My only source of Vitamin D in the past forty something days came from a bottle of vitamins. The lack of sunshine combined with gray, windy, rainy weather for what seemed like an eternity was beginning to take a toll on my spirit. While most of us can live without something for awhile, it's extended absence can take its' toll, whether we will admit that to ourselves or not. While there isn't any replacement for the delirium that comes with waking up to a blue sky, sun-filled day, these Lemon Iced Lemon Sugar Cookies definitely bring a significant amount of joy. If there was ever a cookie to bring a bit of virtual 'sunshine' to the day, it would be these. From the crispy, slightly chewy, with a hint of lemony goodness sugar cookie, to the luscious, creamy, tart lemon cream cheese and butter icing, everything about this cookie is nothing short of drop-the-mic, dreamy deliciousness.
What is not to love about the tart, refreshing flavor only a freshly squeezed or zested lemon can impart? Whether a freshly squeezed lemon is added to a cocktail or to a cookie, its' flavor makes everything more endearing and enchanting. Even those of us who are self-proclaimed chocoholics find it hard to resist almost anything made with fresh lemons.
The subtly flavored lemon sugar cookie and the creamy, lemony icing each on their own are mouthwatering delicious. But when combined into a single bite its' nothing short of a heavenly cookie eating experiences. Lemon lovers will be doing backflips eating these cookies.
The Lemon Iced Lemon Sugar Cookie is both crispy and chewy (the cookie loses some of its' crispness when wrapped in cellophane bags or stored in an airtight container, but it doesn't lose any flavor). The use of confectionary and granulated sugar in the cookie dough brings the right amount of sweetness to the cookie, but the confectionary sugar gives it a more tender, chewy texture while helping to give the baked cookie a bumpy textured finish. White granulated sugar is the ingredient giving the cookie some crispness.The sour cream helps to create a richer cake-like cookie while the oil is yet another component helping to make for a chewy cookie. Both lemon zest and freshly squeezed lemon juice go into the cookie dough but the lemon flavor is not overwhelming. Remember, there is never a replacement for freshly squeezed lemon juice. In other words, never ever buy a bottle of lemon juice unless it's a bottle of key lime juice to use in making a Key Lime Pie.
The dough comes together easily using a standing mixer fitted with a paddle attachment. Unlike most sugar cookie recipes, this one benefits from a short period (30 minutes) of rest and chill time in the refrigerator. Rather than first chilling the dough, then scooping it out, I highly recommend scooping first, chilling second. If you don't have a large ice cream scoop, make balls of dough made up of three tablespoons. The yield on these cookies is 11. One short of a dozen.
After ten minutes of baking time, the cookies are removed from the oven while an approximately 2 1/2 inch bottomed glass presses down into them. This helps to create those beautiful ruffled like edges and a ridged well for the icing. Once pressed down, the cookies return to the oven for another 5-6 minutes of baking time. The cookies are done when they are lightly browned on the bottom. Allow the baked cookies to cool on the baking tray before cooling completely to room temperature on a cooling rack.
For the smoothest lemon icing, sift the confectionary sugar before blending all of the icing ingredients together using either a hand mixer or standing mixer fitted with a paddle attachment. Before generously dolloping and spreading the icing on each cookie, dust the edges of the cookie with some additional confectionary sugar. Note: When making the icing, I used half of the zest from a lemon to blend into the icing and the other half to sprinkle over the tops of the iced cookies.
These are gorgeous, impressive bakery-style cookies. Large, beautiful Lemon Iced Lemon Sugar Cookies like these are destined to impress even the most sweet tooth discerning friends. Even the chocolate loving ones.
Needless to say, these Lemon Iced Lemon Sugar Cookies proved themselves to be the next best thing to a sunny, blue sky day. From their spot on flavor to their texture to their beauty contest winning look, they are some of the dreamiest, most irresistible cookies ever to come out of my kitchen. They would be ideal served with a cup of your favorite tea or coffee. But I would happily eat them all on their own. I hope you love them as much as I do.
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Recipe
Lemon Iced Lemon Sugar Cookies
Make 11 beautiful, bakery style cookies
Ingredients
Cookies
3 1/2 cups (448g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon Kosher salt
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (65g) confectionary sugar
1/2 cup (100g) granulated sugar
1/3 cup canola or vegetable oil
1 large egg
1 large egg yolk
2 Tablespoons (36g) sour cream
1 teaspoon good quality vanilla
1 Tablespoon + 1 teaspoon freshly squeezed lemon juice
Zest from one medium sized lemon
Icing
4 ounces (113g) cream cheese, room temperature
4 ounces (113g) unsalted butter, room temperature
1/4 teaspoon Kosher salt
2 Tablespoons freshly squeezed lemon juice
Zest from one medium sized lemon (divided)
2 1/2 cups (325g) confectionary sugar, sifted (plus more for dusting the baked cookies)
Directions
Cookies
1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, cream of tartar, and Kosher salt. Set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, confectionary sugar, and granulated sugar until light and fluffy (approximately 3-4 minutes). Scrape down the bowl before adding the remaining ingredients
3. Turning the mixer speed to low, slowly add in the oil until blended.
4. Add in the egg, egg yolk, vanilla, sour cream, lemon juice and lemon zest. Beat until well blended.
5. Add the dry ingredients in three additions. Dough will have a thick consistency.
6. Using a large ice cream scoop, create 11 balls of dough. Alternately create balls of dough with three tablespoons of dough. Place dough balls on a tray. Cover and place in the refrigerator for 30 minutes.
7. Preheat oven to 350 degrees (F). Line two large heavy bottomed baking sheets with parchment paper.
8. Baking one sheet pan at a time, place 6 (then 5) balls of chilled dough on a baking sheet. Bake for 10 minutes, turning the pan midway through the baking process.
9. Remove the tray of cookies from the oven, press down using a 2 1/2" glass bottom or metal measuring cup to flatten the center of the cookies to about 1/2" of thickness. Note: You should have crinkled edges after pressing down the dough balls.
10. Return the cookie tray back to the oven and continue baking for additional 5-6 minutes. Remove the cookies from the oven. If the center of the cookies has risen, press down lightly with the glass to you have an observable well (for the icing). Let cool on the baking tray for at least 10 minutes. Transfer to a cooling rack. Note for a crispier, less chewy cookie, the second baking time might range from 5-7 minutes.
11. Bake the second tray of cookies accordingly.
12. When completely cool, dust the edges of the cooled cookies with confectionary sugar.
Icing
1. Using either a standing mixer fitted with a paddle attachment or a hand held mixer, cream together the cream cheese and butter.
2. Mix in the freshly squeezed lemon juice, half of the zest, and Kosher salt.
3. In two or three additions, beat in the sifted confectionary sugar. Beat until smooth and creamy.
4. Use a medium sized ice cream scoop or tablespoon to place a generous dollop of the icing in the center of each cookie. Use an offset spatula to spread the icing, but leave the ruffled edges exposed. Note: Use all of the icing on the 11 cookies. You want there to be a thick layer of icing on each cookie.
5. Top each cookie with the remaining lemon zest.
6. Arrange cookies on a platter (do not stack) and enjoy!
Notes: (1) For the best results possible, weigh your ingredients! (2) I used a 128g to 1 cup ratio when measuring the all-purpose flour.
Lilacs in bloom, Lilacia Park, Lombard, Illinois (May 2022)
