Desserts
Lemon-Lime Sugar Cookies - 50 Cookies
50 Cookies
Lemon-Lime Sugar Cookies - 50 Cookies
50 Cookies
Cookies with a little “zest”!
Nutritional information per cookie: Calories 116 (31% from fat)
carb. 19g
pro. 1g
fat 15g
sat. fat 2g
chol. 13mg
sod. 72mg
calc. 5mg
fiber 0g
carb. 19g
pro. 1g
fat 15g
sat. fat 2g
chol. 13mg
sod. 72mg
calc. 5mg
fiber 0g
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup (1 stick) unsalted butter, cut in 8 pieces
- 2 1⁄2 cups granulated sugar, divided
- 1⁄2 cup Lyle’s Golden Syrup® (may use light corn syrup)
- 2 large eggs
- zest of 1 lemon (bitter white pith removed), finely chopped
- zest of 1 lime (bitter white pith removed), finely chopped
- 1 teaspoon lemon extract
- 1 teaspoon lime extract
Preparation
- Preheat oven to 350°F.
- Line baking sheets with parchment. Place the flour, baking soda, and salt in a medium bowl. Use Speed 1 to blend and aerate, 20 seconds. Reserve.
- Place the butter and 2 cups of the sugar in a large bowl. Use Speed 1 to blend, 30 seconds. Cream until light and fluffy using Speed 3, 11⁄2 minutes.
- Add syrup, eggs, and zests. Mix on Speed 2 for 30–40 seconds until smooth. Add extracts; mix on Speed 1 for 30 seconds.
- Using 11⁄2 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use a number 40 ice cream scoop.) Arrange balls on parchment-lined baking sheet 2 1⁄2 inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 350°F oven for 10–12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.
Tip: to chop zest easily, place zest in workbowl of a Cuisinart® MiniPrep Plus with 1⁄4 cup of the sugar from the recipe. Pulse on chop 10–15 times, then process continuously until finely chopped, 30–40 seconds.
