Lemon Sugar Cookies

Just as they should be on heavy summer days, these cookies are light and airy and fresh. And isn’t there just something about lemon dipped in sugar that makes you happy?  Or is that just me?  These are so refreshing that you are transported to a place of pure bliss, which helps you forget about the cup of butter that is evenly distributing itself across your hips (and that’s if you’re lucky!).  But hey, we all deserve a little splurge every once in awhile.

And these cookies are so no-fuss to make.  Other than the whole rolling-in-sugar bit (which, really, can anyone complain about being rolled in sugar?), these are pretty much a one-bowl, 10 minute process to prep.  Which is good when you have a 9-month-old baby crawling around the house searching for anything that could possibly endanger her.  I mean, seriously.  I never knew that I was raising sweet little Lily in a house of horrors.  Even though we have a family room full of toys to play with, I don’t dare to turn my back for a single second.  By the time I turn back around to see her, she is chewing on an electric cord that I swear to you didn’t exist half an hour before.  Obviously, the well-meaning but completely ignored advice to babyproof before we needed to was something that Jake and I should have paid more attention to. 

So, what I’m saying is, go on ahead and enjoy a cookie.  And while you’re savoring the perfect – but not overwhelming – lemon flavor, take a moment to thank your lucky stars that you don’t have this angel-faced troublemaker tearing out every last page out of your Real Simple magazine.

Lemon Sugar Cookies
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2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together butter and sugar until smooth and creamy.  Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.  Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

*To keep cookies soft, store cookies with a slice of bread in an air tight container.

Source: Two Peas and Their Pod

And in case you’re wondering what the picture-taking area really looks like:

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  1. Erin Harman says:

    I’m always so impressed with your photos. I think you could have a career as a food photographer, so this really makes me laugh! And the very unappetizing title of Lily’s book makes it even funnier!

    • Lindsay says:

      haha! Thanks, Erin! Lily got the book from my dad’s friend, Joe, and she loves to push the buttons that make different fart noises. That girl is verrrry sophisticated.

  2. The best thing about this post is that last photo. (Oh, and the recipe looks fantastic too!)

  3. When exactly did Grambo give her that book? I know he did!

  4. Anyone that knows me at all (or who has even glanced at my new blog) will know i have an uncontrollable lemon addiction :) I saw these cookies at two peas and their pod a while back and thank you so much for reminding me about them! Yours looks absolutely delicious and your story made me smile lots :)

  5. These look sooooo yum! Can you refrigrate the dough a couple days before baking?

  6. Hi! I just made these cookies and they are AMAZING! Thanks for the recipe. I am going to post about my experience making these cookies on my blog soon (and of course give you all of the credit!), if you don’t mind. :)


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