When Life Gives You Lemons…

Make lemon sugar cookies, which might let nutritious than lemonade, but do contain fresh lemon juice and zest, which totally makes them healthy?

This is a basic sugar cookie with a lemony twang and pretty curls of vivid yellow lemon zest which make them incredibly delicious and just decorative enough not to need any other design at all. The cookies pictured do include a drizzle of glaze, but feel free to skip that step to enjoy the full unfrosted sugar cookie experience. This recipe is inspired by Maria Lichty’s lemon sugar cookie recipe on twopeasandtheirpod.com!

In this recipe, using an egg has been replaced with my go-to egg replacement of a spoon of two tablespoons of water mixed with a teaspoon of vegetable oil and two teaspoons of baking powder. I find this to work quite well, but it does make cookies become crispy after just a few hours. If you are making these cookies to be freshly baked and eaten, you’ll have no problem

However, if you do plan on keeping them soft, place the cookies in an airtight Tupperware with a piece of bread in there with them. This tends to work well. Else, you can try another egg replacement, such as 1 cup of applesauce per egg (it might introduce some interesting flavor combinations when used in this recipe).

If you do wish to use an egg in your baking, add your egg where the egg replacer is  used in this recipe! And now, we’re on our way!

Begin by preheating your oven to 350˚ Fahrenheit. You will need flat baking trays to bake the cookies.

Mix the dry ingredients of flour, a big pinch of salt, baking soda, and baking powder thoroughly in a bowl.

Blend granulated sugar and lemon zest in another bowl. The fresher the zest, the more vivid the flavor!

Beat room temperature butter and lemon zest-sugar mixture until the butter is light and whipped and floofy.

Add egg replacer, vanilla extract, and lemon juice. Mix thoroughly.

Include dry ingredient mixture and combine fully.

Form balls with the completed dough. Coat the balls with granulated sugar.

Place dough balls on the baking trays (see that trays are covered with baking paper). Bake for approximately ten minutes, checking cookies at 6 and 8 minutes to ensure that they don’t overbake.

Serve! Enjoy with a cool glass of milk on a sunny spring/summer day! 🍋