Lemon Sugar Cookies

Ingredients

• 5 1/2 cups all-purpose flour ((stir, spoon & level))
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp salt
• 1 cup unsalted butter ((2 sticks) room temperature)
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 3/4 cup oil ((vegetable/canola))
• 2 Tbsp lemon juice ((about 1 lemon))
• 1 Tbsp lemon zest ((about 1 lemon))
• 2 large eggs (room temperature)
• 2 Tbsp *extra granulated sugar ((for flattening the cookies))
• 1 cup salted butter ((2 sticks) room temperature)
• 4 cups powdered sugar
• 1 Tbsp lemon zest ((about 1 lemon))
• 2 Tbsp lemon juice (freshly squeezed (about 1 lemon))
• 2 Tbsp milk ((or heavy cream))

Instructions

1. 1

   COOKIES: Preheat oven to 350 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.

2. 2

   In a medium bowl, stir together the flour, baking soda, cream of tartar, and salt. Set aside.

3. 3

   In a mixer with the paddle attachment, cream the butter with the sugars until smooth. Then add the oil, lemon juice, lemon zest, and eggs. Mix well, scraping the bowl as needed.

4. 4

   Add the flour mixture all at once to the wet ingredients and mix until everything comes together. It should be slightly crumbly and not sticky at all.

5. 5

   Use a #30 cookie scoop (about 2 Tbsp of cookie dough) to scoop dough balls onto the prepared baking sheets about 2-3 inches apart (no more than 8-9 per tray).

6. 6

   Put 2 Tbsp granulated sugar in a small bowl. Dip the bottom of a cup into the bowl of sugar, and press it into the center of each dough ball until about ½-inch thick. (You may find it helpful to rock the cup in a circular motion.)

7. 7

   Bake at 350˚F for 8-9 minutes. Do NOT over-bake! The tops will look matte instead of glossy when they are finished. (These cookies do not brown.) Cool on tray for several minutes before transferring cookies to a wire rack to cool completely.

8. 8

   FROSTING: Place butter in a large bowl. Beat with an electric hand mixer until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice, and milk. Mix together thoroughly, so the powdered sugar dissolves completely and isn’t gritty. (Add extra milk ½ Tbsp at a time, if needed, until desired consistency.) Spread the frosting over the cooled cookies and top with a lemon wedge, if desired.