I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.
They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.
Lemon Sugar Cookies
Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods
Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies
- ¾ cup Butter, soft
- 1 cup Granulated Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 2 Tbsp fresh Lemon Juice
- Zest of one Lemon (about 1 Tbsp)
- 2-¼ cup Bob’s Red Mill All Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ cup Bob’s Red Mill Sparkling Sugar
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.