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Glazed Lemon Sugar Cookies

Simple, unassuming, demure.  These are the words I usually associate with sugar cookies.  In the world of sweets, they are the unsung heroes.  Perfectly wonderful little morsels that are always up for the challenge of becoming something more.

In this case, more is a simple addition.  Both because we truly do believe that simple is often better but also because a sugar cookie really doesn’t need much of a push to go from very good to intensely flavorful and ultimately satisfying.

In the case of these cookies, fresh lemon juice and a serious dose of lemon zest are the keys.  Paired with the subtle undertones of rum extract, the flavor becomes something that teases the palate with every nibble.  It’s almost as if these cookies challenge you to describe exactly what it is that makes them special. You might not be able to discern every note individually, but each plays its part in the concert of flavors perfectly.

In short, they are fantastic.  Understated, yet robust.  Bold yet subdued. Bright but with a deep, buttery hint at something more, something exotic.

You have to try these.  Now.

lemony-sugar-cookies-1

Glazed Lemon Sugar Cookies
 
Author:
Ingredients
Cookies:
  • 1/3 cup unsalted butter
  • 1/3 cup vegetable shortening
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 dash salt
  • 1 egg
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp lemon zest
  • 1 tsp rum extract
  • 2 cups all-purpose flour
Glaze:
  • 2/3 cup sifted confectioners' sugar (powdered sugar)
  • 2 Tbsp fresh squeezed lemon juice
  • 1 tsp lemon zest
  • 2-4 drops rum extract
Method
Cookies:
  1. Preheat oven to 375 degrees.
  2. In a medium bowl, beat butter and shortening on medium to high speed for 30 seconds. Add sugar, baking powder and a dash of salt. Beat until combined, scraping sides of bowl often. Beat in egg, vanilla, rum extract, lemon juice and lemon zest. Beat in as much of the flour as possible with the mixer. Stir in remaining flour. Divide dough in half. If dough is difficult to work with, wrap dough halves in cling wrap and refrigerate for at least 1-1/2 hours. (We did not need to refrigerate the dough.)
  3. Lightly flour work surface. Roll half of the dough at a time to 1/8 -inch thickness. Cut into desired shapes with cookie cutters. Place cutouts on an ungreased cookie sheet. Bake for 7 to 8 minutes, or until edges and bottoms of cookies are lightly browned. Cool on a rack.
  4. Once cooled, dip tops of cookies in glaze (recipe below) and allow to dry for about 1 hour before serving.
Glaze:
  1. Put the sugar in a small bowl. Add lemon juice and rind. Whisk together until smooth and well blended.
  2. Note: My wife added a few drops of food coloring, mixed it a bit for a nice marbling effect and dipped the sugar cookies in them.

What I would have done differently had I thought of it at the time:

Nothing!  These little suckers are fantastic!

Links to other recipes like this:

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