Lemon Sugar Cookies
Did I just go back to my Grandma’s lemon cookies as a kid?! Yep! These are soft and puffed, not rolled out and flat. Lemony and sugary goodness! If lemon isn’t your thing, just substitute 2 tsp. of vanilla for the lemon oil.
- Yield: About 18 Cookies (3-inch Baked Cookies) 1x
Ingredients
1 cup all-vegetable shortening
2 cups granulated sugar + 1/4 cup granulated sugar, for shaking
2 large eggs
1 tsp. lemon oil*
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt (kosher or table)
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or grease with butter or shortening.
In a large bowl, beat shortening and 2 cups granulated sugar until fluffy. Add eggs and lemon oil, beating until smooth. Add all-purpose flour, baking soda, and salt to shortening mixture. Mix until combined. Form into golf-ball sized balls (or use a #50 to #60 disher).** Slightly flatten onto baking sheet to about 2-inch diameters. Bake for approximately 15-18 minutes, or until a light-golden brown. Cool on a wire rack. Store in a sealed container for up to a week.
Notes
*If using lemon extract or emulsion, substitute 2 tsp. extract/emulsion for 1 tsp. oil. Err on the lesser side, if you don’t prefer a lemony cookie.
**Freezing the dough balls for later use can be done after this step. Dough stores in the freezer for up to 3 months.
Find it online: https://gloveboxeats.com/?p=1774