I LOVE playing with fun flavors in the kitchen and when you’re looking for light, crisp, refreshing lemon sugar cookies, this is the recipe for you! The recipe is no-chill, no-spread, easy to roll-out and DELICIOUS whether you eat them naked (the cookies, not you 😉) or with royal icing. I adore LorAnn’s Lemon Emulsion which gives this recipe the perfect flavor.
Just for fun, I iced half of these lemon sugar cookies with vanilla royal icing, using THIS recipe. For the other half, I added LorAnn Marshmallow Super Strength Flavor for a yummy, Lemon-Marshmallow combination. They were delicious both ways, but the marshmallow flavor added a fun twist! I used the exact same royal icing recipe but added the marshmallow flavoring after the icing was whipped. When I use the super strength flavors, it’s best to flavor to taste. They are VERY strong, so you only need drops. For perspective, I used about 12 drops in about 2 cups of icing. For more on using emulsions and super strength flavors, read THIS post which will tell you everything you need to know.
I hope you enjoy the lemon sugar cookies as much as we do! Leave a comment below!
The Loveliest Lemon Sugar Cookies
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated White Sugar
- 1.5 tsp Lemon Emulsion
- 1 Egg Room Temperature
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 cups All-Purpose Flour
- If I know I’ll be baking, I pull my unsalted butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute
- Beat in lemon emulsion and egg
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
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