Lemon Sugar Cookies
Lemon Sugar Cookies
It's always good to have a decent sugar cookie recipe on hand, and this recipe is perfect if you're looking to show off those baking skills to the max.This recipe is courtesy of J.R. Watkins
Servings
24
Ingredients
- 3 3/4 cup all-purpose flour
- 2 tablespoon baking powder
- 1/4 teaspoon watkins coarse sea salt, freshly ground
- 1 cup unsalted butter, softened
- 1 2/3 cup sugar
- 1 1/4 cup sugar
- 2 large eggs
- 1 teaspoon watkins pure vanilla extract
- 1/4 teaspoon watkins pure lemon extract
- 1 teaspoon lemon zest
- 3 oz. lemon juice, strained
- 3 tablespoon meringue powder
- 1/2 teaspoon cream of tartar
- 3 - 3/4 cup confectioners' sugar
Directions
- In a bowl whisk together the flour, baking powder and salt, set aside. Cream the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing on medium speed until well incorporated. Mix in the extracts and zest. Add the dry ingredients and mix just until it comes together and no flour is visible. Divide the dough into two or three packets and refrigerate the dough until set, about an hour.
- Preheat the oven to 350° F/180° C. Line baking sheets with parchment paper. Using enough flour to prevent the dough from sticking, but not too much or the cookies will be tough. Roll it out to about 1/8-inch/3-mm thick circle. Use a star (or other) shaped cookie cutter to cut out the cookies. Set cookies on the prepared baking sheets, leaving some space between them. Bake for about 8 minutes, or until just golden on the bottoms.
- Combine all of the ingredients for the icing in the bowl of a stand mixer, fitted with the whip attachment. Blend together on low speed until all the sugar is blended with the lemon juice, then turn it up to medium-high and whip to stiff peaks. For simple decorations: Spread a thin layer of the icing over the cookie. While the icing is still soft, sprinkle the cookie with the icing sugar.