Celebrate Memorial Day with One Potato's Lemon Sugar Cookies!
Perfect to take with you to Picnics, BBQs, and Patriotic Parties.
Love a picnic? Looking forward to a BBQ? We combine the sweet and tart flavor of lemonade with some red, white and blue decorations to present (drum roll) One Potato's Lemon Sugar Cookies. These sweet treats are great to bring to a party, and if you double the recipe, you can store the dough in the fridge to enjoy another batch on a different day.
We like this set of cookie cutters because they can be used for Memorial Day, 4th of July, Labor Day and Election Day! We also like this plant-based food coloring you can use both in the cookie dough and for icing on top. For other decorating options, there are edible markers and our favorite Supernatural Rainbow Pop! Sprinkles! If your cookies will be gobbled up quickly, using halved blueberries and sliced strawberries are a great fresh alternative.
Lemon Sugar Cookies
To make 1 dozen cookies
Tools: Cooling rack, Large Bowl, Hand Mixer (if you are in the market for a new hand mixer, this one is cordless - liberating), Spatula, Baking Spatula, Decorating kit (bags & tips), Silpat (This is a great investment - perfect for cookies and roast veggies. And more eco-friendly than parchment paper.)
Ingredients
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1/2 cup Unsalted Butter, softened
3/4 cup Sugar
1 Large Egg
1 1/2 teaspoon Vanilla
2 teaspoons Lemon Zest
Icing Ingredients
To make 3 Cups
4 cups (about 1 lb.) Powdered Sugar (confectioners' sugar)
5 tablespoons Warm Water
3 tablespoons Meringue Powder
(Meringue Powder included in the Instacart link)
Directions:
Preheat oven to 350° F.
In a bowl, whisk together the flour, baking powder and salt.
In the bowl of a standing mixer (or using a hand mixer) cream together the butter and sugar for 3 minutes on medium to high speed, or until light and fluffy.
Add the egg, vanilla, and lemon zest and beat until just incorporated.
Turn the speed to low and slowly add the flour mixture until the dough comes together.
Form the dough into a ball and wrap in parchment paper. Place the dough into the fridge for 30-minutes or 4 days. (You can also pop into a container and place in the freezer for up to 3 months.)
Using a lightly floured rolling pin, roll out the dough onto a lightly floured surface until 1/4″ thick and even.
Use cookie cutters to cut out desired shapes (this is a great step to involve your kids!).
Using a spatula, transfer the cut-outs onto a Silpat or parchment-lined cookie sheet.
Bake for 15 minutes, rotating the tray from back to front halfway through cooking until the edges just turn golden.
Cool cookies on a rack.
Icing Directions:
While the cookies are baking, wash your electric mixer bowl so you can use it for making your icing.
Add all ingredients to your mixer bowl. Beat all ingredients together at low speed until icing forms peaks, about 7-10 minutes at low speed with a standing mixer, or 10-12 minutes at high speed with a hand-held mixer.
While mixing, monitor the consistency of your icing.
If too stiff, add more water, 1 teaspoon at a time.
If icing is too thin, add powdered sugar, 1 teaspoon at a time.
You can choose the consistency of your icing - if you want a thicker consistency to use for thicker and more 3-D decorating, follow the current measurements here. For a slightly thinner consistency for outlining cookies and lighter decorations, add 1/8 teaspoon of water for every cup of stiff icing (for this recipe that makes 3 cups, that’s approximately 3/8 teaspoons added and monitored one at a time).
The icing is finished when you can see stiff peaks form. Cover the icing bowl with a damp cloth to keep the icing fresh and tap the bowl on the table several times to force the air bubbles up. Gently stir the top surface to release the air.
Add coloring (if desired) and decorate your cookies to your heart’s content!
Substitutions and Dietary Considerations
Gluten-Free: In this recipe, you can substitute your favorite GF-baking flour 1:1.
Getting Kids Involved
Depending on the ages of your kids, you can have them
hunt for the equipment and ingredients
measure ingredients into a separate bowl first (to prevent spills)
combine ingredients
roll the dough
use the cookie cutters to cut their favorite shapes
AND DECORATE - our little kids like a more abstract approach to decorating and we are okay with that! But we also like to encourage them to try different designs and techniques as their motor skills evolve. Teens can amaze you!
Pro Tips
If using interestingly shaped cutters, check on the cookies 2-3 minutes before the recommended baking time. Thin edges can sometimes brown (and burn) more quickly.
Because the meringue powder is shelf-stable, you can store extra royal icing in an airtight container at room temperature for up to 2 weeks. Use it for that second or third batch of cookie dough you’re keeping in your fridge!