Lemon Sugar Cookies

by NICHOLAS AMMATURO on September 10th, 2011

I have not posted in a while, which is a combination of new job and computer crashed. The new job had me traveling every other week, so there was lots of take-out and not so much cooking/baking. The computer crashing was just frustrating and I was just lazy at re-installing everything. Almost a year later here we are. I selfishly am only making these cookies because I bought an ice-cream maker and made fresh strawberry ice-cream and wanted to make ice-cream sandwiches. You could easily buy strawberry ice cream at the store and do this, but I had some extra time. Enjoy, these are perfect for the summer.


  • 1 cup butter, at room temperature
  • 1 ½ cups sugar
  • Zest from 1 lemon, about 2 tablespoons
  • 2 large eggs
  • Juice from ½ lemon, about ¼ cup
  • ¼ teaspoon vanilla extract
  • 2 ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


Preheat oven to 350°F. Line cookie sheets with parchment paper.


In the bowl of a stand mixer fit with the flat beater attachment, cream together butter, sugar and lemon zest until mixture is light and fluffy.

This can also be done with a hand mixer and a large bowl.

Beat in eggs, one at a time, then mix in lemon juice and vanilla extract.

In a separate bowl, whisk together flour, baking powder and salt.

With mixer set to the slowest speed, gradually mix the flour mixture into the butter and sugar mixture until combined.

Shape cookie dough into 1½” balls and place on cookie sheet 2″ apart.


Bake cookies for 15 minutes, until cookies are firm, they’ll brown slightly on the edges.


Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container for a few days.


Icrecream Sandwich


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