Lemon Vanilla Sugar Cookies

For all you baking volunteers out there, I have found the best sugar cookie recipe! I’ve been on my church’s baker list for a number of years now, which means I’ll get an email a few times a year, asking for some baked goods to be donated. I’ve made butter cookies in the past, but wanted something new for this go around. Whenever I need a no-fail recipe, I usually search through The Pioneer Woman’s site. While this is not a PW recipe, it came highly recommended by her, which was good enough for me!

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I have made the original version of these cookies, which are vanilla-almond flavor and they turned out just as well. I’m sure you could have a great time playing around with different extracts. Lemon seemed to be a perfect touch for my Palm Sunday donation to church.

If you are looking to make some frosting or icing, royal or buttercream, I have a suggestion for you. Rather than killing yourself with those four bottles of food coloring that come in the McCormick box, head over to a craft or baking store. The Wilton icing colors are amazing. If you want violet, you add a drop of violet. You aren’t adding two drops of red, then one of blue, then wait, two more blue, then “Oh no”, maybe orange? Check out how much easier life can be…

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Lemon Vanilla Sugar Cookies
 
Prep time
Cook time
Total time
 
Thick, adaptable sugar cookies!
Author:
Recipe type: Dessert
Cuisine: Cookies
Serves: 24
Ingredients
  • 3 cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 2 sticks (salted) butter, cold & cut into chunks (I use a grater for mine)
  • 1 egg
  • ¾ tsp pure vanilla extract
  • ½ tsp lemon extract
Instructions
  1. Preheat oven to 350.
  2. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.
  3. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling
  4. Roll on a floured surface to about ¼″ to ⅜″ thick, and cut into shapes. (Bridget suggests freezing them for 5 minutes, which I found to be helpful)
  5. Bake 10-12 minutes.
 

 

Hopefully you are enjoying your Saturday and not spending it running errands! Kim

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