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Home > posts > 2019 > 11 > 2019-11-28_Lemon_Sugar_Cookies.html
Lemon Sugar Cookies
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I made lemon sugar cookies for Thanksgiving[@rev]. I decided to check some of my cookbooks and found them in America's Test Kitchen[@rev]. That recipe talked about how they can be finicky but their recipe was not. And it did seem pretty easy so I used theirs.
To make them Lemon Sugar Cookies, I added the zest of two lemons. I added the zest of one with the dry ingredients and then remembered that Meredith and I had discussed a different strategy. For the second lemon, I took a bit of the sugar and pressed the lemon with it in a mortar and pestle. It is impossible to know which one worked better but in the future, I will just do the mortar and pestle method. I suspect that was the main one.
The recipe said it would be a soft dough and they were not kidding! It came out super, super, super soft. I thought it was going to turn to soup. I did use room temperature cream cheese. It helped it blend better but I wonder if it would have done better with firmer.
I did follow the directions of baking them in batches. Not sure if it was needed since I used convection.
Other notes: