The versatility of these cookies makes them essential for just about any occasion. Lemony and luscious, these refreshing cookies are ideal during spring and summer. Change the color with some food coloring for the perfect Christmas sugar cookie. You may want to start this recipe early in the day, as the dough requires at least four hours to chill.

Recipe by Oxmoor House September 2006


Recipe Summary

20 cookies (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • To prepare cookies, beat granulated sugar and butter in a large bowl with a mixer at medium speed until well blended (about 4 minutes). Add egg, egg white, and next 3 ingredients, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients in a bowl. Add flour mixture to sugar mixture, stirring well. Spoon dough onto plastic wrap; flatten to a 1 1/2-inch thickness. Cover tightly with plastic wrap; chill 4 hours or overnight.

  • Preheat oven to 400°.

  • Roll dough to a 15 x 12-inch rectangle on a heavily floured surface. Cut dough into 20 (3-inch) squares using a sharp knife. Place squares 2 inches apart on ungreased baking sheets. Bake at 400° for 8 minutes or until golden. Immediately remove cookies from pans using a wide spatula; cool on wire racks.

  • To prepare frosting, combine powdered sugar and next 3 ingredients. Stir in food coloring, if desired. Spread about 2 teaspoons frosting over each cookie with an offset spatula, or place frosting in a small zip-top plastic bag, snip a tiny hole in 1 corner, and drizzle frosting over cookies. Sprinkle with assorted sugar sprinkles, if desired.