Tuesday, April 26, 2011

Lemon Sugar Cookies {Recipe}

As I've mentioned, I've been fascinated with sugar cookie decoration for some time now.  My addiction to Sweetopia.net has not helped with that.  I've long wanted to try to decorate sugar cookies in flavors other than the traditional vanilla.  Chocolate is naturally the next choice.  It is, after all, superior.  But, oddly, it is not my husband's favorite. 

He has an obsession with citrus.  If he ever offers to make you his mediteranian soup, pass.  It's chocked full of lemon or lime juice.  The acid will melt your teeth off.  Not kidding.  So I attempted to make some lemon sugar cookies, just for him.  Also, it was really the only option I had because we always have citrus flavors on hand.  These would make a lovely Mother's Day cookie option too.  Just saying.  That's not too far off.

4 cups of unbleached flour (remember you can trade this out if needed)
1 1/2 teaspoons of baking powder
1 cup of butter, softened
1 cup of sugar
2 eggs
1/2 teaspoon of salt
1 box of lemon pudding mix, I think it's about 4oz.
1 teaspoon of pure vanilla or substitute for lemon extract to get extra lemon pizazz
(If you'd like to add a bit of yellow coloring you can, to make them look more lemony.  I did not.)

Cream butter and sugar until light and fluffy. Add eggs and vanilla, one at a time. Mix well after each addition. Mix dry ingredients a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.  You can use your clean hand to help incorporate if needed.  Then roll it out between wax paper as previously mentioned here.  Refrigerate until firm.  I left mine this time for 2 days because I got busy!  Bake in preheated 350 degree F oven for 7 minutes for soft cookies and 10-12 minutes for crisper cookies.*  This makes 2 dozen or so cookies, depending on size.  Keep them chilled, just like I've said before, to keep them from spreading or losing shape.  Your cookies come out PERFECT if you do this.  You may have to pop them in the freezer for 5 minutes after cutting them out if your kitchen is hot.

*If you are serving your cookies soon, then I recommend closer to the 7 min. mark.  If you are doing them in advance, like a week or two, then make them crisper and they will soften over the week or two in a sealed container on the counter.  I've done this many times.  They never taste "stale" or old.  Just as wonderful as you'd expect.

Decorate with your favorite frosting recipes as normal!  They're almost better than the chocolate cookies.  Just don't tell my husband. ;)

Check back soon for the chocolate ones.  I think I finally got the recipe right.

Have a delicious day!


  1. Aw, what a cute blog!
    I'd have to agree about the chocolate flavour (nom nom chocolate!), but this lemon post is making me crave it's fresh, zesty flavour!

  2. It means so much that you would even visit, Marian! I'll post that chocolate recipe soon and you will have to tell me what you think!