Lemon Sugar Cookies
Brighten the flavor of traditional rolled sugar cookies by adding a little fresh lemon to the dough and the icing.
Recipe - Downers Grove, IL
Lemon Sugar Cookies
Prep Time40 Minutes
Servings8
Cook Time10 Minutes
Ingredients
3/4 cup Fresh Thyme organic cane sugar
2/3 cup unsalted butter, softened
1 Fresh Thyme large egg
1 tsp. lemon zest & 1 Tbsp. fresh lemon juice
2 cups unbleached all-purpose white flour
1 tsp. Fresh Thyme baking powder
1/4 tsp. Fresh Thyme fine sea salt
2 cups Fresh Thyme powdered cane sugar
1/4 tsp. cream of tartar
1/4 cup pasteurized liquid egg whites
2 tsp. fresh lemon juice
Natural food coloring
Directions
- In a large mixing bowl, beat cane sugar and butter with an electric mixer on medium until light and fluffy.
- Add egg, lemon zest, and lemon juice. Beat on low speed until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
- Cover dough and refrigerate for 1 hour or until firm enough to roll out.
- Preheat oven to 350°F. Transfer half of cookie dough to a generously floured work surface. Return remaining dough to the refrigerator. Roll dough to ā - to ¼-inch thickness. Use cookie cutters to cut into desired shapes. Transfer to ungreased cookie sheets using a thin metal spatula or pancake turner. Brush any excess flour from cookie dough with a pastry brush. Repeat with remaining dough, rerolling scraps.
- Bake for 8 to 10 minutes or until edges of cookies are set and just starting to lightly brown. Transfer to wire racks and cool completely.
- For lemon icing, in a large mixing bowl, combine powdered sugar and cream of tartar. Add egg whites and lemon juice. Beat with an electric mixer on low until combined and then on high for 4 to 6 minutes or until icing is very thick. Add natural food coloring to the icing, if desired.
Nutritional Information
Each cookie contains: 164 calories, 6 g fat, 4 g saturated fat, 0 g trans fat, 23 mg cholesterol, 50 mg sodium, 26 g carbohydrates, 0 g fiber, 17 g sugar, 2 g protein. Daily values: 4% vitamin A, 1% vitamin C, 1% calcium, 3% iron.
40 minutes
Prep Time
10 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.99$4.99/lb
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Lemons - 1 Each
Sale
$0.79 was $0.99
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
Sale
$6.49 was $6.99$1.30/lb
Rumford Baking Powder - 8.1 Ounce
Sale
$4.49 was $4.59$0.55/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Powdered Cane Sugar - 16 Ounce
$3.99$0.25/oz
Frontier Co-op Mini Cream Of Tartar - 0.8 Ounce
$1.99$2.49/oz
Chino Valley Cage Free 100% Liquid Egg Whites - 16 Ounce
$4.49$0.28/oz
Lemons - 1 Each
Sale
$0.79 was $0.99
Watkins Assorted Food Coloring 4ct - 1.2 Fluid ounce
$8.99$7.49/fl oz
Nutritional Information
Each cookie contains: 164 calories, 6 g fat, 4 g saturated fat, 0 g trans fat, 23 mg cholesterol, 50 mg sodium, 26 g carbohydrates, 0 g fiber, 17 g sugar, 2 g protein. Daily values: 4% vitamin A, 1% vitamin C, 1% calcium, 3% iron.
Directions
- In a large mixing bowl, beat cane sugar and butter with an electric mixer on medium until light and fluffy.
- Add egg, lemon zest, and lemon juice. Beat on low speed until combined.
- In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
- Cover dough and refrigerate for 1 hour or until firm enough to roll out.
- Preheat oven to 350°F. Transfer half of cookie dough to a generously floured work surface. Return remaining dough to the refrigerator. Roll dough to ā - to ¼-inch thickness. Use cookie cutters to cut into desired shapes. Transfer to ungreased cookie sheets using a thin metal spatula or pancake turner. Brush any excess flour from cookie dough with a pastry brush. Repeat with remaining dough, rerolling scraps.
- Bake for 8 to 10 minutes or until edges of cookies are set and just starting to lightly brown. Transfer to wire racks and cool completely.
- For lemon icing, in a large mixing bowl, combine powdered sugar and cream of tartar. Add egg whites and lemon juice. Beat with an electric mixer on low until combined and then on high for 4 to 6 minutes or until icing is very thick. Add natural food coloring to the icing, if desired.