Chewy Lemonade Sugar Cookies

If you have roughly 45 minutes to spend in the kitchen, Chewy Lemonade Sugar Cookies might be an amazing lacto ovo vegetarian recipe to try. One serving contains 207 calories, 2g of protein, and 9g of fat. This recipe serves 32 and costs 27 cents per serving. It is perfect for Christmas. Plenty of people made this recipe, and 102 would say it hit the spot. It works well as an inexpensive hor d'oeuvre. If you have granulated sugar, flour, salt, and a few other ingredients on hand, you can make it. It is brought to you by Cooking Classy. With a spoonacular score of 8%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Chewy Lemonade Sugar Cookies, Cranberry Sugar Free Chewy Sugar Cookies with Pistachios, and The BEST Chewy Sugar Cookies.

Servings: 32

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment blend sugar and lemon zest for 30 seconds until sugar appears slightly yellow and is fragrant. Add butter and mix until combined. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined. Scoop dough out 1 1/2 Tbsp at a time and shape into balls (note that if dough is too sticky for you to work with you can chill for about 30 minutes if needed). Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart. Bake one sheet at a time in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up. Once cookies are cool frost cookies with lemon frosting. For the frosting: In the bowl of an electric stand mixer blend butter until smooth. Add in powdered sugar and lemon juice. Mix until slightly fluffy, while adding in cream to thin as needed. Recipe source: Cooking Classy, adapted from my Mini Fruit Pizzas

 

Step by step:

1. Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.

2. In the bowl of an electric stand mixer fitted with the paddle attachment blend sugar and lemon zest for 30 seconds until sugar appears slightly yellow and is fragrant.

3. Add butter and mix until combined.

4. Mix in egg, then mix in egg yolk and vanilla extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined.

5. Scoop dough out 1 1/2 Tbsp at a time and shape into balls (note that if dough is too sticky for you to work with you can chill for about 30 minutes if needed).

6. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart.

7. Bake one sheet at a time in preheated oven 10 - 12 minutes (cookies should appear slightly under-baked).

8. Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely. Repeat until all of the dough has been used up. Once cookies are cool frost cookies with lemon frosting.

For the frosting

1. In the bowl of an electric stand mixer blend butter until smooth.

2. Add in powdered sugar and lemon juice.

3. Mix until slightly fluffy, while adding in cream to thin as needed.

4. Recipe source: Cooking Classy, adapted from my Mini Fruit Pizzas

Nutrition Information:

covered percent of daily need