It’s January! A new year! And that means new recipes. And the best way to start out the new year is with a delicious sugar cookie. One of our favorite types of cookie is those perfectly large, round, sugar cookies you find in the bakery. For this recipe we actually doubled the original recipe so there would be more cookies to enjoy. You can certainly cut this recipe in half but if you want more cookies, we suggest going  with the recipe as it’s written below.

The lemon zest is also totally optional but we recommend leaving it in because it gives the cookies a little extra ‘something’. And if you have Meyer Lemons, that’s even better. You know how much we love our Meyer Lemons here. Get zesty!

Also a fun fact about Sugar Cookies, they date back all the way to the 1700’s in Nazareth Pennsylvania, where German Protestant settlers created a round, buttery, cookie known as the Nazareth Cookie. This cookie actually became the ‘official’ cookie of the State of Pennsylvania. And then in the 1930’s sugar cookies gained popularity in America when children would leave them out for Santa as a midnight treat. Lucky Santa! Let us know how you enjoy these sugar cookies!

Sugar Cookies

 Ingredients

• 1 cup (2 sticks) salted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 3 cups AP flour
• 3 teaspoons baking soda
• 4 tablespoons cornstarch
• 1 teaspoon salt
• 2 teaspoons vanilla paste
• 1 tablespoon lemon zest
• turbinado sugar

 

• Step 1: Preheat the oven to 350F° and line your cookie sheet with parchment papers.
• Step 2: In a large bowl, cream together the butter, sugar, and lemon zest.
• Step 3: Add the eggs, one at a time.
• Step 4 : Next add the flour, baking soda, cornstarch and salt. Combine until crumbly.
• Step 5: Mix in the vanilla paste and stir until incorporated.
• Step 6: Using a larger cookie scoop, scoop the dough onto the parchment lined cookie sheet. Sprinkle cookies with turbinado sugar. Make sure to leave space, these cookies will spread out.

• Step 7: Bake for 12-14 minutes or until golden brown. Allow to cool on sheet for 4-5 minutes. Continue to all the dough is gone. Depending on the size of your scoop, you should get about 21 cookies.

Cookies the size of our hands!

 

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