In order to get the most from the fresh lemony flavor of these lemon sugar cookies, you really should “eat ’em upside-down”! Why? Because the sprinkle / light brushing of fresh lemon juice (your choice depending on the level of tartness you prefer) these cookies receive before baking makes their tops by far the most flavorful part. Turning the cookie upside down allows your taste buds to receive the maximum amount of lemony goodness per bite.
The recipe calls for fresh lemon balm, an herb belonging to the mint family, whose leaves release a wonderful, strong lemon scent and flavor when crushed or chopped. It is well-known for its calming qualities. In a pinch, you can substitute lemon zest, but I would highly recommend lemon balm if at all possible.
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| Servings | Prep Time |
| 36cookies | 30minutes |
| Cook Time |
| 11minutes |
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"Eat 'Em Upside-Down" Lemon Sugar Cookies
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- 1/2cup unsalted buttersoftened
- 1/2cup shortening
- 1cup sugar
- 1 egg
- 1tablespoon milk
- 1tablespoon fresh lemon juice
- 1teaspoon vanilla extract
- 2 1/2cups all-purpose flour
- 3/4teaspoon salt
- 1/2teaspoon baking soda
- 1tablespoon chopped fresh lemon balm leaves(may substitute lemon zest)
- Juice of 1 lemon
- Additional sugar
- In a large bowl, cream butter, shortening and sugar.
- Beat in egg and milk.
- Add 1 tablespoon lemon juice and vanilla and mix well.
- Combine flour, salt, baking soda and lemon balm; gradually add to creamed mixture.
- Shape into 2-inch balls. Roll balls in sugar.
- Place balls 2 inches apart on baking sheet sprayed lightly with cooking spray.
- Flatten with bottom of a glass (dip glass in sugar to prevent dough from sticking to the bottom).
- Brush each cookie lightly with lemon juice.
- Bake at 400 degrees F for 9-11 minutes or until edges are lightly browned.
- Immediately remove to wire racks to cool.