These Lemon Sugar Cookies came about because 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!
.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.
Color your icings up and create away, this was a fun way to spend the afternoon!
As you can see, I have been making these for years! These old photos are from 2010!
Happy baking you guys!
Pin this to your COOKIES or your HOLIDAYS Boards!
Lemon Sugar Cookie Ingredients
- 1 1/2 cups butter, softened
- 3 cups white sugar
- 3 eggs
- 1 tsp vanilla
- zest of one whole lemon
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Sugar Cookie Icing Ingredients
- 1 cup confectioners’ sugar
- 1 tbsp milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon lemon extract
- assorted icing coloring
- Cream the butter and sugar together well, then add in your eggs. Beat until fully incorporated, then add in the vanilla.
- Zest an entire lemon into the dough, then mix in.
- In another bowl, whisk together your dry ingredients.
- Mix together in a bowl. The key here is to not use a mixer as it will make the dough fluffy. Work those arm muscles and incorporate all of the flour into the dough.
- Form into a ball and place in a plastic sealed bag. Refrigerate for an hour.
- 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.
- Remove and cool completely on the sheets.
- For the icing, whisk together all of the ingredients.
- 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.
Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.