I’m traveling for work today so I’m feeling out of sorts and missing my man back at home. Whenever I travel I always search for that comfort, and it’s usually in the shape of food. For me it’s either cookies or gummy bears, so I thought I’d share one of my favorite cookie recipes!

Lemon is probably one of my favorite underrated flavors! I love lemon bars, lemon aides, lemon meringue pie, and especially lemon cookies! If something has lemon in it I’m bound to love it. When looking for a treat to take to a summer potluck I wanted to find a lemon sugar cookie to take. I found these by Deliciously Sprinkled on Pinterest, this recipe is amazing, and her cookies are beautiful.

I used her recipe for a while, and keep it bookmarked just incase, but I wanted a more “in your face” lemony taste so I started to play with the lemon part of the recipe a little. Whenever I go to a potluck now I always always make these cookies. They disappear before any other cookie (and I’ve made them at many different locations).

My alterations to the original recipe have morphed into lemony perfection over the years, I once morphed it too far, but we won’t talk about those giant pancake cookies! I’ll just say not to add too much lemon juice.

It’s a double perk that when zesting the lemons my kitchen will smell like lemons, then when baking the cookies it smells like cookies… so when following this recipe my kitchen will smell amazing throughout the whole cookie process!!

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Lemon Sugar Cookies

Ingredients:

Zest of 2 1/2 Lemons (as much as possible)
3 Egg yolks
1/2 Tbsp. Lemon juice, fresh squeezed
3/4 Tbsp. bottled Lemon juice, cold
2 1/2 C. All-purpose flour
1 tsp. Baking powder
3/4 tsp. Baking soda
1 1/2 C. Granulated sugar
1 tsp. Vanilla extract
1 C. Margarine

Instructions:

1. Preheat oven to 350 degrees.
2. Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
3. In a large bowl, cream together the butter, and 1 1/4 C. granulated sugar. Mix in egg yolks, vanilla extract, lemon zest, and lemon juice.
4. Add dry ingredients to wet and mix until just combined.
5. Scoop dough into balls, about 2 Tablespoons each, roll in remaining sugar and place onto prepared cookie sheet approximately 2 inches apart.
6. Bake for 15-18 minutes or until tops of cookies start to crack.
7. Let cool completely on a wire rack.

Tips:

• These cookies can spread quite a bit while cooking, so it’s recommended to place them no closer than 2 inches apart or you may have to cut them apart with the spatula. See image above from my Harry Potter party where some of the cookies ran into each other.