Are you one who waits for holiday time before you start baking cookies? Well don't be! Sugar cookies are a big hit... year round. Roll them in flavored sugar and you've got a treat that's sure to delight!!
The other day I realized that although I'd been baking up a storm lately, I hadn't made cookies in a while. It was time to change that. Not many homemade cookies are easier than a drop sugar cookie. There's no chilling, no rolling, no cutting, no frosting... just quick and easy and goooooooooooooood :) Cinnamon sugar cookies are typically called Snickerdoodles... I don't know of a typical name for lemon sugar cookies so I got really creative and called them Lemon Sugar cookies. Outdid myself, huh? LOL!!
Sugar Cookies... with lemon or cinnamon options
(adapted from allrecipes.com)
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
lemon sugar options:
1 teaspoon lemon extract
zest of one lemon
cinnamon sugar options:
1 teaspoon cinnamon
1 tablespoon cinnamon
Preheat oven to 375F.
If making lemon sugar cookies, combine the zest of one lemon with 1/3c sugar by using your fingertips to massage the zest into the sugar until it is moist and fragrant. Set aside.
If making cinnamon sugar cookies, combine 1 tablespoon of cinnamon with 1/3c sugar. Set aside.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a separate bowl, cream the butter and sugar until smooth. Beat in egg and vanilla extract. If making lemon sugar cookies, add the lemon extract. If making cinnamon sugar cookies, add the 1 tsp cinnamon.
Working slowly, blend in the dry ingredients until the batter is thoroughly combined.
Roll rounded teaspoonfuls of dough into balls.
If making lemon sugar cookies, roll the balls in the lemon sugar mixture and place each on ungreased cookie sheets.
If making cinnamon sugar cookies, roll the balls in the cinnamon sugar mixture and place each on ungreased cookie sheets.
Bake 8 to 10 minutes or until just golden brown (take care not to overbake as this will produce a dry cookie).
Cool on cookie sheet for 2-3 minutes then transfer to wire racks to cool completely.
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