For my second batch of sugar cookies, I returned to Mid-Century Menu's list of 10 vintage cookies, selecting their Frosted Lemon Sugar Cookie recipe. This went a lot better than when I tried the last recipe, mostly because I followed the recipe. Since I had just made some sugar cookies, I did a half batch of these. The other change I made was that I frosted them with royal icing instead of the frosting on the recipe--easier for transit and decorating. One thing I really liked about this recipe is that it didn't require anything I don't normally have on hand--like tons of butter!
- 2 eggs
- ⅔ cup oil
- 2 tsp vanilla
- 1 tsp grated lemon rind (or a little more if you prefer)
- ⅔ cup sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
The recipe says it will be a soft dough, which is natural since it uses oil and not butter. I had originally intended to make this dough ahead and cook it later, so I wrapped it up and put it in the fridge. After checking on the other dough that I had made the day before, which was hard as a rock, I decided to cook them that day and store the cooked cookies instead.
So the original recipe is for a drop cookie, pressed flat with a sugar coated cup, but I rolled it out and cut it with a water glass.
I would love to try the frosting included in the recipe some day, but royal icing is better for transit and decorating. Next time I might add some lemon zest to the royal icing, and I would absolutely do the pipping with a royal icing in a contrasting color. I managed to smear my aliens a couple of times, once right after taking this picture, and then on the way to work.
The Verdict: This is the sugar cookie for me--soft and flavorful, such a tender texture. I will be making these again for my family cookie decorating party. The dough did not become overworked as easily as the other cookies I made, so they are better for shaping cookies. Next time I will add a little more lemon zest to some of them, and I may try some almond extract for some.