Makes 3 dozen large cookes
This recipe is inspired by the beautiful Rosemary in my garden. The brightness of lemon pairs beautifully and makes an ordinary sugar cookie a sophisticated treat.
- 2 cups Sweet Cream Salted Butter (softened)
- 2 cups Sugar
- 2 Eggs
- 1 tablespoon Vanilla Extract
- 1 tablespoon Lemon Extract
- 2 tablespoons Lemon Zest
- 2 tablespoons fresh Rosemary, finely chopped
- 4 teaspoons Baking Powder
- 6 cups All-Purpose Flour
- Place butter and sugar the bowl of a stand mixer with the better paddle, and cream together until completely mixed. Be careful not to over-mix.
- Add extracts, lemon zest, Rosemary, and eggs and mix until completely incorporated.
- Add baking powder and mix in thoroughly.
- Add the flour two cups at a time. Mixing in between.
- Dough does not need to be chilled.
- Split the dough into about 4 portions and roll each out onto a floured surface until it’s about 3/8″ thick. Cut into desired shaped with cookie cutters.
- Bake at 350 degrees for 8-10 minutes depending on the size of the cookie. Do not over-bake.
- Frost with Lemon Royal Icing (recipe below).
lemon Royal icing
- 3 ounces Pasteurized Egg Whites
- 1 teaspoon Lemon Extract
- 4 cups Powdered Sugar
- Food Coloring
- In large bowl of stand mixer combine the egg whites and lemon extract and beat until frothy.
- Add powdered sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
- Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take about 5 to 7 minutes.
- Divide into individual bowls and add food coloring, if desired. Spread or pipe onto cooled sugar cookies.
- Store any left-over icing in an airtight container and refrigerate for up to 3 days.