"A delicate, sugary crust gives way to a soft, chewy cookie in this homespun classic.
It's sweetness is enhanced by a hint of lemon."
Tips: Use an ordinary plate easel as cookbook or iPad stand.
The recipe called for an electric mixer, but I prefer mixing it by my hands because it called old-fashioned so I want to try out!
And it was tiring hehe but I enjoyed it, it's a fun baking.
Mix sugars, lemon zest and butter until pale and fluffy by whisk and then when you start mix eggs and flour use a wooden spoon.
Sprinkle tops with sugar.
Ta-da. The smells is so breath-taking, when I ate first bite, I was flying like a little girl playing in the graden at around in the house. I can't explain how delicious it is.
Old-Fashioned Sugar Cookies:
Adapted from Martha Stewart.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup packed light-brown sugar
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup unsalted butter, (2 sticks), softened
2 large eggs
Sanding sugar, for sprinkling
- Preheat oven to 350ºF / 180ºC.
- Sift flour, baking soda, and salt into a bowl; set aside.
- Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined.
- Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar.
- Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.