Zesty Lemon Sugar Cookies

Sharon Matten Recipe By
  • Cooking and Prep: 30 m
  • Serves: 48
  • Contains:

You can make any type of citrus cookies with this recipe like orange or lime. You can even mix it up with a variety of zests for a tangy, zesty cookie.

 

Ingredients (6)

Lemon Zest Sugar

Cookies

Start Cooking

Prepare the Lemon Zest Sugar

You can use this sugar in other recipes or add to your tea for lemony sweetness.

  1. Place sugar in a small bowl. Add the lemon zest and stir to thoroughly combine. Set aside.

Note:

I recommend thoroughly washing the lemons with a fruit wash and then making sure they are completely dry before zesting for best results.

Tip:

To make the zesting easier, zest at a 45-degree angle.

Prepare the Cookies

  1. Prepare your sugar cookie dough, adding the zest and extract when creaming the sugar and margarine/butter together. Refrigerate the dough for 30 minutes to allow the flavors to blend and until stiff enough to roll.

  2. Preheat oven to 350°F. Line two or three cookie sheets with Gefen Easy Baking Parchment Paper or silicone mats and set aside.

  3. Roll dough on a lightly floured surface to a quarter inch thick (I actually put measuring guides on my rolling pin). Cut out cookies using your favorite round cookie cutter, and place on the cookie sheet. 

  4. Sprinkle the top of the cookies with the lemon zest sugar. Bake for 10 to 12 minutes according to recipe directions.

Note:

The dough and sugar can be made in advance and stored separately in the refrigerator up to a week if tightly sealed. Store the sugar in an airtight container for best results.

Tip:

You can use a small amount of yellow food coloring (or a color to match the citrus flavor of your cookies). I left them more natural in the photo.

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