Full Moon Recipe for July: Lemon Sugar Cookies

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
    1. Sift together the flour, baking powder, and salt.
    2. Carefully cream together the butter and sugar on medium speed until light and fluffy.
    3. Add the softened cream cheese, lemon zest, and extracts. Mix until well combined.
    4. Add the flour mixture and mix until the dough just comes together. To keep the cookies soft, don’t over mix.
    5. Cover and chill for three hours.
    6. Baking time! Preheat your oven to 350°F/175°C.
    7. Use a silicone baking liner on your baking sheet to prevent sticking.
    8. Scoop by heaping tablespoon or cookie scoop and roll into balls. Place your dough balls (hehehe) about two inches apart to allow for spreading.
    9. Using the bottom of a glass or the palm of your hand, squish down the dough balls to a quarter inch rounds.
    10. Bake at 350°F/175°C for 8-10 minutes or until they are just starting to color around the edges.
    11. Cool on your baking sheet for five minutes and then transfer to a cooling rack to finish cooling.
    12. Icing:
      1. 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!

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