Glazed Lemon Sugar Cookies
After some of our "heavier" meals during the summer, like barbecue and grilled meats, a lighter dessert is called for. Chocolate chip cookies are well and good, but I was looking for something a little less cloying. Any citrus fruit will do, but I thought the bright lemon zest and fresh lemon juice were perfect for this simple cookie dough and glaze. You can whip up a batch of four dozen in a flash! I like to push the unbaked tops down with the bottom of a buttered glass, pressed in sugar. This gives the cookie tops a little extra crunch and helps them to bake more evenly. It's a technique I learned from a favorite vintage Better Homes & Gardens cookbook I have. The outside is just a little crispy while the inside remains soft and airy. A perfect after dinner summertime treat!
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 cup granulated sugar
- 6 tablespoons shortening
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoons salt
- 1 teaspoon vanilla
- 2 eggs
- zest and juice of 1-2 lemons, divided
- 2 cups confectioners sugar
Prepare rimmed cookie sheets with parchment paper or silicone liners. Set aside.
In the bowl of an electric stand mixer, beat the butter and shortening together for about one minute. Slowly pour in the granulated sugar. Cream together at medium-high speed for about 2 to 3 minutes. Meanwhile, in another medium bowl, whisk together the flour, baking soda, baking powder, lemon zest and salt. Set aside.
Turn the mixer speed to low and add in the eggs, one at a time. Slowly add the vanilla and ONE tablespoon of lemon juice. Very carefully and slowly, add the dry ingredients into the sugar mixture. Only mix until just incorporated. Be careful not to over mix. Refrigerate the batter for 30 minutes.
Meanwhile, preheat the oven to 350°. After dough has been refrigerated, drop them onto the cookie sheet in a ball shape with a small cookie scoop (measuring approximately 2 teaspoons). Brush the bottom of a flat glass or jar with butter and dip into a bowl of granulated sugar. Press the sugared glass into the top of a dough ball, flattening it to about 1/4 inch thick. Repeat the process by dipping into the sugar and then again on to the cookie dough ball. (Buttering the bottom only needs to be done with the very first cookie.)
Bake the tray of cookies for approximately eight minutes. Remove from the oven and let sit on the cookie sheet for about five minutes before transferring each cookie to a cooling grid. Cool completely.
Once cookies have cooled, in a small bowl mix together 2 cups powdered sugar and 1 to 2 tablespoons lemon juice. Glaze should be thick but pourable. Drizzle over the top of each cookie with a fork or whisk. Glaze will harden. Serve, eat & enjoy!
Yield: 4 dozen small cookies