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Lemon Sugar Cookies
Cookies
Ingredients
- 225 g (1 cup) butter, softened
- 350 g (1¾ cups) granulated sugar*
- 5 ml vanilla essence
- 1 egg at room temperature
- zest of two large lemons,
± 10 g or 30 ml - 45-60 ml lemon juice
- 350 g (2½ cups) cake flour
- 3.5 ml (¾ teaspoon) baking powder
- 2.5 ml (½ teaspoon) salt
- lemon sugar for rolling cookies
- 130 g (150 ml=2/3 cup) granulated sugar
- zest of one large or two small lemons, about 5 g
Instructions
Stir together the sugar and lemon zest.
Store in an airtight container for later use.
Method
- Cream together butter and sugar until light and fluffy.
- Add vanilla essence, mix.
- Add egg and mix until well-combined.
- Add lemon juice and lemon zest, mix well.
- Stir in flour, baking powder and salt in batches.
- Chill dough for 15-30 minutes or longer to allow lemon flavour to develop and to firm the dough.
- Scoop dough with a spoon and roll into a balls with a diameter of about 15-20 mm.
- Coat dough balls in the lemon sugar, place onto baking sheet spacing them about 5 cm apart. Lightly press each ball with the back of a spoon or with a fork.
- Bake for 12 to 15 minutes at 180° C or until lightly browned.
- Allow cookies to rest 2-3 minutes on baking sheet, then cool cookies completely on a wire rack and store in an airtight container.
The cookies taste better after resting 24 hours; the lemon flavour improves after a day or two.
Makes approximately 80 cookies
Recipe adapted from add a pinch: Lemon Sugar Cookies