Lemon Sugar Cookies
Soft, tender, sweet, zesty pop & bright cookies add some serious sunshine to your day! These tender cookies are nice and sweet but when you get that addition of fresh lemon in the icing you can't beat it.
Ingredients:
Lemon Sugar Cookie Dough
2 sticks of butter (1 cup) at room temperature
1 & 1/2 cup sugar
3 tbsp lemon zest
2 tbsp fresh lemon juice
1 large egg
3 cups flour
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar to roll cookie dough in
Lemon Icing
1 cup powdered sugar
1 tbsp lemon zest
Juice of 1 Lemon
Instructions:
In your large mixing bowl, cream together your butter, sugar & lemon zest until light and fluffy. (about 1-2 minutes)
Add in your egg & lemon juice. Mix on medium speed until incorporated.
In a medium sized bowl add your flour, baking soda & salt.
Add 1 cup at a time to your wet ingredients mixing on low and adding the next cup right as the last is incorporated. *be careful to not over mix
Place a long piece of cling wrap, about 20" long, and scoop your dough on to the cling wrap forming a log.
Shape your dough so its evenly distributed and resembles a long log. Wrap tightly with the cling wrap, and then gently roll the dough (like a rolling pin) back and forth to make sure the dough is smooth.
Refrigerate for 30 minutes if you want a softer cookie (like the ones I made). If you want a crunchier cookie, refrigerate your dough for 1-2 hours before baking.
While your dough is chilling, make your lemon icing.
Lemon Icing: In a bowl, add your powdered sugar, lemon zest and the juice of 1 lemon. Mix with a whisk or fork. The icing may seem thick at first, but give it a minute before adding any additional liquid. You want this icing to be pretty thick so it doesn't run off of the cookie. Of course, if you want a thinner icing, add additional lemon juice until you achieve the consistency you're after! The best part about baking is that you can really tailor it to exactly how you like it.
Once your dough is ready, preheat your oven to 350 and line your baking sheets with parchment baking paper.
Unwrap your log of cookie dough and make slices with a sharp knife that are about half an inch thick.
Get a small bowl and place 1/4 cup sugar in it. Place a slice of cookie dough face down into the sugar until it's coated. Then flip it over and place it on your prepared baking sheet. You want the sugared side of the cookie to be facing up to bake. If you would like, you can certainly roll the whole slice of dough in sugar as well.
Bake the cookies for 10-12 minutes. You want the edges to just be set and the middles to be soft. Again, if you want a crunchier cookie, bake your cookies until the edges are golden brown.
Take them out to cool and leave them on the baking tray for about 10 minutes until they are fully set.
Once the cookies have cooled, drizzle or spread your icing on your cookies!
Enjoy & happy baking :)
