Thursday, May 26, 2011

Old-fashioned Sugar Cookies

My wonderful mother-in-law made these cookies for us a while ago and I have to say, they are my new favorite cookie! So light, a little hint of lemon and perfect amount of sweet.

Thanks, Mom! Love you.


Old-fashioned Sugar Cookies

Makes about 20 (3 1/2 inch) cookies.

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 3/4 cups granulated sugar
1/4 cup packed light brown sugar
1 tbsp finely grated lemon zest, plus 1 tbsp fresh lemon juice
1 cup (2 sticks) unsalted butter, softened
2 large or extra large eggs
Sanding sugar, for sprinkling (optional, I left this out)

1. Preheat oven to 350 degrees F. Sift flour, baking soda, and salt into a bowl; set aside.

2. Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed;gradually add flour mixture, and mix until just combined.

3. Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with wet pastry brush; sprinkle with more sanding sugar.
4. Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for five minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

*I make them with a 1 1/2 tbsp cookie scoop and bake them for about 10 to 11 minutes or until just golden around the edges.

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