Lemon Sugar Cookies
📜 Collection: LOC | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic recipe for soft, cake-like lemon sugar cookies. This simple drop cookie is flavored with fresh lemon rind and finished with a sprinkle of nutmeg for a warm, aromatic touch.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 48 cookies |
🔪 Key Equipment
- large bowl
- sifter
- baking sheet
- glass
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Shortening | softened |
| 1 Cup | Sugar | for dough |
| 1 | Egg | unbeaten |
| 1 Teaspoon | Lemon Rind | grated |
| 2 Tablespoons | Milk | None |
| 2 Cups | Flour | None |
| 1 Teaspoon | Baking Powder | None |
| 1/2 Teaspoon | Baking Soda | None |
| 1 Teaspoon | Salt | None |
For Topping
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 400°F and lightly grease your baking sheets.
- In a large bowl, cream together the 1/2 cup shortening and 1 cup sugar.
- Add the 1 unbeaten egg, 2 tablespoons milk, and 1 teaspoon grated lemon rind; beat well.
- In a separate bowl, sift together the 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until a soft dough forms.
Step 2: Shape and Bake
- Drop by rounded teaspoonfuls onto the prepared baking sheet.
- Dip the bottom of a glass in granulated sugar and use it to flatten each cookie.
- Lightly sprinkle the tops of the cookies with nutmeg.
- Bake for 8-10 minutes, or until light golden and fragrant.
- Let the cookies cool on the sheet for a minute before transferring to a wire rack.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Original Recipe Scan
