I knew I would be making sugar cookies around Christmas time, and I also knew I was going to find a new recipe this year. It wasn’t that I didn’t have a good recipe; it was just too much of a good thing. The full recipe yields more than 12 dozen cookies. Talk about a baking marathon! Obviously, I could half, or even quarter, the recipe, but it was also time for a change of texture. Instead of my usual crisp sugar cookies, I was craving some chewy ones. allrecipes.com is my go-to source for recipe browsing, and I quickly found a recipe for lemon sugar cookies. This pantry-friendly recipe does not require lemon juice or zest, so it had potential as a recipe box staple that didn’t require a grocery store run for fresh lemons.
Several weeks ago, I shared how much we loved Sonoma Syrup Co. Vanilla Bean Extract “Crush”. Its mellow intensity gave a simple custard incredible vanilla flavor. On the heels of that discovery, I had picked up a bottle of Sonoma Syrup Co. Lemon Extract, and now there was an opportunity to try it. This small-batch extract is made from California lemons using a cold-process method that produces more complex flavor. Its aroma was less harsh than that of another brand of lemon extract I had in the pantry, and it definitely had a more complex bouquet than the national brand. I was hopeful for the same successful outcome as Sonoma Syrup Co. vanilla extract had produced. Reviewers of the lemon sugar cookie recipe frequently suggested increasing the amount of lemon extract, and the recipe below reflects that change.
Lemon Sugar Cookies
- 3/4 cup butter (use the real stuff!)
- 1 cup white sugar
- 1 egg
- 2 tablespoons corn syrup
- 2 teaspoons Sonoma Syrup Co. Lemon Extract
- 2 cups King Arthur All-Purpose Unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup white sugar
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour. Preheat oven to 325°. Line cookie sheets with parchment paper. Roll chilled dough into walnut-sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet Bake 12 minutes in the preheated oven, or until very slightly golden brown. Allow cookies to cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to complete the cooling process. Makes about 4 dozen cookies.
The corn syrup gave the cookies a satisfying, chewy texture. The lemon extract performed as expected, yielding cookies with an intense, yet mellow lemon flavor. It was late afternoon when the last cookie sheet came out of the oven, so enjoying a cup of tea and a warm cookie seemed to be in order. Now, if the dish fairy had just washed the cookie sheets while I was relaxing, it would have been perfect!
Using great ingredients in your cooking and baking makes for great taste. Karen Campion, Sonoma Syrup Co.’s founder, has created a stellar line of products that capture the flavors of the Sonoma area. Make Sonoma Syrup Co. your resource for artisanal extracts, simple syrups and bar mixers, breakfast syrups, and cheese accompaniments.