Lemon Sugar CookiesLemon Sugar Cookies
Lemon Sugar Cookies
Lemon Sugar Cookies
Brighten the flavor of traditional rolled sugar cookies by adding a little fresh lemon to the dough and the icing.
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Recipe - Downers Grove, IL
Lemon Sugar Cookies
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
  1. In a large mixing bowl, beat cane sugar and butter with an electric mixer on medium until light and fluffy.
  2. Add egg, lemon zest, and lemon juice. Beat on low speed until combined.  
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
  4. Cover dough and refrigerate for 1 hour or until firm enough to roll out.  
  5. 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 ⅛- 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.   
  6. 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.  
  7. 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
3/4 cup Fresh Thyme organic cane sugar
Fresh Thyme Organic Unrefined Cane Sugar
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
2/3 cup unsalted butter, softened
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 Fresh Thyme large egg
Fresh Thyme Cage Free Large Grade A White Eggs
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
1 tsp. lemon zest & 1 Tbsp. fresh lemon juice
Lemons
Lemons - 1 Each
5 for $5.00
$1.00 was $1.25
2 cups unbleached all-purpose white flour
King Arthur Flour All-purpose Unbleached Flour
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
$6.99$1.40/lb
1 tsp. Fresh Thyme baking powder
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
1/4 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
2 cups Fresh Thyme powdered cane sugar
Fresh Thyme Organic Powdered Cane Sugar
Fresh Thyme Organic Powdered Cane Sugar - 16 Ounce
$3.99$0.25/oz
1/4 tsp. cream of tartar
Frontier Co-op Mini Cream Of Tartar
Frontier Co-op Mini Cream Of Tartar - 0.8 Ounce
$1.99$2.49/oz
1/4 cup pasteurized liquid egg whites
Chino Valley Cage Free 100% Liquid Egg Whites
Chino Valley Cage Free 100% Liquid Egg Whites - 16 Ounce
$4.49$0.28/oz
2 tsp. fresh lemon juice
Lemons
Lemons - 1 Each
5 for $5.00
$1.00 was $1.25
Natural food coloring
Watkins Assorted Food Coloring 4ct
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

  1. In a large mixing bowl, beat cane sugar and butter with an electric mixer on medium until light and fluffy.
  2. Add egg, lemon zest, and lemon juice. Beat on low speed until combined.  
  3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined.
  4. Cover dough and refrigerate for 1 hour or until firm enough to roll out.  
  5. 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 ⅛- 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.   
  6. 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.  
  7. 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.