It is the first weekend of spring and after a week of rain the sun is finally shining. We had our first barbeque of the season to attend and our friends’ new baby to meet. Somehow these cookies seemed perfect for all these occasions: spring, get-togethers and babies. I think it’s the lemon.
So yesterday after a nice walk in the sunshine to go purchase a zester, I baked these cookies and packaged them up to take to our friends. They were excellent and everyone loved them. In fact when I went back for seconds (okay – thirds), they were gone! I will definitely be making (and C requesting) these again soon.
Lemon Sugar Cookies
Adapted from Baking Bites
Yield: 48 small cookies
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter (room temperature)
1 1/2 cups sugar
zest of 2 lemons (reserve 2 teaspoons for the glaze)
1 teaspoon vanilla extract
1 cup icing sugar
juice of half a lemon
2 teaspoons lemon zest
1 teaspoon light corn syrup
Preheat oven to 375F.
Mix together flour, baking powder and salt in a bowl.
In the bowl of the stand mixer, cream together the butter, sugar and lemon zest until fluffy. (This can also be done with an electric hand mixer). Add the eggs one at a time, then the vanilla and beat until combined. Reduce the speed to low and gradually add the flour mixture. Mix until all the flour is incorporated.
Roll the dough into small balls (about 1 inch round) and place on baking sheet. Bake for 10 minutes until very slightly browned on the bottom. Cool on a wire rack.
While the cookies are cooling prepare the glaze. Whisk the icing sugar, lemon juice, zest and corn syrup together until smooth. Using a teaspoon, spread a little bit of glaze over each the top of each cookie. (Note: the cookies are delicious without the glaze, but it is a nice touch and a great way to use up some of the zested lemons).