Tuesday, April 22, 2014

Myer Lemon Sugar Cookies

Who doesn't love a standard issue sugar cookie?  I certainly do.  A homemade one even more.  What makes a baker special is how they elevate the basic and make it truly their own.  I'm working on being more experimental and discovered it's not so hard to make something special too.

My overflowing Meyer Lemon tree gave me the perfect excuse to update my tried and true cookie recipe with a zesty twist.  Let me taunt you with a few images.  You'll find the recipe below.

Fresh Out of the Oven, Myer Lemon Sugar Cookies


Myer Lemon Zest

 
Dry Ingredients Whisked Together

Butter & Sugar
Roll the Dough in the Sugar

 
Ready for Baking

Sugar Cookies Before....

 
Sugar Cookies After

Myer Lemon Sugar Cookies.  Look carefully and you'll see the zest.

Meyer Lemon Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 large Meyer lemon
1 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh Meyer lemon juice
1/2 cup granulated sugar for rolling cookies

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
2. In a bowl, whisk together flour, baking soda, baking powder and salt.
3. Using a mixer, beat the butter and sugar until creamy.
4. Add lemon zest, egg, vanilla extract and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets,  about 1 1/2 inches apart.
6. Bake 8 to 10 minutes or until cookies are lightly brown around the edges. Let the cookies rest on the baking sheets for a couple of minutes before moving to a cooling rack.

3 comments:

  1. I'm baking these tonight! Wish me luck.

    ReplyDelete

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