Happy Chanukah! Some of the most beautifully decorated cookies are made at this time of year. One of the best cookies to use for a blank canvas is the sugar cookie.
Unfortunately, a lot of sugar cookie recipes are ho-ho-ho-hum, if you know what I mean! You can decorate the most beautiful cookie on the block, but if it falls short on flavor, so has your mission. These lemon sugar cookies pack a bright citrus punch. They’re light, lemony and crispy…a good Florida twist on the traditional sugar cookie.
All you’ll need is your creativity and a little time to spare during the busy holiday season! Happy holidays to all and bon appetite!
Carol’s Lemon Sugar Cookies
Prep time: 35 minutes active, 2 hours 35 minutes total (includes chilling time)
Makes about 24 cookies
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
2 tablespoons grated lemon zest
1 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups all purpose flour
4 sheets parchment paper
1. Using an electric mixer, beat the first 6 ingredients in a large bowl.
2. Beat in the flour. Put dough in plastic wrap, form a disk, wrap tightly and refrigerate until dough is firm, but not hard, about 2 hours.
3. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
4. Cut the dough disk in half. Secure a piece of parchment to the counter top (masking or freezer tape works well). Lightly flour the parchment, as well as your rolling pin. Carefully roll out one disk to about 1/4 inch thickness (if you like very crispy cookies, roll a bit thinner, or if you like softer cookies, roll a bit thicker. Just remember to adjust your bake time a bit accordingly). Flour your cookie cutters & cut cookies, leaving them still embedded in the dough, transfer the whole sheet of parchment back into the refrigerater for about 15-20 minutes, until the dough hardens again. Removal of the cookie cut-outs will be much easier now. Transfer the cookies to the parchment-lined cookie sheet, spaced about 2 inches apart. Bake for about 14 minutes, until the edges start to lightly brown. Cool completely on a rack. Cookies can be made 2 days in advance. Store in an air-tight container.
For the Glaze
1/2 cup plus 3 tablespoons confectioners sugar
2 tablespoons whole milk
1. Mix the sugar and milk in a small bowl
2. Brush or spread lightly over cookie, add decorations, set aside on a rack to let it set for about 30 minutes.
NOTES: You can easily use a citrus flavor glaze as well, or you can do decorative sugars and sprinkles before you bake the cookies. These cookies taste great just plain, too!
Happy Chanukah! I’ve tasted these cookies and they are perfection!