soft lemon cookies

Cookie Dough

• 4.5 cups all purpose flour (650g)
• 1 teaspoon baking soda (6g)
• 1/2 teaspoon cream of tartar (3g)
• 1/2 teaspoon salt (3g)
• 1 cup margarine, room temperature (226g)
• 2 cups granulated sugar (400g)
• 2 eggs, room temperature
• 2 tablespoons milk (1oz)
• 2 tablespoons fresh lemon juice (1oz)
• 1 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
• a small amount of yellow food coloring (optional)

Lemon Sugar Coating

• 3 tablespoons granulated sugar
• 3 tablespoons lemon zest (~ zest of 4 lemons)

Lemon Icing

• 1 cup powdered sugar (120g)
• 2 tablespoons fresh lemon juice (30g)

1. Prepare a cookie sheet topped with parchment paper. Set aside.
2. In a large bowl mix together flour, baking soda, cream of tartar, and salt. Set aside.
3. In the bowl of a stand mixer, beat margarine for 1 minute.
4. Add sugar and beat until combined.
5. Add eggs, milk, and extract. Beat well.
6. Add in dry ingredients, one-half at a time, and beat until just combined. Scrape down the sides and bottom of the mixing bowl to ensure all flour is incorporated.
7. Preheat oven to 375 degrees.
8. In a separate bowl or food processor, mix coating ingredients to make lemon sugar.
9. Scoop dough from the mixing bowl using a spoon or cookie scoop and form the dough into 2-inch balls.
10. Roll dough balls in lemon sugar mixture until the ball is coated on all sides.
11. Place the cookie dough balls on the prepared cookie sheet, two inches apart.
12. Using a drinking glass, gently press on the dough balls to flatten them slightly.
13. Bake cookies for 13-14 minutes. Remove the cookie sheet from the oven and leave baked cookies on the tray for one minute.
14. Transfer cookies to a cooling rack.
15. In a separate bowl combine icing ingredients and mix to combine. Drizzle or dip cooled cookies in the icing.
16. Store cookies in an airtight container.

Makes approximately 31 cookies