Lemon Sugar Cookies – A Recipe Classic!

by admin on April 14, 2010

This is an outstanding cookie that is sweet and soft with a touch of lemon.  It reminds me of old fashioned sugar cookies I had as a child only better.  The dough is stiff enough to hold up to the most demanding of cookie cutters.  You can sprinkle the unbaked cookies with colored sugar or you can use the included Cream Dough recipe to pipe on the decorative designs BEFORE baking.  The neat thing about Cream Dough is that it incorporates into the cookie dough making a very beautiful cookie.   This particular recipe is one of my top three for cookies!

1 cup butter (no substitutions), softened
2 cups sugar
2 eggs, beaten
¼ cup milk
2 tsp. Lemon extract
4 ½ cups flour
2 tsp. Baking powder
½ tsp salt
¼ tsp. Baking soda

In a mixing bowl, cream butter and sugar. Add eggs, milk, and lemon extract. Combine dry ingredients; gradually add to creamed mixture. Cover and refrigerate for 2 hours.

Roll out on lightly floured surface to 1/8-inch thickness. Cut with cookie cutters. Place 2 inches apart on ungreased baking sheets. Either sprinkle with colored sugar or make the Cream Dough to decorate BEFORE baking cookies.

Cream Dough
2 tablespoons butter, softened (no substitutes)
3 tablespoons milk
2 tablespoons sugar
1/2 cup all-purpose flour
Food coloring

To make cream dough: Beat butter in a small bowl on medium speed for 30 seconds. Add sugar and beat till combined. Beat in milk. Beat in flour till smooth. Add food coloring of your choice. Place in a decorating bag fitted with a #2 Wilton round tip. To decorate: Pipe on cream dough. Decorate cookies with desired pattern.

Bake at 350 degrees for 8 – 9 minutes or until the edges just begin to brown. Remove to wire racks to cool. Yield: about 13 dozen.

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