Sharing a seriously fun love for food

Lemon Scented Sugar Cookies

Lemon Scented Sugar Cookies

Close your eyes and just imagine the delicate fragrance of the zest coming off a fresh lemon. Capture that essence and tuck it inside a light buttery sugar cookie, gently glistening with tiny sugar crystals baked on top. They’re like little bites of sunshine!

My Great Grandmother always had a jar full of cookies on her kitchen counter when we came to visit. Though she died when I was quite young, the memory of her delicious cookies has stayed with me.

Maude Olive Powell baked cookies for her family for years, pictured with my Grandad and my Dad as a young boy.

Sugar cookies are truly a vintage cookie and a classic for sure. There are dozens of recipes, many requiring hours of chilling, rolling and cutting. Perfect for a holiday activity but perhaps a bit too much effort for lazy summer days. This style sugar cookie is more of a drop cookie, made in a similar fashion of a peanut butter cookie minus the peanut butter!

Creaming butter with shortening, brings butter’s wonderful flavor and a bit of crispness to the bite while creating a cookie that is still tender. Add sweetness from tiny crystals of sugar, richness from eggs and a heavenly depth of flavor from pure vanilla.

Now for the lemon. Subtle notes of this bright citrus comes from pure lemon extract balanced with a squeeze of fresh lemon juice followed by a generous amount of lemon zest.

Adding fresh lemon in the form of zest, juice or both adds a nice balance to the lemon extract.

Drop the fluffy cookie dough in rounds then press in a fun, familiar way followed by a dusting of sugar.

Then bake until the edges are just golden.

One bite, one whiff and suddenly you’re transported to a simpler time. Magic.

Lemon Scented Sugar Cookies

½ cup shortening½ cup butter, room temperature

1-1/2 cups sugar, plus extra for dusting the cookies

2 extra-large eggs

1 teaspoon pure vanilla extract

1 teaspoon pure lemon extract

Zest from 1 lemon, about 1 teaspoon

1 teaspoon freshly squeezed lemon juice

2-1/2 cups flour, plus ¼ cup extra for pressing the cookies

2 teaspoons baking powder

¼ teaspoon kosher salt

Cream the butter into the shortening using medium speed until blended together, about 1 minute.

Slowly beat the sugar into the butter and shortening, adding about ½ cup at a time on medium speed.

Add the eggs one at a time, beating them into the butter and sugar mixture on low speed.

Stir in the vanilla and lemon extracts along with the lemon zest and juice.

In a separate bowl whisk together the flour, baking powder and kosher salt.

With the mixer on low speed, add the flour mixture into the batter, about ½ cup at a time.

Drop the cookie dough by rounded teaspoons onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 3” between cookies. A small (about 1” diameter) ice cream scoop works really well for this.

Place about ¼ cup flour into a small bowl. Press the cookies with the tines of a fork, in a crisscross pattern. Dust the fork in the extra flour as you go to prevent it from sticking to the cookies.

Sprinkle the extra sugar across the tops of the cookies, about ¼ teaspoon on each.

Bake in a 375-degree oven for 10 to 12 minutes just until the cookies are set and lightly golden on the bottoms.

Let the cookies cool on the baking sheets for about 5 minutes then transfer to a wire rack to cool completely.

Makes about 5 dozen cookies.

Lemon Scented Sugar Cookies, courtesy of Preserving Good Stock

August 23, 2019
: Makes about 5 dozen cookies.

Close your eyes and just imagine the delicate fragrance of the zest coming off a fresh lemon. Capture that essence and tuck it inside a light buttery sugar cookie, gently glistening with tiny sugar crystals baked on top. They’re like little bites of sunshine!

By:

Ingredients
  • ½ cup butter, room temperature
  • ½ cup shortening
  • 1-1/2 cups sugar, plus extra for dusting the cookies
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract
  • Zest from 1 lemon, about 1 teaspoon
  • 1 teaspoon freshly squeezed lemon juice
  • 2-1/2 cups flour, plus ¼ cup extra for pressing the cookies
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
Directions
  • Step 1 Cream the butter into the shortening using medium speed until blended together, about 1 minute.
  • Step 2 Slowly beat the sugar into the butter and shortening, adding about ½ cup at a time on medium speed.
  • Step 3 Add the eggs one at a time, beating them into the butter and sugar mixture on low speed.
  • Step 4 Stir in the vanilla and lemon extracts along with the lemon zest and juice.
  • Step 5 In a separate bowl whisk together the flour, baking powder and kosher salt.
  • Step 6 With the mixer on low speed, add the flour mixture into the batter, about ½ cup at a time.
  • Step 7 Drop the cookie dough by rounded teaspoons onto a baking sheet lined with a Silpat liner or parchment paper, leaving about 3” between cookies. A small (about 1” diameter) ice cream scoop works really well for this.
  • Step 8 Place about ¼ cup flour into a small bowl. Press the cookies with the tines of a fork, in a crisscross pattern. Dust the fork in the extra flour as you go to prevent it from sticking to the cookies.
  • Step 9 Sprinkle the extra sugar across the tops of the cookies, about ¼ teaspoon on each.
  • Step 10 Bake in a 375-degree oven for 10 to 12 minutes just until the cookies are set and lightly golden on the bottoms.
  • Step 11 Let the cookies cool on the baking sheets for about 5 minutes then transfer to a wire rack to cool completely.


2 thoughts on “Lemon Scented Sugar Cookies”

  • Donna, I’ve tried several different times to subscribe to your newsletter and it won’t submit.
    I love looking at your recipes and always want to try making them.

    • So sorry you’re having problems signing up, I’ll personally add you to the list plus send you a copy of this week’s newsletter. You can go straight to our blog to find the recipes – current posts will be on the homepage. And if you want to scroll through previous recipes, head to the recipe index on our blog for a complete listing of all our posts by category. Hope this helps – feel free to give me a shout if ever you need anything! Thanks for your support!
      dp

Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!