Pour Some Sugar On Cookies

Sometimes you just feel like a sugar cookie. That’s my mother’s philosophy. While in the grocery store a few days ago, she nearly bought some atrocious faux-sugar cookies. That simply would not do. Why buy when you can bake?

Again using the Sono Baking Company Cookbook, I found a new sugar cookie that I thought would appeal both to her love of sugar and lemon. These lemon drop sugar cookies were fairly fast to put together, though I will admit that I was taken aback by forming balls of dough by hand and rolling them in sanding sugar. Not that I had an issue with the sugar. The dough was so sticky I thought I had screwed up the recipe. Nonetheless, the cookies ended up being just what they promised to be: light, slightly tart, and altogether delicious.


Sanding sugar for rolling

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

½ teaspoon coarse salt

2 large eggs, at room temperature

The zest of two lemons

1 teaspoon pure lemon extract


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Pour the sanding sugar onto a plate; the recipe called for ½ cup of the sanding sugar but I just played it by ear.


Sift flour and baking powder together in a bowl.


In a standing mixer fit with a paddle attachment, beat the butter, granulated sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time and beat after each addition. Beat in the lemon zest and extract.


Lowering the speed of the mixer, add the dry ingredients, beating until all the flour is absorbed. Using a ¼ cup measuring cup (that sounds redundant) scoop out the dough and, with your hands, roll into balls quickly. Do not add flour, though it will be sticky. Roll the balls in the sanding sugar to give it a good coat and then place on the baking sheets. Make sure to have some room as these cookies will expand.

Place the pans in the oven. Make certain to rotate the pan after about 9 minutes in, and cook until the cookies are set but not browned and still soft in the middle. This will take about 12 to 15 minutes.

There you have it! Next time I think I may up the salt just a smidge, as there needed to be a little more oomph to break up the sweetness. Overall, these were easy and delicious! Next up, “Game of Thrones” cross-stitched bookmarks!