Zutaten für Summer Lemon Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 cup rolled oats
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Zubereitung von Summer Lemon Sugar Cookies
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon zest and ½ cup fresh lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup rolled oats.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Lightly grease a cookie sheet and lightly dust with flour.
- Roll level tablespoonfuls of dough into balls. Grease a flat-bottomed glass or custard cup, dip it in sugar, and gently flatten each ball to ¼ inch thickness.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
12g
Carbs
5g
