OLD-FASHIONED LEMON SUGAR COOKIES
These large 3 1/4 inch cookies have a wonderful lemon flavor and a chewy texture. I prefer them without the sugar glaze, but it makes a classic cookie base for holiday frosting. I can't remember where I found this gem, I have modified it some. Our family has looked for a good sugar cookie recipe for years and just loves this one. I find that chilling the cookie dough before baking really helps in maintaining a "classic" shape during baking, but be sure to press the cookie before placing in the oven or they will be "gooey" in the center. I like to use an ice cream scoop that I found at Bed, Bath, and Beyond for a consistent volume. It is just slightly larger than 1 tablespoon. Perfect for these cookies. Hope you enjoy them as much as we do.
Provided by rfmnva
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Sift flour, baking soda, and salt into a bowl and set aside.
- Put sugars and lemon zest in the bowl of an electric mixer (paddle attachment if available) and mix at medium speed for about 30 seconds (until well blended).
- Add butter, mix at medium speed until pale and fluffy, about 1 to 2 minutes.
- Mix in eggs, one at a time, at medium speed, then add lemon juice and continue mixing at medium speed for about 30 seconds.
- Reduce speed and gradually add flour mixture. Mix until just combined.
- Chill mixture for at least 15 minutes.
- Drop cookie dough onto non-stick cookie sheets spaced 2 inches apart.
- Place remaining cookie mixture in refrigerator and cookie sheet(s) in freeze for 15 minutes.
- Using the flat bottom of a drinking glass, press the cookies till about 1/2 inch thick.
- If desired, sprinkle cookies with sanding sugar and brush lightly with wet pastry brush. Sprinkle with more sanding sugar to taste.
- Return to freezer for approximately 5 minutes.
- Bake at 350° for 15 minutes.
- Let cool on sheets for 3 minutes and transfer cookies to cookie rack and cool.
- Repeat from step 8 till cookie mixture is depleted.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
- Finished cookies should weigh just about 21 grams and measure about 3 1/4 inches in diameter.
Nutrition Facts : Calories 196.3, Fat 8.2, SaturatedFat 5, Cholesterol 38, Sodium 84.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.9, Protein 2.2
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Excel Daniel
[email protected]These cookies are so addictive! I can't stop eating them.
Laxman Mandal
[email protected]I'm not a huge fan of lemon desserts, but these cookies were surprisingly good.
Grace Bain
[email protected]These cookies are perfect for a summer picnic or party.
Mr Captain
[email protected]I've never made lemon sugar cookies before, but these were so easy to make and they turned out so well!
SORA Kora
[email protected]These cookies are delicious! I love the way the lemon and sugar complement each other.
Sri Edwards
[email protected]I had a hard time getting the dough to come together. I had to add a lot more flour than the recipe called for.
T I K T O K E_R MD Lalon Osman
[email protected]These cookies are a bit too lemony for my taste, but they're still good.
Dineth Oshan
[email protected]I love the simplicity of this recipe. It's so easy to follow and the cookies turn out great every time.
kenneth day
[email protected]These cookies are so good! The lemon flavor is perfect and they're not too sweet.
Queen Olivious
[email protected]I've been making these cookies for years and they're always a favorite. They're perfect for any occasion.
Faisal TheAlpha
[email protected]These cookies were a hit at my last bake sale! They're so easy to make and they taste delicious. I love the lemony flavor.