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| August 29, 2016


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lemon glazed sugar cookies.

My mouth is full as I type this. Fifth cookie in the last hour. These are so good.

I keep promising a few of my friends that I'll feed them baked goods, but we keep missing each other. It's mostly my fault; I'm the one that forgets I already made other plans or accidentally started my laundry already. Yep, I'm lame. So far I've made three different desserts for them and they've yet to try any. I've eaten them instead... heh, heh.

These are delicious, but I can't eat four dozen on my own without qualifying for Tokyo's jonokuchi division of sumo wrestling. It wouldn't be pretty. So, fingers crossed that I actually see these people tonight, because there could be serious repercussions if not. I refuse to do my laundry.

I discovered this recipe at A Latte Food and knew that I had to try it. My family loves lemon, and I love sugar cookies. It calls for almond milk, which I didn't have on hand, so I subbed for 1% in the dough and half & half in the glaze and they turned out perfectly. I'm sure they taste even better as originally prepared, but the hint of almond extract does well to accentuate the lemon flavor in the icing.

The grater was nowhere to be found, so I left out the lemon zest in the dough. Unfortunately, I then couldn't taste any lemon in the cookie itself - but the glaze made up for the tragedy. I used fresh lemon juice when mixing up the dough, and tried ReaLemon natural strength juice in the glaze as a mini experiment just to see how it tasted.

It worked. As much as I fuss about not completely following recipes, I try not to make those kind of substitutes. Fresh fruits are just good. But in a pinch, ReaLemon is right up there on the satisfaction meter - you won't know the difference when eating these. So if you need to, try it! I was pleasantly surprised.

I used a 2½-inch biscuit cutter to get a little bit smaller cookie, which left me with enough dough to cut out four dozen. I didn't bake any of the excess (I probably could have gotten another 6 or so), because the more you work with rolled out dough, the tougher it becomes. Just bite the bullet and toss your leftovers... unless you don't mind having a few extra-chewy cookies in the batch. EDIT: I am seriously missing those cookies. Suck it up, Susan. Eat chewy cookies.

I'm staring at about 20 cookies right now and already shoved another one in my mouth while I was editing photos. Temptation is so high. Scratch that, half a dozen cookies is beyond temptation. It's simply a meal.

I highly recommend this recipe, even if you don't have the almond milk to spice things up. It's just a simple rolled sugar cookie gig with a pleasantly tart glaze spooned right over the top. Just as long as you throw enough flour on the table before you roll them out, you'd be hard pressed to mess this recipe up. Go for it! Your family and friends will thank you.

UPDATE: I have eaten well over a dozen in 24 hours. Someone help me.

Lemon Glazed Sugar Cookies

For the cookies:
½ cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
½ cup almond milk (or regular milk)
1 teaspoon vanilla
1 teaspoon almond
3½ cups flour, divided
4 teaspoons baking powder
½ teaspoon salt
1 tablespoon lemon zest
Juice of half a lemon (1½ tablespoons)

For the glaze:
1½ cups powdered sugar
3 tablespoons lemon juice (1 lemon)
1-2 tablespoons almond milk (or half and half)

1. Preheat oven to 350. Cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, eggs, vanilla, and almond. Stir.

2. In a separate bowl, sift together 2 cups of flour, baking powder, and salt. Mix dry ingredients into wet. Gradually, add more flour (about 1 to 1 1/2 cups) until it is stiff enough to roll out.

3. On a floured or powdered sugared surface, roll out the dough to about a 1/4"; cut with your favorite cookie cutters. Bake about 8-10 minutes, or until cookies are done but not browned (cookies are done when puffy and do not sink when lightly touched on top).

4. For the icing, mix powdered sugar and lemon juice in a bowl. Add in milk one tablespoon at a time, until desired consistency is reached. Dip cooled cookies in icing and allow to set on a cookie rack. Serves approximately 4 dozen.

Adapted from: A Latte Food


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