Saturday, February 29, 2020

Lemon Sugar Cookies

When life gives you lemons, you make......
Welcome back readers, we are going to be doing some more baking with lemons today. After making lemon bars, in this blog post, we will be making lemon sugar cookies. Let's bake!

The recipe for these cookies was adapted from Host the Toast.

I mainly picked this recipe because it didn't require chilling the dough in my fridge overnight. So let's get started:
You'll need the following ingredients to make 3 dozen cookies:

3 Lemons worth of Zest
3 Lemons worth of Lemon Juice
2 Cups of White Sugar; Plus another 1/2 cup for later (use only 1 cup to make them more like scones)
1/2 Cup Brown Sugar
3 Sticks of Butter (or 1 1/2 cups)
1 Tablespoon of Vanilla Extract
2 Eggs
5 Cups of Flour
2 teaspoons of salt
2 teaspoons of baking soda
2 teaspoons of baking powder (baking powder and baking soda in the same recipe, wow)
4 teaspoons of cornstarch. (Why you ask? The original author said something about it counteracting protein flavors in the flour.)

And the following equipment:
2 Mixing bowls
An electric mixer
Measuring Cups
and a Cheesegrater

Let's start!

You first need to zest and juice your lemon. This being a tedious task I do not like doing.
Mix the lemon zest, 2 cups of white sugar, and brown sugar in the bowl. I had to look back at my footage to see this, but I only added 1 cup of white sugar when I mixed it in due to a typo when scaling up the original recipe. Oops.
Once the sugars and zest are mixed up, you will next add the butter. Use the electric mixer to cream the butter with the sugars/zest. To this, add the vanilla, egg, lemon juice.
Mix together the dry ingredients in a seperate bowl. Combine the wet and dry ingredients. Now here's where they get me, cover and refrigerate the bowl for 1 hr. Well at least it wasn't overnight...
So as an aside, there was some flour left behind in the bowl after I mixed it together. It had the consistency of biscuit dough, so I used a little water to make it sticky. I was able to roll this leftover mixture into biscuits, which I baked while the dough chilled. They came out pretty good! Two treats for the price of one recipe.
After the 1 hr of chilling, preheat the oven to 350F

For this many cookies, line 3 – 4 baking trays with parchment paper.

Fill a small bowl with 1/2 cup of white sugar. Take tablespoon sized balls of dough and roll them in the sugar before placing them on the baking tray.
These bake for about 15 min. After done, I let them cool on wire racks.
As you can see, they came out looking delicious, and tasted good too. But now that I learnt about the low sugar content, you wonder how they'd taste if I hadn't made that error....

No comments:

Post a Comment

Hi folks, please only leave comments relative to the blog post. All spam will be removed and spammers will be blocked.

Note: Only a member of this blog may post a comment.