Lemon Sugar Cookies With Sandys Colored Sugar Recipes

SANDY'S SUPER SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift flour, cream of tartar, baking soda, and salt together in a large bowl.
• Beat butter and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in vanilla extract. Add eggs one at a time, beating well after each addition. Gradually add flour mixture to butter mixture on low speed until dough is just-combined.
• Divide dough into 4 portions; refrigerate 3 portions. Roll remaining portion out on a lightly-floured work surface to 1/4-inch thick. Use cookie cutters to cut dough into desired shapes and transfer cookies to prepared baking sheet.
• Bake in the preheated oven until slightly golden at the edges, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat rolling, cutting, and baking process with remaining dough portions.

MOM'S LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and extract. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate at least 2 hours., Preheat oven to 375°. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 7-10 minutes. Remove to wire racks to cool.

LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.

CREAMY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets lightly.
• Combine 3 tablespoons white sugar and 1 tablespoon lemon juice together in a small bowl.
• Beat sugar and butter with an electric mixer in a large bowl until smooth. Beat egg yolks, 2 teaspoons lemon juice, and vanilla extract into butter mixture. Add flour, half-and-half, and baking soda; stir until dough is just combined.
• Roll dough into walnut-size balls, coating each in the lemon sugar mixture and allowing excess to drip off. Place 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 5 minute before removing to a wire rack to cool completely, about 20 minutes more.

LEMON-FROSTED SUGAR COOKIES

Steps:

• To prepare cookies, beat Splenda, sugar, yogurt and butter in a large bowl at medium speed of a mixer until well blended (about 4 minutes).
• Add egg, egg whites, lemon zest and vanilla beating well.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda and salt. Add dry ingredients to the sugar mixture, mixing well. Spoon dough into a sealable bag, flatten to 1 1/2-inch disc and chill 4 hours or overnight.
• Preheat oven to 400°.
• Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. If the dough gets very soft in this stage, return to the fridge to chill again to retain firmness. Too much flour will end with a tough cookie.
• Alternately, use your favorite cookie cutters to make shapes; note this may change the yield and nutritional value per cookie.
• Place cookies 2-inches apart on baking sheets prepared with a light coat of cooking spray.
• Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula, and cool on wire rack.
• To make icing, combine powdered sugar, 1 tablespoon milk, lemon juice, and 1/4 teaspoon vanilla. If the icing seems too thick, add a bit more lemon juice to thin. Stir in food coloring, if desired. Spread about 2 teaspoons of the icing over each 3-inch cookie, or place icing in a small zip-top plastic bag or pastry bag and tip. If using disposible bag, trim a tiny hole in one corner, and drizzle icing over cookies.
• If the icing seems to be too thick you can add more lemon juice (which will make the icing more tart) or you can add a little more milk (which keeps the flavor more neutral).
• Sprinkle with assorted sugar sprinkles or other decorations, if desired.

LEMON SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add sour cream; blend well.
• Add vanilla and lemon juice or extract.
• Add dry ingredients.
• Chill 3 to 4 hours.
• When ready to bake, preheat oven to 350 degrees F.
• Grease cookie sheets.
• Shape dough into small balls and roll in extra sugar.
• Flatten balls using the bottom of a glass after arranging on cookie sheets.
• Bake 10 minutes or until lightly browned.

LUCKY LEMON SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees. Line baking sheets with parchment paper; set aside. Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Cream butter, shortening, and granulated sugar on medium-high speed in the bowl of a mixer with the paddle until pale and fluffy, about 3 minutes. Mix in eggs and zest. Mix in flour mixture, scraping down sides of bowl as needed. Refrigerate dough 15 minutes.
• Roll teaspoonfuls of dough into balls; roll in colored sugar. Place 2 inches apart on lined sheets. Bake until edges are set but centers are soft, 7 to 8 minutes. Cool on sheets 2 minutes; transfer to wire racks.