This was my first year participating in The Great Food Blogger Cookie Swap. I’m not even sure how I stumbled upon it but I’m so glad that I did. Each blogger who participates donates $4 to a chosen cause. This year it was for Cookies For Kids Cancer which sealed the deal for me to participate. Yummy cookies, money benefitting a very worthy cause.. count me in! I had a great time receiving the packages and trying the delicious cookies that were sent to me. If you go to instagram or twitter and search with the hashtag #fbcookieswap you can see the pictures of the cookies I received as well as others. If you’re a food blogger and didn’t participate this year.. don’t miss it next year! You can receive email notifications by Signing up HERE!
It took a few to decide what cookie to make but then my husband suggested we make his moms Sugar Cookies. I was happy to give them a try because every recipe I’ve tried of hers so far, has been delicious. We made a trial run and they were very good but a little plain for what I was looking for. So, back to the drawing board. What if we used the sugar cookie recipe and amped it up a bit with lemon and a lemon icing? Bingo! So, this Iced Lemon Sugar Cookies recipe was born. If you’re looking for a cookie that’s not too sweet, stays soft for days and has a little bit of a punch then you’re going to want to try these!
Ingredients
- 2 cups sugar
- 1 cup shortening
- 4 cups flour
- 4 eggs
- 1 cup sour milk (1 cup milk with 1 teaspoon vinegar mixed in)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoon vanilla extract
- 2 tablespoons lemon extract
- 2 pounds confectioners sugar
- 12 tablespoons lemon juice
Instructions
- In a mixing bowl cream together sugar, shortening and eggs.
- Add sour milk, salt, vanilla extract and lemon extract and stir until mixed.
- Add baking soda, baking powder and flour, gradually, and stir until well combined.
- Refrigerate dough while mixing icing – at least 30 minutes.
- For the icing combine confectioners sugar and lemon juice in a bowl and mix well. Refrigerate while cookies are baking and cooling.
- Preheat oven to 375 degrees. Drop cookie dough on a greased cookie sheet by spoonful. Bake for 8 to 10 minutes depending upon pan used and oven. The cookie should be set and lightly browned.
- Remove cookies from pan to cooling racks and cool before icing.
- Please note the icing is more of a glaze and takes some practice to get it on the cookie. I iced mine on the cooling racks with the cookie sheets underneath to catch the drippings. When putting the glaze/icing onto the cookie I used a spoon and swirled it into a circle in the center of the cookie. The glaze will then spread out to cover the top – on it’s own.
About Tammy Northrup
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