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Lemon Sugar Cookies

Added by nisi_nia July 17, 2017 @ 8:29 PM
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Lemon Sugar Cookies

TIPS AND TRICKS FOR MAKING THE BEST COOKIES!

Your butter has to be room temperature. You should be able to push your finger into it and make a small dent but not go all the way through. Want to make that go faster? Cut your butter up into 1 inch pieces and leave it on the counter for a half hour.

Your eggs also need to be room temperature. Want that to go faster? Fill a bowl with luke warm water and leave them in there for a few minutes.

It’s really important to measure your flour correctly. Scoop the flour into the measuring cup and level it off. If you scoop right out of your flour container using your measuring cup, you will end up with significantly more flour.

Make sure you cream your butter and sugar together for at least three minutes. It needs to not just be mixed, it needs to be light and fluffy. The sugar actually beats air into the butter and that’s key in baking.

Your pans can’t be hot. If you are baking in batches and need to use your baking pans more than once, you need to make sure that they have cooled before you put more dough on them. You can make this happen fast by just running them under cold water and drying them off. Speaking of pans, I love these! And I love using these with them (pictured above).

This isn’t essential, but I find that using a scoop helps to keep all your cookies the same size, for consistent baking and it also makes the process of getting the cookies into ball form so much faster!

Ingredients

Cookies

  • 1 1/2 cups sugar
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 14 TBSPS butter (1 3/4 stick) at room temperature
  • 2 tsps lemon extract
  • 2 large eggs

Icing

  • 1/2 cup white chocolate chips
  • 2 tsps milk
  • 1/4 tsp lemon extract

Directions

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. With your mixer on medium, mix together the butter and sugar until light and fluffy.
  4. Mix in the eggs (one at a time) and then the lemon extract until well combined.
  5. Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
  6. Roll the dough into one inch sized balls. (Optional: Roll in sugar) Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
  7. Bake for 10 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
  8. Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
  9. After cookies have cooled, melt the icing ingredients together in the microwave in 30 second intervals, stirring in between. Melt until smooth. Drizzle over cookies and allow to cool.