To add on to my ever-growing list of lemony goodness, I bring you these gorgeous lemony cookie clouds. If you look at my recipe list, you’ll notice the lack of cookie recipes.
I need to come clean. I am not a cookie person. I like cakes, crumbles, pies… just not cookies. And I don’t know why. They are supposed to be very nice, right? I just find cookies to be the drier cousin of cakes. Please tell me I’m not the only one who thinks like that.
Despite that, I decided to make 2 types of cookies for my Mom’s Chinese New Year cookie table. One of which I’ll be featuring soon enough. For today, I want to share with you these. Lemon cookies. They were a big big hit! To my surprise, honestly. The bright lemony fragrance really shone through and that appeals to so many. I had a total of… 3? Since it was well received, I figure it’ll be good to bump up my blog with one or two cookie recipes. You know, in case cookie junkies come by. 😉
As a cookie-indifferent human being, I have to say I did enjoy them. Probably has something to do with the lemons.
“But love ye your enemies, and do good, and lend, hoping for nothing again; and your reward shall be great, and ye shall be the children of the Highest: for He is kind unto the unthankful and to the evil.” (Luke 6:35)
Lemon Sugar Cookies
recipe from Two Peas and Their Pod
(makes 3 dozen cookies, or 5 dozen small nibblets)
2 3/4 cups Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
Zest of 2 large lemons
1 1/2 cup White Caster Sugar
1 cup Regular Salted Butter, at room temperature (if using unsalted, add 1/2 tsp Salt)
1 large Egg
1/2 tsp Vanilla Extract
2 tbsp Lemon Juice
1/2 cup Caster Sugar for rolling cookies (optional)
- Preheat oven to 350 F or 175 C. Line baking sheets with parchment paper & set aside.
- In a small bowl, whisk together flour, baking soda & baking powder. Set aside.
- Using a mixer, beat together butter & sugar until smooth & 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. This will produce cookies of about 2 inch diameter. 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.
- Store in an airtight container for up to 2 weeks.
*If you prefer less sweet cookies, you can forgo rolling the dough in sugar. Reducing the sugar in the dough would affect the end result. If you tried that and succeeded, I’d love to hear about it!