Lemon Sugar Cookies

October 21, 2010

Since this month's Tuesdays with Dorie recipes were deliciously Fall-themed, and a bit on the rich side of the comfort food spectrum, I developed a craving for something light and lemony ( shocking, I know.) And since I've made two pies, a torte, and mini-bundt cakes in the last 20 days, anything that doesn't require the food processor, rolling pin, and a boot camp-like scrubbing process, sounds like a relaxing stroll through Central Park on a Sunday afternoon.

Sometimes the basics are all that's required to make us happy. These cookies are so easy to make, you'll wonder if you actually did something that would be considered 'baking. They're soft, chewy, sweet and have a bright, lemony aftertaste. If you need a quick little pick-me-up, or you're still in mourning over the passing of Summer, this recipe may be just what's needed. They are everything that a sugar cookie should be...sherioushly (♥ you too, spell check.)

Lemon Sugar Cookies
( adapted from Crepes of Wrath)
*printer friendly Recipe*

2 3/4 cups all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon salt
1 cup ( 2 sticks ) of butter, softened to room temperature
1 1/2 cups white sugar
1 egg
1/2 teaspoon of pure almond extract
1 1/2 teaspoons lemon extract ( I didn't have lemon extract so I used 1 Tablespoon of fresh lemon juice.)
zest of 1 lemon
1/2 cup granulated or raw sugar for rolling cookies (optional)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or tin foil and spray lightly with Pam.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Rub together the zest and granulated sugar until the sugar is a pale yellow color. This helps to infuse all of the oils in the zest into the sugar and gives your cookies an even more lemony flavor. Using a mixer, beat together the butter and sugar until smooth and very fluffy (about 3-5 minutes).

Beat in egg, almond extract, and lemon extract (or lemon juice.)

Gradually blend in the dry ingredients and mix until just moistened.

Roll rounded tablespoons of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly golden and set.

Let stand on cookie sheet two minutes before removing to cool on wire racks. As soon as the cookies have cooled, store them in an airtight container to keep them nice and soft.

Makes about 18-20 cookies


  1. Valerie! You still haven't told me how you get your cookies (and other stuff) looking so perfect (smile). I especially would like some tips on the cookies though. Mine just come out so differently most of the time. They taste good, but i want pretty ones!
    Oh, and if I had a boat, you'd be my first mate and my chef. Hmm, or maybe it be the other way around;)

  2. Aww thanks, Stella!

    When it comes to cookies (and perhaps just about everything else) I'm a dork. I use a scale to measure each ball of dough. This helps to keep them relatively uniform. When rolling a ball of dough, I've also noticed that the cookies texture improves if you 'mash' it up a bit before the actual roll. I think this gets rid of any air-pockets that may interfere with the way the cookie spreads as it's baking. I still have some mutant cookies now and then, I just take pictures of the pretty ones. :~)

    I hope that helps, Stella.

  3. I love lemon too, and this HAS been a rich month of baking. But, I'm too lazy to start baking now, so I'll just have to admire yours for the moment. I'm not looking forward to next month's TWD though--I don't think I want to make any of the recipes.

  4. Those cookies look wonderful. Sometimes simple recipes really are the best! (And it doesn't hurt that they're lemon.)

  5. I adore lemon! These are the nicest little cookies I've seen in ages, Valerie. The almond flavoring is such a nice touch, too.

  6. Hi Stella

    I tried them - they taste delicious but they cracked all over - any reason for this? However I am on a very high altitude does that have anything to do with it?

  7. Hi, Ansie.
    I'm sorry these cracked up on you. I don't know how high you are above sea level, but maybe you could try decreasing the amount of baking soda to *just under* 1 tsp. And reduce the baking powder to *just under* 1/2 tsp. Also reduce the oven to 325F.

    I hope this helps. :-)

  8. Mmmmm...lemon! Sounds awesome to me.

  9. Valerie, I love lemon in anything. It makes things so light, fresh and refreshing. I can't wait to try these sugar cookies.

  10. These are perfect for southeast asia. It's so hot all the time that it's nice to have something light and refreshing like this. And sugary! Ha!

  11. I just made this recipe and it was wonderful!! Since I have it dried up for tea, I added some lavender (about 2 Tbsp). I also added 1 tsp of vanilla extract (because I add that to everything) and they were just fantastic.

  12. Hi, Shannon. I bet the lavender was delicious in these cookies! Great idea.
    Thanks for the visit! :)

  13. Saw them and had to bake them today. Unfortunately no one is home to eat them!

    Here's a pic of how mine turned out. https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/737152_10151251414464983_1021833130_o.jpg


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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