Yesterday I made these scrumptious lemon sugar cookies (from the equally scrumptious My Baking Addiction), and while I nearly had a meltdown over my faulty oven and lack of counter space — picture me covered in baby drool and flour — thankfully my husband arrived home and cleverly calmed me down (he’s really getting good at that).
Be warned, these cookies are so light and fluffy that you’ll eat half a dozen before realizing that maybe you should stop.
Makes approximately 40-50 cookies depending on size.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1/2 teaspoon vanilla extract
Zest of one large lemon, finely minced
4 tbsp fresh lemon juice
Line cookie sheets with parchment paper. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. Using a mixer, beat together the butter and sugar until smooth and very fluffy (about 10 minutes). Beat in egg, vanilla extract, lemon juice and lemon zest. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and roll in sugar (if you are not using the glaze recipe below). Place on lined cookie sheets about 1 1/2 inches apart. Bake at 350 for 8 to 10 minutes, or until lightly browned. Let stand on cookie sheet 5 minutes before removing to cool on wire racks.
Glaze Option (From Giada De Laurentiis)
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Zest of 1 lemon
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.