Lemon Sugar Cookies

Lemon sugar cookie recipe

A tasty basic sugar cookie dough, this recipe has been kid-tested by three generations of the Ewer family.

Sturdy enough for decorating, these lemon-flavored cookies have a crisp, light taste.

Try Lemon Sugar Cookies rolled and cut into frosted Christmas shapes, or just flattened with a glass and sprinkled with sugar.

To freeze, stack baked--but undecorated--cookies in single layers, separating each layer with sheets of waxed paper. Freeze for up to four weeks. Thaw and decorate as desired.


3 cups
flour, all-purpose
1 teaspoon
baking powder
1⁄2 teaspoons
1 cup
butter, unsalted
1 1⁄2 cups
sugar, granulated
1 teaspoon
lemon extract


Mix flour, baking powder and salt. In a medium-sized saucepan, melt butter and margarine over moderate heat. Stir in granulated sugar; remove from heat and let cool 15 minutes. Beat in eggs and lemon extract.

Add flour mixture, one-fourth at a time, mixing well after each addition. Wrap dough and refrigerate 1 to 2 hours, or overnight.

Heat oven to 375 degrees F. Divide dough in half. On a floured board or pastry cloth or between two layers of waxed paper roll one piece of dough 1/8" thick. Cut with assorted cookie cutters. Place cookies two inches apart on ungreased baking sheets.

Decorate with icing or colored sugar if desired. Repeat with remaining dough.

Bake 8 to 10 minutes, until edges are lightly browned. Cool on wire racks.

Holiday Recipes: