Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for lemon sugar cookies! First, the recipe; then, me talking about how it is an edible spell!
No-Egg Lemon Sugar Cookie
- The Ingredients
- 1 and 1/4 cups all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup powdered sugar
- 4 ounces (half a package) cream cheese, softened
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest
- The Way of Preparing
- Sift together the flour, baking powder, and salt.
- Carefully cream together the butter and sugar on medium speed until light and fluffy.
- Add the softened cream cheese, lemon zest, and extracts. Mix until well combined.
- Add the flour mixture and mix until the dough just comes together. To keep the cookies soft, don’t over mix.
- Cover and chill for three hours.
- Baking time! Preheat your oven to 350°F/175°C.
- Use a silicone baking liner on your baking sheet to prevent sticking.
- Scoop by heaping tablespoon or cookie scoop and roll into balls. Place your dough balls (hehehe) about two inches apart to allow for spreading.
- Using the bottom of a glass or the palm of your hand, squish down the dough balls to a quarter inch rounds.
- Bake at 350°F/175°C for 8-10 minutes or until they are just starting to color around the edges.
- Cool on your baking sheet for five minutes and then transfer to a cooling rack to finish cooling.
- Icing:
- Cream together 3 tablespoons of good (Kerrygold) butter, 1 tablespoon of milk, and 1 and 1/2 cups confectioners sugar with your choice of food coloring.
- Cream together 3 tablespoons of good (Kerrygold) butter, 1 tablespoon of milk, and 1 and 1/2 cups confectioners sugar with your choice of food coloring.
- Notes:
- If you want a recipe that uses eggs and regular sugar, try this one, where I sourced the photo from: Wine and Glue’s Lemon Sugar Cookies.
- You can roll your unbaked cookie dough in granulated or colored
- You can freeze this cookie dough before rolling for up to 3 months. When ready to use, allow to thaw overnight in the refrigerator.
- For regular sugar cookies, omit the lemon extract and zest.
- Make sure to cool the cookies completely before icing.
- Baked cookies can also be frozen, iced or not, for about two months.
Lemon’s magical attributes include love and blessings. These are a great recipe for cakes and ale for a prosperity or thankfulness ritual.
Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!