Last year I tried this recipe for the first time and really liked it. Lemon is one of my favorite flavors so of course what could be better than lemon sugar cookies?! I never got around to sharing this recipe on the blog for some reason, and in early November I found myself in need of a tasty but different cookie recipe…and that’s when I stumbled across this one in my recipe folder. I made them up again, took some fun pics and am now sharing it with you all here. Enjoy!
This recipe makes about 3 ½ dozen or 40 cookies.
1 cup (2 sticks) butter, softened
½ cup powdered sugar
½ cup white sugar
2 teaspoons vanilla
2 Tablespoons lemon juice
2 Tablespoons lemon zest
2 teaspoons baking powder
3 cups white flour
1. Preheat the oven to 375 degrees.
2. In a good size bowl mix together the softened butter, powdered sugar, white sugar, vanilla, lemon juice & zest. Stir in egg.
3. Add in baking powder and flour. Stir until well blended.
4. Use a spoon to scoop out dough. Roll into balls and place on a greased cookie sheet. Use a flat bottomed cup dusted with flour to flatten each ball out into a cookie.
5. Bake for 10-12 minutes and remove from oven.
6. While the cookies are baking mix together the ingredients for the Lemon Butter Cream Icing (listed below).
7. Once the cookies are finished baking set them on a cooling rack. You don't want the cookies to be completely cooled before you ice them. It's easier to ice them (and the icing will go further) if you ice them while they are still warm.
Lemon Butter Cream Icing
1 Tablespoon butter, melted
2 teaspoons lemon juice
1/2 teaspoon vanilla
3 drops yellow food coloring (optional)
10 Tablespoons powdered sugar
1. In a small bowl melt the butter in the microwave. Stir in the lemon juice, vanilla, and food coloring.
2. Spoon the powdered sugar into the liquid mix.
3. Stir the icing until it thickens. Mash out any lumps of sugar with the spoon against the edge of the bowl. You want the icing to be as smooth as possible.
4. Spread a thin layer on slightly warm cookies for best results.
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