Lemonade Sugar Cookies

If there's a cookie that never fails to have a bunch of people messaging me “Recipe?” on Instagram,  it's undoubtedly this Lemonade Sugar Cookie. With their soft, buttery texture, paired with the right amount of sour lemon, Lemonade Sugar Cookies are definitely a recipe to keep in your collection for a special occasion!  I recently made these for a baby shower and they were such a hit! Lemonade sugar cookies are perfect for the lemon lovers in your life. 

Disclaimer: 

Lemonade Sugar Cookies have to chill for F-O-U-R (4) hours.  But they are definitely worth the wait. 

The Anatomy of a  Lemonade Sugar Cookie:

A quintessential sugar cookie is a masterful balance of ingredients, each playing a crucial role in its delightful texture and flavor. The primary ingredients are: 

1. Sugar: As the name suggests, sugar is the star of this show. Both granulated and powdered sugar are commonly used to achieve the perfect sweetness and desired texture.
2. Butter: Unsalted butter is the foundation of a great sugar cookie, lending a rich, creamy flavor and tender texture.
3. Eggs: In this recipe we use a single beaten egg to add moisture and structure to the dough, resulting in a soft. 
4. Flour: All-purpose flour serves as the main dry ingredient. As always, I prefer White Lily All Purpose Flour (if you can get it!) but if not, Gold Medal is great. 
5. Leavening Agents: Baking powder and salt help the cookies rise, but not too much. 
6. Lemons: To get the perfect lemonade feel, which is tangy, sour and sweet, this recipe uses lemon zest, and lemon extract. 
7. Lemon Glaze.  After baking, these lemonade sugar cookies are dipped in a quick cookie glaze made up of lemon juice, lemon zest, powdered sugar, salt and a little milk. This glaze will dry hard and slightly opaque. 

Tips for Baking Perfect Lemonade Sugar Cookies:

To ensure your sugar cookies turn out irresistibly delicious, consider these expert tips:

1. Chill the Dough: Refrigerating the dough for at least four hours helps the cookies retain their shape and prevents excessive spreading during baking.  I know.  Y’all hate the long chilling times. If you want to make sure the cookies hold their shape, let them chill!
2. Rolling and Cutting: Roll the dough to an even thickness of about ¼ inch thick and use 2-inch cookie cutters of your choice to create various shapes. Be gentle when handling the dough to avoid overworking it. If the dough becomes too warm, stick it back in the refrigerator to let it cool.
3. Baking Time and Temperature: Bake the lemonade sugar cookies at 350°F for 11-12 minutes rotating the pan halfway through. 
4. Icing and Decorating: Allow the cookies to cool completely before decorating them with the lemonade glaze.  The lemon glaze when applied will look glossy, but as it sets will become more opaque. 

Recipe

Lemonade Sugar Cookies

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• Author: SouthernShelle
• Total Time: 0 hours
• Yield: 36 2-inch cookies 1x

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Description

A classic sugar cookie flavored with lemon zest and a wonderfully sour lemon glaze that reminds me of an ice cold lemonade.

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Ingredients

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Ingredients for the Cookies: 

3 cups (375g) all purpose flour

1 teaspoon baking powder

1 large egg, room temperature

1 teaspoon lemon extract

Zest of 1 large lemon

½ lb (8 oz) unsalted butter, room temperature

1 cup (200g) granulated sugar

½ teaspoon salt

Ingredients for the Glaze

2 ¼ cups (9oz) confectioner’s sugar

2 tablespoons (1 ⅜ oz) light corn syrup

1 teaspoon lemon zest

2 tablespoons lemon juice

Pinch of salt

1-2 tablespoons milk

1 drop yellow food coloring

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Instructions

Instructions for the Cookie Dough

1. Sift the flour and baking powder into a medium bowl. 

2. In a measuring cup, whisk the egg and set aside. 

3. In the bowl of a stand mixer, cream the butter and sugar on medium speed, for about 5 minutes (or until the butter is light and fluffy).  

4. Add the beaten egg, lemon extract and lemon zest and mix until incorporated, about a minute. Scrape down the bowl if necessary. 

5. Turn the mixer off and add in the flour/baking powder mixture in three batches, on low speed.  Mix until the dough just comes together. 

6. Divide the dough in half and wrap in plastic wrap before placing the dough in the refrigerator to chill for at least 4 hours. 

7. When you’re ready to bake, preheat the oven to 350ºF.  Line baking sheets with parchment and set aside. 

8. Light dust a clean countertop with flour and roll the dough out into a ¼ inch thickness. 

9. Use a 2 inch cookie cutter to cut out cookies and place them on the prepared baking sheets with 2 inches around each cookie. 

10. Bake for 12-13 minutes, rotating the baking sheets halfway through.  Cool the cookies on the pan completely before moving to a wire rack. 

Instructions for glaze: 

1. In a small bowl, whisk together the sugar, corn syrup, lemon zest, lemon juice, salt and 1 tablespoon of milk and food coloring.  

2. Stir until the glaze has a thick, but smooth consistency. If the glaze is too thick, add more milk 1 tablespoon at a time until it reaches the desired consistency. 

 

Assembling the cookies.

Use an offset spatula to spread the lemonade glaze on the cookies.  Alternatively, you can drip the tops directly into the glaze to get an even finish.  Let the cookies set, about 1 hour.

 

Notes

This lemonade glaze dries hard and slightly opaque.  As the glaze dries, it will settle into a smooth surface, but beware of air bubbles!

• Prep Time: 4 hours and 15 minutes
• Cook Time: 12 minutes
• Category: Cookies