Don’t you sometimes have one of those days that you just feel like having something sweet and simple, and you find only one little lemon in your fruit basket?
Among so many lemon desserts, the Lemon Sugar Cookies recipe from Martha Stewart is one of my favorites, simply because it’s so easy and yummy!
With a bit modification, here’s my version of Almond Lemon Sugar Cookies…BIG ONES!
Lemon Sugar Cookies FAQs
What are lemon sugar cookies?
Lemon sugar cookies are a type of cookie that are flavored with lemon juice and zest, and coated in sugar. They are soft and chewy, with a sweet and tangy flavor.
Can I make lemon sugar cookies ahead of time?
Yes, you can make lemon sugar cookies ahead of time and store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 2 months.
Can I substitute lemon with other citrus fruits?
Yes, you can substitute lemon with other citrus fruits such as lime or orange to make lime sugar cookies or orange sugar cookies.
Can I freeze lemon sugar cookie dough?
Yes, you can freeze lemon sugar cookie dough for up to 3 months. Form the dough into balls and place them on a lined baking sheet. Freeze for about an hour, then transfer the frozen dough balls to a freezer bag or airtight container. When ready to bake, let the dough balls thaw in the refrigerator for a few hours before baking as directed.
Can I add other flavors to lemon sugar cookies?
Yes, you can add other flavors to lemon sugar cookies such as vanilla extract, almond extract, or even lavender. You can also experiment with different types of sugar, such as brown sugar or powdered sugar, to create different textures and flavors.
Lemon Sugar Cookies
25
Cookies20
minutes20
minutes40
minutesKeep the screen of your device on
Ingredients
3 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 3/4 cups caster sugar (plus some extra for sprinkling :))
1/4 cup brown sugar
1 tbs finely grated lemon zest
1 tbs fresh lemon juice
1 cup unsalted butter, softened
2 large eggs
10 g almond flakes (of course, it can be varied based on personal preference)
Directions
- Preheat oven to 180 degrees.
- Sift flour, baking powder, and salt into a bowl; mix it well; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 15 seconds. Add butter, mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice, and almond flakes. Reduce speed; gradually add flour mixture, and mix until just combined (this you can either use the mixer, or, like me, use a big wooden spoon to mix).
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on baking sheets. Flatten cookies slightly with a fork (do remember dip the fork in the water so it won’t stick together). Sprinkle tops with couple of almond flakes and a bit caster sugar, then lightly brush a little water with a wet pastry brush; sprinkle with more sugar.
- Bake cookies about 15-20 minutes or until golden. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
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