Sweet Saturday: Lemon Sugar Cookies!

Happy Saturday, my dear friends! I hope everyone is doing well! :o)

What a week it has been. My sweet dad had surgery yesterday and not the greatest of days leading up to it. But he is always a brave little toaster and I am so proud of him! I positively needed to bake him a quick treat to end the day on a sweet note. A burst of sunshiny love, courtesy of beautiful lemons: Lemon Sugar Cookies!

We all loved them! The lemon zest and lemon juice are such bright, refreshing flavors... and although treats are turning to beloved Autumn favorites, I couldn't resist going the summery route for the occasion. Much of his summer has been spent in pain, so before I spoil him silly with pumpkin, apple, and all sorts of harvesty desserts, I wanted to give him some sunshine on a plate. :o) These cookies have soft and chewy interiors with delicate crisp edges. And you know what makes them even better? They sparkle with my love. :o) Okay, maybe technically the sugar they were rolled in is what's sparkling... but still. ;)

I inadvertently rolled mine larger than intended, but no one seemed to mind. They were a lovely ending to a tough day. :o) Sparkly cookies are magical.

Thank you for zipping on by! I wish you a day sparkling with love and light. :o) Hopefully I'll be playing with Copics and making a fun little card today. It can be so soothing. :o)

Lemon Sugar Cookies
Yield: 3 dozen cookies

Ingredients:
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
Zest of 2 large lemons
1½ cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
½ teaspoon vanilla extract
2 tablespoons fresh lemon juice
Extra granulated sugar for rolling cookies

Directions:
Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until smooth. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. With the mixer on low speed, gradually blend in the dry ingredients.

Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1½ inches apart.

Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

* To keep cookies soft, store with a slice of bread in an airtight container.

Source: Two Peas & Their Pod