Lemon Sugar Cookies
by Michelle Jones, Cookie Club Editor
Recipe Courtesy of www.CookieClubRecipes.com
Category: Desserts, Cookies
Prep Time: 15 minutes, plus 1 hour chill time
Level: Easy to Bake
Yield: 2 Dozen Cookies
These sugar cookies are soft on the inside and crunchy on the outside. Quite a combination and quite delicious. Impossible to eat just one. If you're gifting or feeding a crowd you'll want to double this recipe. Cookie dough will store in the freezer nicely for later baking.
3/4 c. sugar
1/2 c. unsalted butter
1 large egg
1-2 T. grated lemon peel (1 lemon)
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
Holiday colored sugar crystals, nonpareils, or sprinkles (if desired - these sugar cookies are wonderful all by themselves)
Preheat oven to 350 degrees.
Soften butter in microwave for 10 seconds.
In a large mixing bowl, beat together sugar and butter until light and creamy. Add egg, mix until combined, then add grated lemon peel and vanilla.
In a separate bowl, stir together flour, salt, baking powder and soda. Add to butter mixture one-third at a time.
Place dough in airtight container and chill in refrigerator for 1 hour, or in freezer for later baking.
When you are ready to bake cookies, shape chilled dough into 1-inch balls. Roll into holiday colored sugar or sprinkles, if desired. For plain sugar cookies, roll into (or sprinkle with) regular granulated sugar.
Place cookies 2 inches apart on non-stick or lightly greased baking sheet. Flatten with bottom of a glass.
Bake cookies for 10 minutes. Not a minute longer.
Remove from oven and transfer cookies immediately to cool on wire rack.
These are the plain sugar cookies I made with the same batch of Lemon Sugar Cookie dough (photos above and below). No holiday sprinkles needed, just a little sugar. They melt in your mouth. YUM!!!
Adapted from Cookie Club member submitted recipe Lemon Sugar Cookies by AW, 2011 Annual Cookie Club Recipe Cookbook, pg 84.