Who doesn't love lemons! Because if you dont this is defiantly not a recipe for you, but if you do I highly suggest trying this out. I love sugar cookies, so for years now I have been hashing out this recipe trying to perfect it, and I think I finally got it!
So when I decided to make a tea cookie, I thought to myself, why not tweak my favorite sugar cookie recipe and make it a lemon cookie? It was a risk I know, but I like to be daring sometimes and guess what? It was a true SUCCESS! I was so proud of myself, seriously we couldn't get enough of them. Which in the end is probably a bad thing, but such is life...
So here is my Lemon Sugar recipe with the original explained down below. The lavender glaze was a very refreshing frosting that just gave the perfect hint of lavender to the sweet lemon cookie.
Lemon Sugar Cookies
1 ½ c. Butter
2 C. Sugar
5 C. Flour
2 tsp. Baking Powder
1 tsp. Salt
½ C. Sour Cream
2 t. Lemon extract
2 zest of fresh lemon
2 lemon juice
In a mixer cream butter and sugar together. Then add eggs and mix well until batter gets kinda fluffy. Next add ALL the lemon flavoring and sour cream and mix together. In a separate bowl combine flour, baking powder, and salt. Mix together and then add a little at a time until well incorporated.
Chill for 1 hour. Then roll out into desired shapes and bake at 400 Degree 6-8 min.
NOTE: this recipe makes a lot. so if your not cooking this for a crowd then half this recipe. Also I know its super lemony but thats what I was going for, if your not a huge fan of lemon take out the lemon extract and use vanilla. And lastly, this is my basic sugar recipe that I use for everything, so if want just a regular sugar recipe, add the vanilla instead, and i also add 1/2 teaspoon of fresh ground nutmeg around the holidays.
Lavender Lemon Glaze
1 Juice of lemon
1 zest of lemon
1 t. of Lemon extract.
2 T. of Lavender buds
3 cups of Powder Sugar
2 T. Whole Milk
In a bowl add all the ingredients and mix well. You might need to add a little more milk or powder sugar depending on how thick you want it. I like it to be thick enough that when i put it on a cookie it doesn't drip down the sides. So I make sure the glaze is not completely transparent.
Here is a little tip to frosting a million sugar cookies with a glaze like this. When the cookie has cooled, dip the cookie face first into your bowl of frosting and then gently swipe it off with your finger. When your done it should be perfectly glazed with no drips down the side.
The lavender on to the top was just a typical buttercream frosting. I pipped a line down the center, and then added little dots for the lavender.
If you would like to view the Lavender and Lemon Tea Party here is the link!