Lemonade Sugar Cookies

 

Be sure to get the LorAnn Lemon emulsion for this recipe— it’s a beautiful lemon flavor, that makes these cookies spectacular! A listing of where to purchase is below.   Affiliate links from Amazon are included. Affiliate links may earn a  commission on sales.

Lemonade Cookies

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 teaspoon cornstarch

1/2 teaspoon salt

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1 1/4 cups granulated sugar

2 tsp lemon zest

1 cup softened unsalted butter

1 egg + 2 egg yolks (at room temperature is best)

2 teaspoons lemon juice

1 tsp lemon emulsion (LorAnn Bakery Emulsion) Available at Michael’s, Amazon, Jungle Jim’s and Cincinnati Cake and Candy

Available here: LorAnn Lemon Emulsion on Amazon

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1/2 cup sanding sugar for coating the outside of the cookies

1 small drinking glass for pressing

parchment paper to line cookie sheet

Optional Glaze:

1 cup confectioner’s sugar

Juice of 1 lemon

Sprinkles

Mix dry ingredients together and set aside.  

With a mixer, mix sugar and lemon zest together for 1 minute. Add butter and cream butter and sugar together for 3-4 minutes until light and fluffy.  Add egg and yolks one at a time, blending well after each.  Mix in lemon juice and emulsion.  Add dry ingredients to the wet, blending until just combined.

Drop 1 inch dough balls into the sanding sugar.  I use a small ice cream scoop.

Roll dough in sugar.

Place cookie dough about 2 inches apart on a parchment lined cookie sheet.  

Gently press cookies to about 1/2 inch thickness before baking.

Bake at 350 degrees for 12-14 minutes or until cookies are slightly golden on the edges,

Let cookies rest 1 minute on cookie sheet before moving to cool on a cooling rack.

Optional Icing: Stir together the confectioners sugar and lemon juice. Top each cookie with a little lemon glaze, add extra sprinkles while the glaze is wet. Allow cookies to dry before storing or serving.

For ice cream sandwiches, choose two cookies that are similar in size. Add a large scoop of vanilla ice cream to the bottom of one cookie. Top the ice cream with the second cookie. Press the cookies together to squish the ice cream to the edges. Roll edges in sprinkles. Freeze ice cream sandwiches on a tray in freezer until ready to serve.