Lemon Frosted Sugar Cookies

by Allison @ Alli 'n Son on December 11, 2012

There are few things in this life that I love more than baking with the kiddo. It’s a little piece of me, that I can share with him, and teach him to love.

It’s a way for us to bond over a shared interest.

It’s a way for us to spend some one-on-one time together. Buried elbow deep in flour. Sugar sparkling like glitter. Fingers greasy with butter. Belly laughs filling the house.

My Christmas wish came a little early this year. I hoped that the kiddo and I would share a few magical moments together, making cookies. I wished that I wouldn’t have to trick him into helping me.

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I wished that he would have fun, the entire time, and I that I wouldn’t lose patience when he wanted to do things his way. Even if that way included stuffing a ninja cookie cutter full of cookie dough.

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Hey, we all do things our own way, right?

I got my wish. I must have been good this year.

Here’s to Christmas. The Holidays. Spending time with our loved ones. Family. Friends. Ninjas.

Here’s to creating new family traditions. Filling our bellies. Overflowing our souls.

Here’s to giving our hearts to those we love. Those in need. Receiving people that our souls crave with open arms.

And here’s to stuffing our faces full of cookies. Cookies. COOKIES.

Lemon-Frosted Sugar Cookies

Lemon Frosted Sugar Cookies

Lemon Frosted Sugar Cookies

Create family traditions with sweet, frosted sugar cookies with a touch of lemon.

Ingredients

    Sugar Cookies
  • 1-1/2 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Lemon Frosting
  • 2 cups powdered sugar
  • 1-1/2 tablespoons milk
  • 1-1/2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
  • Food coloring (optional)

Instructions

    Sugar Cookies
  1. Using an electric mixer on medium speed, beat together the powdered sugar, butter, vanilla, almond and egg until fluffy. On low speed mix in the flour, baking soda and cream of tartar until combined. Dough will be crumbly.
  2. Press the dough into a ball, cover and refrigerate at least 2 hours, or overnight.
  3. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper, silicone baking mat* or spray with nonstick spray.
  4. Start with 1/4 of the dough and roll out on a lightly floured surface to 1/4-inch thick. Cut into shapes with your favorite holiday cookie cutters. Place on perpared cookie sheets.
  5. Bake for 7-8 minutes in the preheated oven, until cookies are cooked through but have no begun to brown. Cool cookies on pans for 5 minutes, then move to a wire rack. Cool completely before frosting.
  6. Repeat with the remaining dough.
  7. Lemon Frosting
  8. In a small bowl stir together the powdered sugar, milk, lemon juice and vanilla extract. Add more sugar or milk/lemon juice to adjust the thickness. If coloring the frosting, evenly divide into bowls and stir in 2-3 drops of food coloring.
  9. Using a butter knife, frost the cooled cookies and decorate with sprinkles. If frosting thickens while you are working, add a little more milk or lemon juice to thin out.

Notes

Cookies inspired by Betty Crocker Cookbook (Bridal Edition). Frosting inspired by MyRecipes.com

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