The Art of Baking: A Recipe for Lemon Sugar Cookies

When it comes to baking, there are few things more important than getting the ingredients right. For this recipe, we decided to cut the sugar in half compared to the original recipe we had seen, but also halved the entire recipe to ensure that it would be enough for our needs. This was a bit of a compromise, as we wanted to use our stand mixer to cream together the butter and sugar, but not have too much dough left over.

Using a hand blender or other alternatives such as whisking by hand were options we considered, but ultimately decided against them. Instead, we chose to do everything by hand, starting with creaming together the sugar, butter, and lemon zest. This is where the magic happens, and the mixture begins to take on that lovely light and fluffy texture that we all know and love.

Once our mixture was well combined, we added in the lemon juice and vanilla paste. Unfortunately, our vanilla paste had a bit of clumping going on, which made it difficult to mix in smoothly. However, despite this issue, our cookies still turned out great, with a lovely bright flavor that really brought out the citrus notes in the lemon.

Using vanilla extract would also have worked well for this recipe, and we appreciate how versatile it is. It's easier to use than a vanilla bean, and still gives you those nice little pits of flavor throughout. We love using vanilla paste because it's so convenient and easy to work with, but if you don't have it on hand, extract will do the trick.

Next, we added in our eggs, which we cracked into a separate dish first to make sure there were no bits of shell in them. This is an important step, as you really don't want any shells or other debris in your final product. We then mixed these eggs into our mixture, using the same tool we had used to cream together the butter and sugar. Once everything was well combined, we added in a little more air by whisking it with a whisk, which helped to lighten the texture of the dough.

With our wet ingredients all mixed up, we turned our attention to the dry ingredients – flour, baking powder, and salt. We blended these together until they were nice and smooth, making sure to get rid of any lumps or clumps. Then, we added everything together into a single mixture, taking care not to overmix it.

One of the most important things to remember when baking is not to overmix your dough. This can cause the gluten to develop too much, leading to tough and chewy cookies that are just plain unpleasant. We made sure to stop mixing as soon as everything was combined, and then let our mixture chill in the fridge for about an hour before we even thought about rolling it out.

This chilling process gave us a chance to relax and wait patiently for our dough to come together. It's also a great way to ensure that there are no dry spots or chunks of flour left over, which can be a real problem if you're not careful. Once our mixture was chilled and ready to go, we took some spoonfuls and rolled them into balls. We then gently coated each ball in powdered sugar, being careful not to apply too much pressure.

Finally, we popped our cookies onto a baking sheet lined with parchment paper and into the oven they went. As you can see from the photo, they spread out just a little bit as they baked – but this is completely normal for these types of cookies. We let them cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.

When we took our first bite of one of these lovely lemon sugar cookies, I couldn't help but feel a sense of satisfaction and joy. The lemon flavor was bright and citrusy, with just the right amount of sweetness from the sugar. And that lemon zest really came through – it added such depth and complexity to the cookie that I can only imagine how wonderful it would be if you were able to taste it.

As I looked at our cookies in all their glory, I couldn't help but think about the simple joys in life. Baking is one of them – there's something so special about creating something delicious from scratch, with your own two hands. And when you get it just right, like we did with these lemon sugar cookies, it's truly magical.

So if you're looking for a new recipe to try, I highly recommend giving these lemon sugar cookies a shot. They're easy to make, and the end result is well worth the effort. Just be sure to take your time and don't overmix – that's the key to making truly delicious cookies every time.

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"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have these beautiful and light lemon cookies for you as our recipe and before we get started I'd like to remind everyone that we have an affiliate link with Chef temp if you need a meat probe or kitchen thermometer please check out the link in the description below and use code loveyou food on checkout for 15% off your order we also have a patreon if you'd like to support us there and help us keep doing what we're doing in the meantime here's the ingredients for these cookies we have some lemons some flour some baking powder a little bit of salt some eggs some just plain white sugar some vanilla we're using vanilla paste but you can use extract as well and some butter and you want that to be softened now we're going to be using both the zest and the juice from these lemons now we're going to use the zest from two lemons and the uh the juice from one we want about 2 tablespoons of the zest that's where most of that lemon Aroma is going to come from and we're just going to use the the juice from just one lemon so you've got uh we're going to run the juice through our strainer here make sure we don't get any seeds in there or anything like that and this was a pretty juicy lemon we're only going to be using about a tablespoon of that but it's always nice to have you know fresh lemon on hand to use for whatever you need it for so we're going to cream together the butter the sugar and the lemon zest together and that's going to be our start for these cookies so we want to get these three things together now you can also do this we made about a half recipe for the uh for what we had seen this recipe for but I mean we changed a lot of things we cut the sugar in about half for the recipe that we had seen but we also cut the whole recipe in half so it wasn't really enough for us to use our stand mixer if you'd prefer to use a a hand blender or something like that to do this you can we just did it by hand so we're just creaming together the sugar the the uh butter and the lemon zest we're going to add once that's done we're going to add in the lemon juice and the vanilla paste now ours unfortunately had a little bit of clumping going on so there's a little bit of clumping in our vanilla paste uh still had that great you know vanilla flavor we love the vanilla paste because it's uh easier to use than a vanilla bean and you still get those nice little Pips through there um but extract will work just fine for this you can you can use your vanilla extract and it's going to be just fine so once those are combined we're going to toss in our eggs now we crack our eggs into a little side dish first just to make sure that there's not any bits of shell because you really don't want that in your final product you don't want bits of shell in your in your cookies or anything like that so we're just going to put them into a side dish first and then into our mixture so we're going to mix those eggs in there uh and we're just going to start mixing it together with the same thing we use to cream everything together but once it gets a little more liquid we can move on to our whisk which is going to help it become a little bit lighter you're going to incorporate a little bit more air in there as well once that's done we're going to uh mix together our dry ingredients so there is the flour the baking powder and the salt so we're just going to blend those together nicely make sure they're well combined and then we're just going to add all of that together into our mixture and then we're going to stir these together and you don't want to overmix this it's really important that you don't over miix these because you don't want to hold lot of gluten production honestly from the flow so we're just going to make sure that it is just come together at the end you don't want any dry spots or anything like that any chunks of flour un um unmixed in but once you have that once you have that nice uniform mix then you want to stop you want that to just sit there uh we're actually going to chill this for about an hour before we use it so we're just going to sort of flatten it out to give it a little more space to be uh to be cool and we're going to cover that and put it in the fridge so and once that is well combined we're going to pop that into the fridge there's no more bits of flour or anything and then once it's chilled for about an hour you could also do it overnight we're going to take some spoonfuls and just roll them into balls and then gently uh coat the balls in the uh in some powdered sugar now you want to be delicate they are fairly delicate at this point even though they've been chilled for a while as they're a little stiffer but you do want to be gentle with them because they are it's it's a it's a pretty gentle cookie batter or a delicate cookie batter and we're just going to pop these onto a Sil Pat and you can do whatever you want to flatten them they're not going to spread too much in the oven they are going to spread a little bit and we're just going to use our fingers for that and into the preheated oven they go and when they're done as you can see they did spread out just a little bit so you don't see the fingerprints on the top anymore don't use a fancy pattern because it's probably not going to stay um but once they are nice and set and they've cooled a little we're going to transfer those onto a rack to finish cooling in all the way and you could still eat these when they're still a little bit warm you definitely want to wait uh until they're just above room temperature and you can see they've got that lovely light fluffy interior they've got a really bright lemon flavor and that lemon zest really comes through it brings a really bright amazing lemon flavor to these and they're awesome I really hope you'll give these a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we' like to thank our patrons over on patreon if you'd like to support us there I'll put a link for that in the description below as well and remember to love your foodand welcome back to love your food this week we have these beautiful and light lemon cookies for you as our recipe and before we get started I'd like to remind everyone that we have an affiliate link with Chef temp if you need a meat probe or kitchen thermometer please check out the link in the description below and use code loveyou food on checkout for 15% off your order we also have a patreon if you'd like to support us there and help us keep doing what we're doing in the meantime here's the ingredients for these cookies we have some lemons some flour some baking powder a little bit of salt some eggs some just plain white sugar some vanilla we're using vanilla paste but you can use extract as well and some butter and you want that to be softened now we're going to be using both the zest and the juice from these lemons now we're going to use the zest from two lemons and the uh the juice from one we want about 2 tablespoons of the zest that's where most of that lemon Aroma is going to come from and we're just going to use the the juice from just one lemon so you've got uh we're going to run the juice through our strainer here make sure we don't get any seeds in there or anything like that and this was a pretty juicy lemon we're only going to be using about a tablespoon of that but it's always nice to have you know fresh lemon on hand to use for whatever you need it for so we're going to cream together the butter the sugar and the lemon zest together and that's going to be our start for these cookies so we want to get these three things together now you can also do this we made about a half recipe for the uh for what we had seen this recipe for but I mean we changed a lot of things we cut the sugar in about half for the recipe that we had seen but we also cut the whole recipe in half so it wasn't really enough for us to use our stand mixer if you'd prefer to use a a hand blender or something like that to do this you can we just did it by hand so we're just creaming together the sugar the the uh butter and the lemon zest we're going to add once that's done we're going to add in the lemon juice and the vanilla paste now ours unfortunately had a little bit of clumping going on so there's a little bit of clumping in our vanilla paste uh still had that great you know vanilla flavor we love the vanilla paste because it's uh easier to use than a vanilla bean and you still get those nice little Pips through there um but extract will work just fine for this you can you can use your vanilla extract and it's going to be just fine so once those are combined we're going to toss in our eggs now we crack our eggs into a little side dish first just to make sure that there's not any bits of shell because you really don't want that in your final product you don't want bits of shell in your in your cookies or anything like that so we're just going to put them into a side dish first and then into our mixture so we're going to mix those eggs in there uh and we're just going to start mixing it together with the same thing we use to cream everything together but once it gets a little more liquid we can move on to our whisk which is going to help it become a little bit lighter you're going to incorporate a little bit more air in there as well once that's done we're going to uh mix together our dry ingredients so there is the flour the baking powder and the salt so we're just going to blend those together nicely make sure they're well combined and then we're just going to add all of that together into our mixture and then we're going to stir these together and you don't want to overmix this it's really important that you don't over miix these because you don't want to hold lot of gluten production honestly from the flow so we're just going to make sure that it is just come together at the end you don't want any dry spots or anything like that any chunks of flour un um unmixed in but once you have that once you have that nice uniform mix then you want to stop you want that to just sit there uh we're actually going to chill this for about an hour before we use it so we're just going to sort of flatten it out to give it a little more space to be uh to be cool and we're going to cover that and put it in the fridge so and once that is well combined we're going to pop that into the fridge there's no more bits of flour or anything and then once it's chilled for about an hour you could also do it overnight we're going to take some spoonfuls and just roll them into balls and then gently uh coat the balls in the uh in some powdered sugar now you want to be delicate they are fairly delicate at this point even though they've been chilled for a while as they're a little stiffer but you do want to be gentle with them because they are it's it's a it's a pretty gentle cookie batter or a delicate cookie batter and we're just going to pop these onto a Sil Pat and you can do whatever you want to flatten them they're not going to spread too much in the oven they are going to spread a little bit and we're just going to use our fingers for that and into the preheated oven they go and when they're done as you can see they did spread out just a little bit so you don't see the fingerprints on the top anymore don't use a fancy pattern because it's probably not going to stay um but once they are nice and set and they've cooled a little we're going to transfer those onto a rack to finish cooling in all the way and you could still eat these when they're still a little bit warm you definitely want to wait uh until they're just above room temperature and you can see they've got that lovely light fluffy interior they've got a really bright lemon flavor and that lemon zest really comes through it brings a really bright amazing lemon flavor to these and they're awesome I really hope you'll give these a try if you like this recipe please do like and subscribe and if you have any recipes you'd like to see Chef Caleb try on the Channel please let us know in the comments below we' like to thank our patrons over on patreon if you'd like to support us there I'll put a link for that in the description below as well and remember to love your food\n"