Yesterday I made these scrumptious lemon sugar cookies (from the equally scrumptious My Baking Addiction), and while I nearly had a meltdown over my faulty oven and lack of counter space — picture me covered in baby drool and flour — thankfully my husband arrived home and cleverly calmed me down (he’s really getting good at that).
Be warned, these cookies are so light and fluffy that you’ll eat half a dozen before realizing that maybe you should stop.
Lemon Sugar Cookies
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Zest of one large lemon finely grated
- 4 tbsp fresh lemon juice
Glaze Option (from Giada De Laurentiis)
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
- Line cookie sheets with parchment paper.
- In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
- Using a mixer, beat together the butter and sugar until smooth and very fluffy (about 10 minutes).
- Beat in egg, vanilla extract, lemon juice and lemon zest.
- Gradually blend in the dry ingredients.
- Roll rounded teaspoonfuls of dough into balls, and roll in sugar (if not using the glaze). Place on lined cookie sheets about 1 1/2 inches apart.
- Bake at 350 for 8 to 10 minutes, or until lightly browned.
- Let stand on cookie sheet 5 minutes before removing to cool on wire racks.
- Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
- Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
- Let the glaze harden for about 2 hours.