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Sugar cookies with a lemon zing
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Photo by: Courtney Monigold
I must me absolutely crazy because my sister and I planned a cookie day, four days before Christmas. What can I say, I like to have my cookies fresh for my guests!
My task each year on our cookie day is to make the sugar cookies. I like making them, I love eating them, but cutting them out can be a bit of work. But I still always opt to make them because the oohs and ahhs from my family are pay off in itself.
Sugar cookie dough has to be refrigerated at least 2 hours before you can work with it. To save time, what I like to do is make the dough the night before. That way, when the baking day starts, I can start rolling out the cookies and still have enough time to decorate them and then hand them out before the day is over.
I have tried many sugar cookie recipes over the years and this one tops the list for me. I happen to like the lemon zest in my cookie but sometimes I change it up and add a vanilla bean. Yes, a vanilla bean!
You still have a few days until Christmas….just enough time to bake these cookies! To help out, I even provided a great icing recipe.
Sugar Cutout Cookies
Recipe derived from: "Fabulous Cookies" by Hilaire Walden
¾ cup unsalted butter (NO substitutes please!)
1 ¼ cups sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
Zest of one lemon
Pinch of salt
2 ½ cups all purpose flour
Directions:
1. In a mixing bowl, cream the butter. Then add the sugar and cream until pale and fluffy.
2. Add the egg and yolk, one at a time. Then add the vanilla and zest.
3. Sift the flour and salt mixture and add slowly with the mixer running. Be careful not to over mix. Only mix until the flour is just incorporated.
4. Roll the dough into a disk, wrap it in plastic wrap and refrigerate 2 hours or overnight.
5. Roll out the dough on a floured surface, and cut out with shaped cookie cutters
6. Bake on silicone mat or parchment paper at 375 degrees for 8 minutes.
***Tip: If you want to add sprinkles you want to add those BEFORE baking. If you plan on frosting them, go ahead and wait until the cookies are COMPLETELY cooled before frosting or else you will have a runny mess. You can top off the cookie with some sprinkles!
Sugar Cookie Frosting
1 stick of unsalted butter
4 cups confectioners’ sugar
8-10 tablespoons of heavy cream (just add it until it becomes a fluffy consistency
2 teaspoons vanilla
Directions:
Beat the butter until fluffy, add the sugar and beat slowly until combined. Add heavy cream and vanilla. Beat until light and fluffy.
For more info: Looking for other Cookies to make on your cookie day? Check out my post for 12 days of Cookies, Linzers, Gingerbread cookies, no bakes, and Gingersnaps
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