Did you know that Arizona is the only state in the United States that doesn’t recognize Daylight Savings Time? I bring this up because “springing forward” this week has hardcore kicked my butt.
Don’t get me wrong, I’m all about spring. The warm weather. The blooming flowers. The fluffy baby geese. I heart it all folks. But losing an hour of sleep? Yeah, I’ll pass. The bright side is that the spring-induced sleep deprivation only lasts but so long and then it’s all hello, spring!
And while we’re saying hello to spring, we should probably say hello to these lemon sugar cookies because they are here to stay, ladies and gents. Well odds are they won’t stay around long, but the recipe is a keeper and one you’ll be asked to make again and again.
The cookies are so light and fluffy that they are almost like little lemon-flavored clouds! The short cook time keeps them nice and soft which is so important in a sugar cookie. You could easily omit the lemon juice and zest and have fantastic sugar cookies any time of the year.
But y’all. The lemon flavor in these cookies is what makes them special. It cuts some of the sweetness and just makes you feel like you’re sitting on your porch drinking sweet tea. Then the glaze…oh the glaze. It adds just enough moisture to the cookie so that it has some different textures working…oh who am I kidding?
It’s just plain tasty.
Seriously though, the glaze really adds something to these bad boys. Consider it like having just the tiniest amount of frosting on there. So so good.
For the cookies:
- 2/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 tsp vanilla extract
- Zest of 1 medium lemon
- Juice of 1 medium lemon
- 1 egg
- 4 tsp milk
- 2 1/2 cup all purpose flour (plus more for rolling)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- Yellow decorating sugar
For the glaze:
- 1 cup powdered sugar
- Juice of 1 1/2 lemons
- In a mixer with a paddle attachment, cream the butter, lemon juice, vanilla extract and lemon zest thoroughly.
- Add in the egg and beat until mixture is light and fluffy.
- Add in the milk and mix again.
- Add dry ingredients into the butter mixture, mixing thoroughly. The dough will stay quite sticky.
- Divide the dough in half and slightly flatten each half between pieces of cling wrap.
- Refrigerate dough for 2 hours.
- Preheat the oven to 375 degrees.
- Roll out dough on a floured surface to a 1/4 of an inch thick and cut into shapes with a cookie cutter. Bake cookies for 6 to 7 minutes on the top rack of the oven.
- Let the cookies cool completely on a wire rack prior to decorating.
- Combine glaze ingredients in a bowl and then pour into a plastic sandwich bag.
- Seal the bag and snip the tip off. Drizzle the glaze over the cookies and top with sprinkles while glaze is still wet.
What’s your favorite part of spring? And how do you adjust to the time change?