Lemon Sugar Cookies
Classic sugar cookies are a holiday staple – and a blast to make for both kids and adults alike!
Lemon Sugar Cookies
Servings: 24 Cookies
Calories: 149kcal
Ingredients
For the cookies:
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon about 1 tablespoon loosely packed
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose gluten-free flour blend with xanthan gum if no xanthan gum in mix, add 1½ teaspoons, plus more for dusting
- ½ teaspoon baking powder
- ¼ teaspoon kosher or fine sea salt
For the icing:
- 2 cups powdered sugar
- 4 teaspoons fresh lemon juice
- 6-8 teaspoons light corn syrup or light agave nectar
- Food coloring
Instructions
For the cookies:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, about 2 minutes.
- Turn the mixer to low and add the egg, vanilla extract, lemon zest, and lemon juice.
- Mix well.
- In a separate large mixing bowl, whisk together the flour blend, baking powder, and salt.
- Turn the mixer to low and add the flour mixture to the butter mixture.
- Mix well.
- Shape the dough into 2 flattened disks, wrap with plastic wrap, and refrigerate for at least 1 hour. (Dough can be frozen at this point for future use.)
- Preheat the oven to 350ºF.
- Line baking sheets with either parchment paper or silicone baking mats.
- Lay a piece of waxed or parchment paper on a work surface.
- Sprinkle with some flour blend and place 1 dough disk on top.
- Sprinkle the dough with some flour blend and top with another piece of waxed or parchment paper.
- Roll the dough to a thickness of about ¼ inch.
- Just before you get the dough rolled to the desired thickness, remove the top layer of waxed paper, spread a little more flour blend over the top of the dough and then flip the dough (waxed paper and all) over.
- Remove the top layer of waxed paper, sprinkle with more flour blend, and do your final roll or two. This will make it easier to remove the cookies once cut.
- Cut out cookies into desired shapes and place on the prepared pans, spacing about 1 inch apart.
- Brush off any excess flour.
- To keep the edges of the cookies sharp, refrigerate for 15 minutes before putting in the oven. (If you do not plan to ice the cookies, then sprinkle with granulated sugar before baking.)
- Repeat with remaining dough disk.
- Leftover dough can be re-rolled once. Gather up scraps, form into a disk, and refrigerate for at least 30 minutes before rolling.
- Bake for about 10 minutes. Do not let the cookies brown.
- Let cool on the pan for 10 minutes.
- Transfer to a wire rack with a spatula to cool completely before icing.
Make the icing:
- In a small bowl, mix together the powdered sugar and lemon juice.
- Beat in the corn syrup or agave, starting with 6 teaspoons and adding more if it is too thick. (Use thick icing for outlining and adding detail to the cookies.)
- Separate icing into small bowls and color with food coloring to desired shades.
- Spread or pipe on cookies and allow icing to set.
Nutrition
Nutrition Facts
Lemon Sugar Cookies
Amount Per Serving
Calories 149
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Cholesterol 16mg5%
Sodium 29mg1%
Potassium 10mg0%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 20g22%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 0.8mg1%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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