Old-Fashioned Lemon Sugar Cookies

These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a double sprinkling of sanding sugar

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Source: Martha Stewart Living, August 2005 
https://www.marthastewart.com/333938/old-fashioned-sugar-cookies 
 

Makes about 20 (3 1/2-inch) cookies

Yield 

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/4 cup packed light-brown sugar
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 1 cup unsalted butter, (2 sticks), softened
• 2 large eggs
• Sanding sugar, for sprinkling

Directions

1. 
   

   Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a bowl; set aside.

   
   

    
2. 
   

   Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.

   
   

    
3. 
   

   Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
4. 
   

   Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

 

 

Lemon Crinkles

 Ingredients
1 box Lemon cake mix

2 eggs

1/8 cup flour

2 boxes 8oz. cream cheese, softened
1 tsp baking powder

1 extra drop yellow color (optional)
the zest of 1/2 lemon
1/8 tsp lemon extract

3/4 cup powdered sugar, for rolling

Directions
Preheat oven to 350º F.

Line baking sheet with parchment

In a large mixing bowl mix together your lemon cake mix, baking powder, eggs, cream cheese, lemon zest, lemon extract, and food coloring. (If batter is too sticky, add 1/8 cup flour). Scoop out your dough with a tablespoon and form it into 1” balls. Place dough balls into the powdered sugar and cover. Place dough balls onto parchment lined pans – allow space for spreading.

Bake for approximately 10 minutes. Carefully press down cookie with back of spoon.

Cool on cooling rack and enjoy!

Made by Vicki