Lemon Sugar Cookies
My version of these cookies turned out slightly different to Sydney's, I halved the recipe so the possibly sent my measurements out a little bit because they were softer than they should have been. Also didn't have any granulated suger so roled them in caster sugar which didn't work as well because it kind of melted into the cookie. I explained before my lack of lemon extract. I searched for it high and low but to no avail! i know it exists in the uk, I'm I've seen it, or at least "lemon flavouring" which I'm guessing is the same but I couldn't find it this time round. So I resorted to using lemon juice, I knew this wouldn't be as strong in flavour as lemon extract, so I used more but I didn't realised just how much more I'd need to use. If you can't find lemon extract use the juice of a whole lemon, trust me, even if you feel you're going overboard you probably aren't! Otherwise these worked really well. They looked a lot like Millies Cookies, I flattened mine with a fork befor baking which is why they are so thin and huge. Leave them as balls on the baking sheet if you want slightly thicker smaller cookies beause the dough will flatten itself when it's baked. As for the taste, well for me the lemon flavour was only slight, but using more lemon would fix that, even so it didn't amke them any less enjoyable. They were slightly vanilla flavoured to, soft, chewy and very creamy. My friends gobbled the lot so that's got to be a seal of approval right?
1stp baking soda
1/2tsp baking powder
1/2 tsp vanilla extract
1 1/2 tsp lemon extract (or juice of a whole lemon if you cant find this)
Zest of one lemon
Sugar for rolling cookies
- Preheat oven to 180c and grease and line a baking sheet
- Stir together flour, baking powder and soda and salt and set aside
- Rub together sugar and lemon zet untilo it is a pale yellow colour. Beat together the butter and sugar until light and fluffy.
- Mix in egg, vanilla and lemon extract
- Gradually blend in dry ingredients and mix until just moistened
- Roll rounded tablespoons of dough into balls and roll in the granulated sugar. Place on a lined baking tray and bake for 8-10 minutes or until lightly golden and set.
- Leave to cool and store in an airtight container.