Monday, November 2, 2015

Lemon Zest Lemon Sugar Cookies - 52 Cookie Recipes

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Hands down, these are my very favorite cookies.

The extra zip zing of lemon paired with the sweetness of the sugar cookies makes these a crowd favorite.  I especially love to serve these at a catering event.  Guaranteed crowd pleaser!

Double click the photo above
 for a link to this
And there is a secret...

Lemon Sugar!

I did a post on how to make your own Lemon Sugar.  It only takes a couple of extra minutes but it makes a world of difference in the taste.

The short version, 1 cup of sugar mixed with the zest of 1 or 2 lemons.  But don't just mix, combine everything in a bowl and then, using your fingers, press the sugar into the sugar.  the zest is wet and will stick easily to the sugar.

That zip zing, something something that any cook wants their dishes to have really shines in these.

The texture is extra soft, melt in your mouth.

Taste and texture, the perfect sugar cookie.  A grown up taste that earns respect for a humble little gem of a cookie!

 OK... Here's what I did...

Lemon Zest Lemon
Sugar Cookies 

  • 2 Sticks (1 Cups) Butter, Softened
  • 2 Cups Lemon Sugar (mix 2 Cups Sugar with the zest of 3 Lemons)
  • 2 Large Eggs
  • 1 tsp Lemon Extract
  • Zest from 2 Large Lemons
  • Juice from 1 Large Lemons
  • 2-1/4 Cups Flour
  • 1 tsp Baking Powder
  • 1 tsp Sea Salt
Cooking Directions
  1. Preheat oven to 350 degrees, Line cookie sheets with parchment papers
  2. Cream Together Butter and Lemon Sugar until light and fluffy, about 5 minutes in a stand mixer with the paddle attachment.
  3. Add the Lemon Extract, Juice and Zest from the lemons and the Eggs (one at a time). Continue to mix for another minute until thoroughly mixed.
  4. In a separate bowl, mix together Baking Powder, Sea Salt and the Flour.
  5. Combine the wet ingredients with the dry. Fold together. Mix until just combined, do not over mix.
  6. Use a 1 TBS size scoop and make uniform size "balls" of cookie dough. Place on Cookie Sheet about 2 inches apart. Take the back of a spoon and lightly press down on each cookie.
  7. Bake for 12 minutes until just barely starting to brown.
  8. Allow to cool for 3 minutes on the cookie sheets before moving to a cooling rack. Store in an airtight container.
  9. Serve with a Cup of tea, coffee or Ice Cold Glass of Milk and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Ways to Cook COOKIE, BARS and TRUFFLES"!!!

Old school like classic criss cross peanut butter to new takes on interesting recipes like a beautiful Red Velvet with the cream cheese mixed inside the cookie, accented with white chocolate chips!  Even a Pineapple Cream Cheese EASY Bar with only 5 ingredients! 
Stop on by, there's always a new cookie in the cookie jar!


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