The freshness of spring makes us think of the freshness of lemons and we can't help but think of our favorite lemon cookie recipe. This is one of the original recipes Marty and Darrold would hand out when Sunrise was nothing more than a two person operation running out of a garage. To say this recipe is tried and true is an understatement. It has been a favorite of ours and our customers over the many years we have shared it.
Now it's time to share it with you lemon lovers! You are guaranteed to get caught with your hand in the cookie jar more than once. Enjoy!
3 Cup Heritage White Flour
Zest of one very large or two medium lemons plus the juice
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks unsalted butter, softened
1 1/2 Cups sugar
2 large eggs, room temperature
1 tsp vanilla
2/3 Cup buttermilk
1/2 Cup sourdough starter, optional
1 1/2 Cups organic powdered sugar
3 Tbsp buttermilk
1/2 tsp vanilla
In a small bowl blend flour, zest, baking soda, and salt.
In a large bowl, beat butter and sugar, on medium, until pale and fluffy, 2-3 minutes.
Beat in eggs one at a time.
Add vanilla, and sourdough starter, if using.
Alternate adding the flour mixture and buttermilk.
Squeeze in juice from the lemons that were zested.
Refrigerate for at least 30 minutes, or 6 hours if starter is used.
Heat oven to 350F 30 minutes prior to baking.
When ready to bake, drop by teaspoon or dough baller on a parchment paper-lined cookie sheet.
Bake on the middle rack for 10-12 minutes. They will puff up a little and the edges should be slightly brown. Leave room for them to spread a little.
When baked, remove to a cooling rack and brush the tops with glaze.