• Jackie Brubaker

Reluctant Housewife: Lemon Snowflake Sugar Cookies


So, we all had something as a kid that made our tastebuds chirp and our greedy little hands go back for more. Mine were the fakes of the fake lemon sugar cookies from the market. The brand was so off that I don't think they even make them anymore. Because, trust me I've looked.

These soft and tangy lemon cookies were so inspirational to me I've had a weird asfixiation with them ever since and regularly use lemon in a lot of my cooking and baking.

What can I say, when you love something that love never dies.

If you've been looking for a classic, no fail sugar cookie recipe then this is the one you need. These icey snowflake sugar cookies are sure to make you go Brrrr! when you eat them! Made with real lemon juice and zest in the glaze and a classic sugar cookie underneath it'll be hard not to go back for thirds and forths!

Watch the Reluctant Housewife episode here and grab the recipe below!

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Reluctant Housewife


Lemon Snowflake Sugar Cookie Recipe

3 cups flour

3/4 tsp baking powder

1/4 tsp salt

1 cup unsalted butter softened

1 cup sugar

1 egg, beaten

1 tsp vanilla extract

1 tbsp milk

powdered sugar, for rolling out dough

Glaze:

2 lemons

2 tbsp lemon zest

1/2 cup lemon juice

powdered sugar, add to juice until thick

Sift together your flour, salt and baking powder in one bow and then set aside. In a separate bowl had your butter, sugar and vanilla extract and beat on low until smooth. Add egg and milk and mix. In thirds, add flour mixture to your wet mixture and mix on low until dough forms.

Spread a foot long piece of plastic wrap down and lay half of your dough flat on it. Wrap up. Do this the the other half of your dough. Put both in either the fridge for 1 hour or the freezer for 15 minutes.

Preheat oven to 375 degrees.

Take out the the fridge and lay out on a smooth board or counter. Add powdered sugar to the board and lay your dough on top. Sprinkle a little more sugar on top of your dough and begin to roll out with a rolling pin until about 1/4 inch thick. Cut snowflakes out and pick up with a spatula. Allow scraps to fall off naturally. Add cookies to a pan covered in butter or parchment paper. Bake cookies for 4 minutes and then rotate tray and bake for another 4 minutes or until slightly browned on the edges.

Glaze:

Zest 2 lemons. Cut both lemons in half and extract the juice. Put juice and lemon zest into a bowl and begin to add powdered sugar and whisk with a fork until thick.

Let cookies cool completely before adding glaze. Once they are spread your glaze on top of your cookies. It's best to lay them out on a cookie cooling rack with paper towels under so any glaze that drips off can be caught.

Allow glaze to dry completely. Then decorate with remade royal icing!


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