ended up making multiple batches in one week.
So if you’re looking for a great cookie recipe give these a try. You could use fresh lemon or lemon juice they both work just fine.
Lemon Sugar Cookies
1 1/4 cup Butter
1 1/4 cup Sugar
1 tsp Vanilla
1 tsp Salt
1 1/2 tsp Baking Powder
1/2 Lemon, juiced
2 1/4 cups flour
Preheat oven to 325. In a large bowl combine all ingredients but the flour. Slowly incorporate the flour into the batter so it evenly distributes. Roll 1″ balls of dough and flatten into circles. Cook for 10 minutes until edges are slightly brown. Do not over cook. Place on a wire rack to cool and enjoy. Makes approximately 4 dozen.