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Homemade Lemon Sugar Cookies

 Homemade Lemon Sugar Cookies
These light cookies are crisp on the outside and soft inside, making it hard to eat just one! I most often bake them for Christmas and Valentine's Day.
78 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 2 cups butter, softened
  • 4 cups confectioners' sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 3 tablespoons half-and-half cream
  • 2 teaspoons grated lemon peel
  • 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Sugar

Directions

  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Add the eggs, one at a time, beating well after each
  • addition. Beat in lemon juice, cream and lemon peel. Combine the
  • flour, baking soda and salt; gradually add to the creamed mixture.
  • Cover and refrigerate for 2 hours or until easy to handle.
  • On a lightly floured surface, roll out to 1/8-in. thickness. Cut with
  • 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on
  • ungreased baking sheets. Sprinkle with sugar. Bake at 350° for
  • 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • Yield: about 13 dozen.

2 of 2

Homemade Lemon Sugar Cookies (continued)

Nutritional Facts: 1 serving (2 each) equals 108 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 75 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.