Lemon Sugar Cookies
Recipe: #10351
August 20, 2013
Categories: Desserts, Cookies, Dropped, Lemon, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Kid's Lunches, Flour, more
"These jumbo cookies are great to use for ice cream sandwiches, as written with two tablespoons of dough these will make 24 jumbo cookies, for smaller cookies and a larger yield reduce dough amount slightly"
Ingredients
Nutritional
- Serving Size: 1 (64.6 g)
- Calories 197.7
- Total Fat - 8.3 g
- Saturated Fat - 5 g
- Cholesterol - 37.7 mg
- Sodium - 151.8 mg
- Total Carbohydrate - 29.6 g
- Dietary Fiber - 0.9 g
- Sugars - 17.2 g
- Protein - 2.4 g
- Calcium - 12.1 mg
- Iron - 0.4 mg
- Vitamin C - 9.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Prepare lemon sugar: In a mini food processor, blend 1/2 cup of sugar sugar with 1 teaspoon lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
Step 2
For the cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
Step 3
In a large mixing bowl, cream together butter and remaining 1 1/2 cup of sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Step 4
Refrigerate dough for one hour.
Step 5
Preheat oven to 350 degrees. Place parchment paper onto a large cookie sheet or grease with cooking spray.
Step 6
After one hour chilling time, using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick.
Step 7
Bake cookies for 10-12 minutes at 350 degrees.
Tips
No special items needed.