These light little Lemon Sugar Cookies are the perfect sweet treat. I admit that it was really easy to eat a whole lot of them in one sitting. Light lemon flavor, nice sugar cookie. A great little cookie.
I have my friend Robin to thank for sharing the original recipe with me. I decided to switch it up a little by adding lemon juice and zest to it. Now, if you want to bump up the lemon flavor even more, add 1 teaspoon of lemon extract to them. I do love lemon extract in my lemony desserts. So much so that I was out of it when I went to bake these cookies!
You’ll see a fun new cookie sheet in the pictures. It’s a Silicone Baking Sheet that the nice folks at Kuhn Rikon gave me to test out. I love the happy pretty red color. And it’s nonstick, so it doesn’t need to be greased or covered with parchment. It’s like having a Silpat and cookie sheet all in one (which makes it super easy to use!). I also love that it’s safe in the dishwasher, so cleanup’s a breeze. It’s nice and large, so you can bake up lots of cookies on it at once. Just be sure that your oven is large enough to accommodate it (you’ll find dimensions on their website).
When pressing on the cookies with the glass dipped in sugar, if you notice the glass sticking to the dough, simply lightly tap the bottom of the glass on the dough before dipping it in sugar. The butter in the cookie dough will grease the bottom of the glass so the sugar will stick to it, and let the cookie release for the glass.
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- ½ cup butter, softened
- ½ cup butter-flavored shortening
- 1 cup sugar, plus additional sugar for garnishing
- 1 egg
- 1 tablespoon milk
- finely grated zest of 1 lemon
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- Preheat oven to 400° F.
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk, lemon zest, lemon juice, and extract. In a separate, medium bowl, combine the flour, salt and baking soda; gradually add to creamed butter mixture.
- Shape into 1-inch balls or drop by rounded teaspoonfuls, 2 inches apart onto ungreased baking sheets lined with silicone mats or parchment paper. Flatten with a glass dipped in sugar.
- Bake at 400° F for 9-11 minutes, or until edges are lightly browned. Remove to wire racks to cool.
- Yield: about 6 dozen