I don’t like sugar cookies, something just isn’t right with them, I never enjoy the taste, they remind me of sugared cardboard a bit, I don’t know, I can’t quite put my finger on it. But I definitely DO know that the lack of taste drives me batty. Ha ha….batty..Halloween…I am funny.
So I just went ahead and created my own, the idea for which has been rattling around in my empty noggin like a metal ball in a pinball game. Lemon. Lots n’ lots of lemon zest. For I am of the humble opinion that lemon zest fixes everything. And so it did!
1 1/2 cups butter, softened
3 cups white sugar
1 tsp vanilla
zest of one whole lemon
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Kick the tires and light the fires to 350.
I cringed putting 3 cups of sugar into this recipe, but I kept reminding myself…SUGAR cookies, Karlynn…sugar. So cream the butter and sugar together well, then add in your eggs.
Now add in your vanilla.
Shred an entire lemon onto the mix, which means taking a lemon, and grating all the yellow part off.This was just lemony enough for me to forgive these cookies for being sugar cookies.
Whisk your ingredients.
Add the dry in slowly to the wet mixture, little by little. This is where you are going to work those arm muscles, I wouldn’t use a mixer at all with this recipe, they would be far too fluffy for rolling and cutting shapes out of.
Mix till it looks like this.
You can either cover the dough or put it into a plastic bag, and refrigerate it for at least an hour.You can see my little helpers hands, it was for her party, after all, had to make her work.
Now I cheated, and just patted these into my Halloween pan, which is a lifesaver and I love love love it! I might even look into the Christmas version. Oh who am I kidding, with a 40% Micheals coupon in my hand, nothing is safe around me!The only drawback is that it obviously cooks one sheet at a time.
A handy tip for cutting out sugar cookies is to roll the dough onto your parchment paper about 1/4 to 1/2 inch thick, cut out your shapes, then remove the excess dough, leaving the shapes untouched and unmoved on the parchment, then just lift and place onto a baking sheet. Easy!
Bake in a 350 degree oven until the edges just barely start to get brown, about 6-8 minutes.
Sugar Cookie Icing Ingredients
1 cup confectioners’ sugar
1 tbl milk
2 teaspoons light corn syrup
1/4 teaspoon lemon extract
assorted icing coloring
Mix them together, ok?
The above is the base for the icing, in order to get thinner icing I added a little more milk until I could dip my cookies into the icing, and let them drip off, getting this beautiful glazed coating below. Do NOT put in more corn syrup, it will never harden and set properly. So add milk very little by little until you get the consistency you need. The lemon flavoring didn’t affect the color of white at all, and lemme tell, you, YUM! Ok ok ok, yes, I like lemon.
Color your icings up and create away, this was a fun way to spend the afternoon!