TOUCH OF LEMON SUGAR COOKIES

Touch of Lemon Sugar Cookies a fun and festive Spring time treat! With the hint of lemon they are so delicious and a great twist on your favorite sugar cookie recipe.

Prep Time20

Cook Time8

dough chilling30

Total Time1 58

Course: Cookie, Dessert

Cuisine: American

Keyword: lemon cookies, Touch of Lemon Sugar Cookies

Servings: cookies

Calories: 146kcal

Author: Jessica & Nellie

Ingredients

2 cups Sugar
1 cup Butter softened
1 TBSP lemon zest
¼ cup Lemon Juice
1 teaspoon Vanilla extract
2 Eggs
3 ½ cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Cream of Tartar

Royal Icing

8 cups powdered sugar 2 lbs
10 TBSP Meringue Powder Or 4 eggs whites
½ cup water

Instructions

Dough: In a mixing bowl, mix the sugar, butter, lemon zest, lemon juice, vanilla extract and eggs. Continue to stir until smooth, it may look a little curdled, but it will smooth out with the addition of the rest of the ingredients.
Next, in a separate bowl, whisk together the salt, baking soda, cream of tartar and flour. Proceed to pour the dry ingredients into the sugar mixture in batches, mixing between additions.
Once all ingredients have been mixed well, place the dough into a large ziplocked bag and place in the refrigerator. Let the cookie dough chill for at least one hour. I like to chill mine overnight, but an hour will suffice if you are eager to enjoy these treats.
Bake: When you are ready to bake the cookies, get the oven preheating to 335°F. Then line baking trays with parchment paper or silicon mats and set aside.
You can either roll the cookie dough into 1-inch balls & dip them in granulated sugar or roll the dough out to about ¼" thickness on a floured surface and cut into shapes with cookie cutters. Place the dough 2 inches apart on the prepared tray. Bake them in the oven for 10-12 minutes or just until the edges appear browned. Be careful not to overbake them.
Remove them from the oven and carefully place them on a cooling rack. Allow them to completely cool before frosting them.
Royal Icing: Using a blender, combine the powder sugar, meringue powder (or eggs whites), and water. Blend and mix for approximately5 minutes. This makes a thicker frosting consistency, which will be used for the border of the cookie. Transfer about ⅓ of the icing to a piping bag. We use this (white frosting) for a dam to hold in the thinner frosting that you use to flood the cookie with (pink and purple). You can also make them the same color if you’d like.
With the remaining frosting, add about 2 tablespoons - ¼ cup more of water to the remaining icing in the blender. Blend again until smooth. Transfer the icing to bowls and add food coloring to create the colors you’d like.
Decorate: Using the thicker frosting (white),create a border around the cookie. Fill in with the thinner frosting (pink or purple). When filling in the cookies with icing, use a small amount of icing at first and spread it around. Using too much icing will cause the dam to break, so to speak! Use the thicker frosting (white) to create details in the cookie.
Allow the frosting to completely dry before plating them. This could take a couple of hours, but you can also place them in the fridge to harden. Serve and enjoy!

Notes

Large batch recipe yields 5-7 dozen cookies. Your actual yield varies depending on what kind of cookie cutters you use.

Nutrition