I did one more cookie for our cookie swap today, and thought I’d share it also. It is my son’s favorite–a simple, lemony sugar cookie. Crisp and buttery on the edges and soft in the middle.
Old Fashioned Sugar Cookies
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups unsalted, butter room temperature
- 2 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- juice and zest of one lemon
- 2 cups sanding sugar for dipping (colored or clear)
Sift together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time, and then beat about 2 minutes more. Add vanilla, lemon zest, and lemon juice, and mix to combine. Gradually add dry ingredients, and combine with mixer on low-speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with parchment. Roll dough into 1-inch balls.
My favorite way to make them uniform, is to use a small cookie scoop, as shown below.
Roll each ball into sanding sugar. Place sugar side up on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 12 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.