These lemon sugar cookies bring back so many memories. I can remember exactly when I was given this recipe. These Lemon Sugar cookies are as light as a cloud and packed with tons of Lemony goodness!
When I went to college I roomed with five other girls. There were 6 of us living in a 3 bedroom dorm apartment. We had one large bathroom with a shower, bath tub, two sinks and one large mirror, and a powder room with a toilet and sink. We were lucky enough because we had a real kitchen. This was way before cell phones and the only public phone was a phone booth in the lobby of our dorm. It happened to be right outside the door to our apartment! Why am I telling you this well its because it was in that very telephone booth my sweet mother gave me this recipe.
She was so excited to share this recipe with me I remember the sound of excitement in her voice when she said to me “this is such a good recipe you probably already have everything you need to make these” which really meant you need to make these right now!!!
So as any good daughter does I made these cookies and she was right I had everything I needed. I didn’t cook with butter in those days because frankly what college student could afford real butter. This recipe is good even if you use margarine! If you don’t have lemon extract you can use vanilla and they are still really good!
I can’t even tell you how many times I have pulled this recipe out it is still just as I had it when I made them in college scribbled on a piece of yellow note paper. It doesn’t even have the full recipe written down. I made them so many times I had the instructions memorized! You can also use a fork dipped in sugar to flatten these cookies much like a peanut butter cookie. I used the bottom of a glass to flatten them!
Ingredients
Method
- Pre heat oven to 350 degrees.
- Place butter, sugar and egg yokes in medium bowl and cream together until light and fluffy. I put these ingredients in my stand mixer and let it beat on medium speed for 3-5 minutes.Add in extract, baking soda and salt and mix until incorporated. Slowly add flour and blend until flour is completely incorporated into batter.
- Roll dough into balls about the size of a large walnut then roll into sugar and place on baking sheet. Gently flatten cookies with bottom of a glass dipped in sugar.
- Bake for 8-10 minutes. Cookies will be pale and you do not want to over bake them. Remove from cookie sheets and allow to cool on wire rack.
- Store in airtight container.
I hope you will put this recipe in you “tried and true” recipe file and make them many many times!
