Who doesn’t love different flavors? There are the classics, then there are the flavor bombs you never thought would be a good combo, but turn out to be outrageously delicious. The only way to find out if a flavor duo is any good is to give it a try. This time, I decided on lemon. Who doesn’t love a refreshing lemon flavored treat? I took my sugar cookie recipe and just modified some of the flavors and the results were delightful. I feel that sometimes flavor extracts might come off as too “fake” tasting. So, it’s always best to add a littleextract at a time when playing with different flavors. I ended with mostly lemon extract, a little pinch of vanilla (just to round out the flavor), and I used a bit of lemon zest to bring out that more natural lemon flavor. For decoration, lemon and vanilla royal icing. Not only did I get to play around with a new twist on my sugar cookie recipe, but I practiced my piping technique with a simple, yet elegant sunflower design.
I can’t wait to try more flavors! While this was a fun experience with flavors, they don’t always turn out the way you want when you are trying new things. I tried a new cupcake recipe last week. It was a coconut cupcake with a pineapple filling and my new found favorite, coconut whipped cream frosting. While the cake and frosting were yummy, the pineapple filling was not exactly what I had thought it would be in my mind. So, I lived and learned. Next time I will use white sugar and pineapple pieces instead of crushed pineapple and brown sugar.
It’s normal to become disappointed in a fail. However, there is no learning experience in always nailing every challenge. So, don’t get overwhelmed when things don’t work out as planned. Use it as a chance to problem solve.
Lemon Sugar Cookies
Ingredients
Lemon Sugar Cookies
- 1 cup Unsalted butter room temperature
- 1 cup Granulated white sugar
- 2 tsp Lemon zest
- 1/2 tsp Vanilla extract
- 3 tsp Lemon extract
- 1 Egg
- 2 tsp Baking powder
- 1/2 tsp Himalayan pink sea salt
- 3 cups AP flour
Lemon Royal Icing
- 2 lbs Powdered sugar
- 5 tbsp Meringue powder
- 2 1/2 tsp Lemon extract
- 1/2 tsp Vanilla extract
- 1/2-3/4 cups Warm water
- Food coloring of your choice
Instructions
To make the Cookies:
- Preheat oven to 350° F.
- In bowl, measure out the sugar and zest the lemon over the sugar. Press the zest into the sugar and set aside.
- In a separate bowl, whisk the flour, salt and baking powder together.
- With a paddle attachment, cream the butter with the sugar and lemon zest mixture. Using a rubber spatula to put the sugar from the sides and bottom of the bowl.
- Add the egg and the extracts with the mixer on low. Mix enough so everything is incorporated.
- Slowly add the flour mixture a little at a time. The dough will go from crumbly to sticky in just a few minutes. Once it starts to stick to the paddle, stop the mixer and use the spatula wipe down the bottom and sides of the bowl and continue to mix on low for 1 more minute.
- On a floured surface, roll out your dough and use a cookie cutter to make the cookie shapes of your choice.
- Put your cut out cookies on to a pan lined with parchment paper and into the oven. Depending on the size of your shapes, cook for 8-9 minutes or until the bottom of the cookies are golden brown.
To make the royal icing:
- Measure out the flavoring and half of the water into a mixing bowl.
- Whisk sugar and meringue powder together.
- Slowly add the add the water and flavor mixture to the sugar and meringue mixture. It will be a bit lumpy.
- Add additional water, a little at a time until you get the consistency you want. (Thicker for outlining, thinner for flooding)