As often as I like to return to familiar settings, my bucket list of the places I would like to see in my lifetime continues to increase weekly. This usually happen after I spend time looking at, or rather drooling over, some of the breathtaking landscape and nature photos posted by both friends and strangers. I, for one, am grateful when others post their travel photos. Especially the ones showcasing architecture, landmarks, naturescapes in all of their seasonal glories, cityscapes, as well as flora and fauna. Yet, whether I ever travel everywhere on my list or not (but probably not), having the ability to live vicariously through the lenses others see the world sparks joy in my enviable heart. In addition to and equally important to my travel bucket list, is my baking bucket list. One growing at an even faster rate. Between my massive cookbook and cooking magazine collections, recipe recommendations from friends, and social media food photo overload, I would have needed to started baking daily starting somewhere back in my youth. In other words, choices are going to have to be made. Making choices isn't one of my favorite things to do.
Sometimes when I want to make a new recipe I send out a query to some of my friends. This week it was 'Do you like lemon cookies?'. After receiving a surprisingly overwhelming positive response from my chocolate and peanut butter loving friends, the recipe for these Lemony Sugar Cookies went to the top of the want to make, have to make baking list.
These are refreshingly light, crispy, and lemony bites of cookie deliciousness. A perfect cookie for the spring and summer months. If you happen to be a huge fan of lemony confections, you will definitely want to make these cookies year round.
On a scale of 1 (easy) to 10 (tedious) on the cookie baking scale, these are a 2. No unusual ingredients or special baking tools are necessary. While I like using a standing mixer, they can also be made with a handheld mixer.
More than likely you have everything in your cupboards and refrigerator to make them today. For those of you who are lucky enough to have a lemon tree growing in your yard, you wouldn't even need to make a trip to the grocery store.
Because the dough for these cookies is on the soft side, it needs to be chilled for at least an hour (and not a minute less) before they are scooped into perfect mounds of dough. Spacing the balls of dough at least 2 inches apart is important as they have a fairly large spread to them. I like my sugar cookies on the larger size so I used an ice cream scoop about 1 3/4" in diameter (think large golf ball if you spooning out and rolling the dough into a ball). The baking time for these Lemony Sugar Cookies ranges from 8 minutes to 14 minutes, depending on the size of your cookies. And if you like really crispy sugar cookies, bake the 1 or 2 minutes longer.
Once the cookies are cooled completely, the are ready to be iced. While I used both lemon juice and lemon zest in the cookie dough, I only used lemon juice in the icing. If you aren't topping the cookies with sprinkles, you might want to consider adding in the zest to your icing.
For the smoothest icing, sift your confectionary sugar. The lemon juice to confectionary sugar ratio is 1 Tablespoon to 1 half-cup. However, if for some reason your icing is too thick and you cannot dip your cookies into it, add some additional lemon juice to loosen it up a bit. If by any chance your icing is too thin, add in a bit more confectionary sugar whisking until you get the right consistency.
You can either spoon the icing over the cooled lemon cookies or you can dip them into it. I prefer dipping the cookies. If using sprinkles, make sure not to let the icing harden (it sets up pretty quickly). However, even though the surface of the icing sets up quickly, let the iced cookies rest at least an hour before stacking or packaging them up.
Because these Lemony Sugar Cookies have just the right tart and sweet balance to them along with a perfect crispy texture, they are incredibly refreshing light and satisfying cookies. Hopefully you have friends and family who not only love lemon flavored confections, but love having their hearts sparked with joy when you share some homemade love with them.
Lemony Sugar Cookies (slightly adapted recipe from Rebecca Rather in her"The Pastry Queen" cookbook)
Makes 18-20 3" cookies (or makes 2 1/2 - 3 dozen smaller cookies)
Ingredients
Cookies
1/2 cup (4 ounces, 114 g) unsalted butter at room temperature
1/2 cup Canola or vegetable oil (but suggest using Canola oil)
1/2 cup (100 g) granulated sugar
1/2 cup (63 g) confectionary sugar
1 large egg, room temperature
2 teaspoons freshly squeezed lemon juice
Zest of one small lemon
2 cups (260 g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
Icing
Freshly squeezed lemon juice from one large lemon or 4 Tablespoons
2 cups (252 g) confectionary sugar, sifted
1/8 teaspoon kosher salt
Zest from one small lemon (optional)
Optional finishing touches: Sanding or sparkling sugar and/or sprinkles
Directions
Cookies
1. In a mixer fitted with a paddle attaching, cream butter for approximately 1 minute.
2. Add each of the ingredient separately, beating on medium speed after each addition: canola oil, granulated sugar, confectionary sugar, egg, and lemon juice/lemon zest.
3. Add the flour, baking soda and salt to the mixing bowl. Stir with a wooden spoon until well combined.
4. Refrigerate dough (covering the bowl) for at least an hour in order for the dough to firm up slightly. Note: Your chill time can be longer, but it needs to be at least 1 hour in order for the dough to set up.
5. Form cookies using an ice cream scoop. For 4 inch cookies, use a 2 inch ice cream scoop; for 3 inch cookies use a 1 3/4 inch ice cream scoop and for 2 inch cookies use a tablespoon sized scoop. Place on a parchment paper lined baking sheet. Press cookies to a 1/4 inch thickness. Space cookies at least 2 inches apart.
6. In a preheated 350 degree (F) oven, bake cookies for 8 to 10 minutes (for small 2 inch cookies); for 10-14 minutes for 3 inch cookies); or for 12-15 minutes for 4 inch cookies. (If you like crisper cookies add 1 to 2 minutes onto baking time.)
7. Cookies are done when edges are lightly golden and bottoms are lightly browned. Keep cookies on baking sheet for 10 minutes before transferring to a cooking rack to cool completely.
Icing and Finishing
1. In a small-medium bowl, whisk together the lemon juice and the confectionary sugar. Stir in lemon zest, if using.
2. Dip cookies into the icing and/or spoon icing over the cookies. Place on a cooling rack or piece of parchment paper to let dry.
3. Sprinkle still wet cookies with sparkling/sanding sugar and/or sprinkles if using.
4. Allow cookies to dry completely before storing or stacking.
5. Serve immediately or store in a tightly sealed container. Cookies will be good for up to 3 days.
