Lemon Sugar Cookies

Hey, Whiskers!

Lemons are one of my favorite fruits. I have always wanted lemon cake for every birthday I can remember and that obsession hasn't failed since. I love the sweet and sour balance of this delicious moist cookie, with a zing of the lemon bursting in your mouth. Now I chose to glaze half the cookie trying to make it look nicer without too much sugar and glaze.  I underbake my cookies as I like mine chewy-but don't bake them less than 10 minutes the first batch that I tried was really too raw to enjoy as the citrus wasn't baked into the cookie enough. I'd say about 12-13 minutes is really perfect for chewy cookies, and the longer you bake them the crunchier and harder they get. Bake them and try different ways to see which you like best. Till next time, keep whisking up love and happiness-- Sam

INGREDIENTS

• 1 cup Butter, cold, cut into cubes
• 2 cups Sugar
• 2 Eggs
• 1 teaspoon Pure Vanilla Extract
• 1½ Tablespoon Fresh Lemon Juice
• 2 Tablespoons Lemon Zest 
• 3 cups Flour
• 1¼ teaspoon Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Salt
• 1/2 cup powdered sugar
• 3 tablespoons lemon juice

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and sugar for 4 minutes until light and fluffy. Add eggs, vanilla, lemon juice, and lemon zest and stir to combine.
3. Stir in flour, baking powder, baking soda, and salt and mix just until combined.
4. Drop dough onto light colored baking sheet.
5. Bake for 11-13 minutes. 
6. While the cookies are baking mix the powdered sugar and lemon juice to create a glaze.
7. After the cookies cool for at least 8-10 minutes then dunk one side into the glaze and let harden.

Enjoy!