Triple-the-Lemon Sugar Cookies

Triple-the-Lemon Sugar Cookies

Sometimes looks are deceiving. Take these unassuming-looking (ho-hum, maybe?) lemon sugar cookies. Nothing fancy on the outside. But the inside→pure lemon loveliness.

I selected a vacation cabin for us one year. On the internet it looked great-just the right mix of woodsy homeyness and modern amenities. ‘They have such good taste!’ I thought. My husband was so impressed that I’d found such a wonderful place! We packed our bags & drove to the private lake where our luxury cabin awaited. Except it didn’t look very “luxury”. The outside was plain-and maybe more homely than homey.

Ugh. Our cute cabin looked more like a blah bungalow. I turned to my husband and began apologizing for my poor decision. But we’d chosen it, paid for it-we’d have to go in and make the best of it for four nights.

We struggled our luggage up the modest front porch and literally gasped from the doorway. All attention had obviously been focused on the inside. Here it was-that dreamy little cabin from the internet. No apologies necessary.

I love frosted, sandwiched, and decorated cookies as much as anybody. But it’s ultimately the taste on the inside that counts.

Lemon juice and zest, a lemon syrup wash, and a final sprinkle of lemon sugar make these melt-in-your-mouth, not-too-tangy cookies a lemon-lover’s dream. These are tender, delicate sugar cookies with barely-crisp edges.

               

The dough needs to chill for an hour for easier handling, so allow time. After the cookies come out of the oven give them a quick brush of lemon syrup (just lemon juice, zest, and sugar) followed by a healthy sprinkle of lemon sugar (lemon zest rubbed in to sugar).

Triple-the-Lemon Sugar Cookies

April 25, 2017
: about 45 cookies
: Easy

By:

Ingredients
  • For the cookies:
  • ½ c. butter, softened
  • ½ c. cooking oil
  • 1 c. sugar
  • ½ c. powdered sugar
  • ¾ tsp. baking soda
  • ¼ tsp. baking powder
  • 3 Tbs. fresh lemon juice
  • 1 tsp. lemon zest
  • 1 egg
  • 2 ¾ c. flour
  • For the lemon syrup:
  • 3 Tbs. fresh lemon juice
  • ¼ tsp. lemon zest
  • ¼ c. sugar
  • For the lemon sugar:
  • 1/3 c. sugar
  • ½ tsp. lemon zest
Directions
  • Step 1 In a mixing bowl beat butter one minute.
  • Step 2 Add oil and beat until well-combined.
  • Step 3 Add sugar, powdered sugar, baking soda, and baking powder. Mix well.
  • Step 4 Mix in lemon juice, zest, and egg.
  • Step 5 Stir in flour until well-mixed.
  • Step 6 Refrigerate one hour for easier handling.
  • Step 7 While dough is chilling, make the lemon syrup by whisking the 3 Tbs. lemon juice, the ¼ tsp. lemon zest, and the ¼ c. sugar. Set aside.
  • Step 8 Make the lemon sugar by combining the 1/3 c. sugar and ½ tsp. lemon zest. Just rub the zest into the sugar with your fingers. Set aside.
  • Step 9 Preheat oven to 350 degrees.
  • Step 10 Roll chilled dough into small walnut-sized balls and place 2 inches apart on parchment or Silpat lined baking sheets.
  • Step 11 Bake 11 minutes. Cookies will barely begin to brown at edges. I like soft cookies, but if you prefer yours crunchier bake a couple minutes longer.
  • Step 12 Allow cookies to sit one minute.
  • Step 13 Using a pastry brush, lightly brush each cookie with the lemon syrup.
  • Step 14 Sprinkle with lemon sugar.
  • Step 15 Let cookies cool completely on baking sheet.





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