I know, I know. I’m about a month too late with this one. Cookie “season” is over for most people. You’re feeling sugared out and looking forward to a month of salads, right?
Not me. Nothing against salads; it’s just that I never got around to sharing this recipe a few weeks ago when I baked them. (I’m clearly not one of those organized food bloggers who gets things out in a “timely” fashion. You’ll have to look elsewhere for that.) And the odds of me remembering to post this again in 11 months? About as good as the odds of Chud keeping his job in Cleveland. (In other words, between slim and nil. Sigh. There’s always next year. Again.)
These were the only sugar cookies I made this year, since traditional rolled sugar cookies aren’t Andy’s favorite. And while I don’t think he’ll ever pick one of these over his favorite chocolate chip cookie, these definitely got a thumbs-up from my resident taste-tester. They stay soft and chewy (especially if you underbake them just a bit), and the lemon flavor is a nice change from a standard vanilla sugar cookie. Plus, nothing says that you have to roll them in red and green sugar – they’d be perfect in red and pink for Valentine’s day, or you could dress them up in your team’s colors for the playoffs. If your team was lucky enough to make the playoffs. (Next year, right?) 😀
Lemon Sugar Cookies
1 cup (two sticks) unsalted butter, softened
1 1/2 cups sugar
zest of 2 lemons
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Colored sugar for rolling
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the lemon zest and mix until thoroughly combined. Beat in the egg, vanilla and lemon juice.
In a separate bowl, whisk the flour, baking soda, baking powder and salt together. Gradually add the dry ingredients to the butter mixture. Mix until just combined.
Chill the dough in the refrigerator for at least an hour.
Preheat oven to 350 degrees. Line baking sheets with Silpats or parchment paper.
Roll the dough into 1″ balls and roll the balls in sugar. Place balls 2″ apart on the prepared baking sheets and bake for 8 minutes, or until cookies turn light brown on the edges and are set in the middle. Allow cookies to cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
Store in an airtight container.
Click here for a printable version.