Sugar Crusted Lemon Cookies


Growing we had a lemon bush in the back yard. You might have thought I made a mistake when I said bush, but it most definitely was not a tree. And it produced big lemons. Grapefruit sized lemons! They were huge and the bush produced tons of fruit, even though we did absolutely nothing to tend it. I fell in love with homemade lemonade, and lemon bars and lemon desserts, and lemon anything!!! We had lemon everything all summer long.

I remembered Mom’s recipe for a lemon sugar cookie, but couldn’t find it. I loved the crunch of the sugar on the outside, and the surprise of lemon flavor when you bit into the cookie.
I thought I lost the recipe forever! I have been trying to find something similar all over the internet. But nothing was quite like my mom’s. When I was going through my recipe file she made for me when I got married, I found it! She just called them sugar cookies! The recipe was right under my nose all along. I have played with the recipe a little bit for a bolder lemon flavor. I am so excited to share this not lost, but recently rediscovered cookie with you. Sugar Crusted Lemon Cookies are my updated version of this family favorite recipe.Normally I roll these in regular sugar, but for some extra crunch on the outside I tried rolling them in yellow decorator sugar crystals. The kind you get in the cake mix area. My hubby said they were so good, I should sell them!

Let me know which way you like them!

Sugar Crusted Lemon Cookies
 
Author:
Ingredients
  • 1 cup butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon baking soda
  • 2 teaspoon cornstarch
  • 3 cups of flour
  • sugar to roll the dough in.
Instructions
  1. Preaheat oven to 400°.
  2. With stand or hand mixer, cream butter and sugar. Add eggs one at a time. Add lemon extract, vanilla, lemon juice and lemon zest until well combined. It will begin to smell heavenly!
  3. Mix together baking soda, cornstarch and flour.
  4. Slowly add to dough, until flour mixture is fully incorporated.
  5. Scoop with small cookie scoop or rounded teaspoon. Roll into balls and roll in sugar.
  6. Bake for 6-7 minutes at 400°.
Notes
Decorator crystals may be used to roll the cookies in for a more crunchy exterior.

Here are a few more summer favorites that have popular recently:

Low Carb Key Lime Bars

 

Lemon Blueberry Poundcake

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