Can we talk about what makes us fall madly in love today?
So much makes me pause, catch my breath—breathe. This morning, these cookies were cause for the second, third time around.
How can simple ingredients create a commotion? Lemon, vanilla, nutmeg and sugar have their way. Cookies form, personalities sprout and flower after flower—I fall.
Lemon Sugar Cookies
Buttery sugar cookies brighten with lemon, vanilla bean and nutmeg.
Please and thank you very much.
Cookies!
A dough and embossing video.
A chocolate dipping video.
Flour – I made embossed hearts at Christmas using all-purpose flour. This time, I used half all-purpose and half white whole wheat.
Lemon Zest – we like the cookies with more zing, so included a range for lemon zest this time.
Lemon Sugar – On embossed but especially un-embossed, lemon sugar is perfect for these cookies! I included the recipe below.
Vanilla – The paste adds heavenly flecks but extract is great in place too.
Embossed Rolling Pins
In the heart of Krakow, Poland is the Kazimierz, the former Jewish District. While weaving our way through history, there stood a sweet woman selling handmade embossed rolling pins. Purchasing in country and from her felt good but carrying country to country, not so much.
A back of the mind whisper said “Etsy” so if you don’t already have one, there are many great sellers. Amazon is another choice. I may have seen them at Sur La Table too. Un-embossed cut cookies have a style all their own, especially with lemon sugar!
Tricks of the Sugar Cookie Trade
✱ Butter – temperature is important. Not too soft. A spoon barely pressed into the butter is perfect!
✱ Chill the dough, preferably one hour. We didn’t have one hour this time so shortened with fifteen in the freezer and fifteen to thirty in the fridge.
✱ Careful to mix, especially when incorporating flour—just until, is perfect.
✱ Divide dough into two or even three disks, as once working, moving quick is the name of the cookie game.
✱ Rolling – try keeping the surface even Steven.
✱ Cookie cutting, once pressed twist a tiny bit; the cookie will be easier to remove.
✱ Thicker cookies are easier to move from the mat and better to eat too!
Baking Times
– a personal choice –
For softer cookies –
Bake until the center is puffy, about 8-10 minutes. Remove BEFORE the edges begin to brown.
For crisper cookies –
The edges may begin to brown. Because ovens vary, it’s important the cookies don’t dry, crack, or over-bake. Bake about 10-13 minutes.
Spice
I’m a sucker for spice. With a teaspoon of nutmeg, there’s only a hint of spice. Clove and cinnamon are amazing in these cookies too.
Lemon Sugar
On embossed, lemon sugar likes to hides the beauty; I put some on a couple anyway. On plain, frosted, or chocolate dipped—move out the way!
Take a 1/4 cup sugar, combine with 1 teaspoon lemon zest (packed). Stir or rub together with your fingers.
Sprinkle away.
The tiny cookies, soul stealing.
I have to remind myself when baking:
similar sizes + cookie tray = same time.
Yay!
Chocolate and Sprinkles
These cookies impress by their sweet selves. Many prefer chocolate too though.
Is that you?
Then Let’s Dip
Option One:
The quick and dirty – melt uniform chopped or chocolate chips in a microwave safe bowl. Start with 1 minute on high, then in 20 second bursts, stir after each interval.
Ready is when the chocolate is almost completely melted, then stir the rest of the way until melted and a lifted spoon streams chocolate <3
Option Two:
Proper, civilized, delicate and not so dang frantic – add one inch water to double boiler or bowl fitted over a pot. Set over medium heat. Once warmed, add chopped chocolate or chips to the bowl. Melt chocolate, while stirring every so often.
* Keep chocolate heated over simmer the whole dipping time. Stir every so often.
Dip half the cookie in the chocolate, then (so the cookie lays flat once dry) scrape the bottom lightly against the edge of the bowl.
Sprinkle with sanding/turbinado/raw sugar or sprinkles, then lay on a wire rack until set.
While taking pictures, I took bite, picture, bite, picture, bite, picture.
I looked through the viewer and staring back…this little flower.
What makes you fall madly? I’d love to hear.
Flower Embossed Lemon Sugar Cookies
Ingredients:
- 3 cups flour, (1/2 unbleached all-purpose & 1/2 white whole wheat) (sea level = 2¾ cups)
- 1 teaspoon baking powder (sea level = 2 teaspoon)
- 1 teaspoon fresh ground nutmeg
- pinch kosher salt
- 1 cup or 2 sticks unsalted butter, room temperature
- 1 cup minus 1 T cane sugar (sea level = 1 cup)
- 1-2 teaspoons lemon zest - packed
- 1 large egg
- 1/2 teaspoon vanilla bean paste or extract (sea level = 1/4 teaspoon)
- 2 teaspoons lemon juice
Chocolate Dipped
- 6-12 ounces chocolate, melted - uniform chopped or chips
- sanding sugar or sprinkles
Lemon Sugar
- 1/4 cup cane sugar
- 1 teaspoon lemon zest
Instructions
- In a medium bowl mix flour, baking powder, nutmeg, and salt. Set aside.
- With an electric mixer on high — cream butter, sugar and lemon zest in a large bowl until light and fluffy, about three minutes. Add egg, vanilla, and lemon juice—mix until just combined, a minute or two.
- Reduce mixer to low; add the flour mixture in three batches, making sure each is just incorporated before moving to the next. Dough may be a bit sticky but soft and smooth too.
- Divide dough in half, flatten to 1-inch disks, wrap and refrigerate for one hour or overnight.
- Preheat oven to 375°F.
- Using a lightly floured work surface, standard rolling pin, and one dough disk— roll to slightly above 1/4" thick. If embossing, lightly flour the pin, tap once against the counter, then apply medium pressure, and pass one time across. Re-flour and pass again through only un-embossed dough. Dip the cookie cutters in a light dusting of flour to prevent sticking, then cut shapes. If needed, re-flour along the way. Place the shapes on a cookie sheet fitted with parchemnt or a Silpat leaving about a 1/2 to 3/4 inch space between each cut shape.* I used a Silpat to make these cookies. Parchment or a light greased pan may need more or less baking time, so keep watch close to the finish time. Embossed cookies tend to catch lemon sugar within the grooves. For un-embossed cookies, lemon sugar is exceptional.
- For softer cookies -Bake until the center is puffy, about 8-10 minutes. Remove BEFORE the edges begin to brown. For crisper cookies -The edges may begin to brown. Because ovens vary, it's important the cookies don't dry, crack, or over-bake. Bake about 10-13 minutes.
- Remove and let stand a few minutes, then transfer to cool on a wire rack.
Quick and Dirty Chocolate Melting and Dipping
- For one dough disk: melt a half bag of chocolate chips or 6 ounces uniform chopped chocolate For two dough disks: melt a full bag of chocolate chips in a microwave safe bowl. Start with 1 minute on high, then for 20 second bursts, stirring after each interval. Ready is when the chocolate is almost completely melted. Stir the rest of the way until melted and a lifted spoon streams chocolate.
- Dip half the cookie in the chocolate, then (so the cookie lays flat once dry) scrape the bottom lightly against the edge of the bowl. Sprinkle with sanding/turbinado/raw sugar or sprinkles, then lay on a wire rack until set.
- Eat! Share! Love!
Notes
- All-purpose flour can be used in place of whole wheat flours.
- If making smaller or larger cookies, adjust the bake time up or down according to the size.
- Dough can be made up to two days in advance.
- If dough's been refrigerated for over an hour, allow to sit on the counter for about 5-7 minutes before rolling.
- Store cookies covered on the counter or in an airtight container for 4-5 days.
- I've never frozen cookies but hear they can be sealed, then left out to defrost for about ten minutes before loved again.
Oh, yum!! Those look so springy, but skip the chocolate.
Spring is in the air. Love you Dixie!
So beautiful. Yum, wish I had some to taste.
Love to try the pretty chocolate dipped one.
Thank you Momma ♥️ “Your” lemons made these possible. Gracias muchachita.