Frosted Lemon Sugar Cookies
Makes about 30
  • ½ cup unsalted butter, softened
  • ¼ cup all-vegetable shortening
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • Lemon Frosting (recipe follows)
  • Yellow sanding sugar
  1. In a large bowl, beat butter, shortening, 1 cup granulated sugar, and zest with a mixer at medium speed until fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add flour mixture to butter mixture, beating until combined. Cover and refrigerate dough for at least 2 hours or for up to 2 days.
  3. Preheat oven to 375°. Line baking sheets with parchment paper.
  4. Place remaining 3 tablespoons granulated sugar in a small bowl. Using a 1½-inch spring-loaded scoop, scoop dough, and roll into balls. Roll balls in sugar, and place 2 inches apart on prepared pans. Gently flatten balls to ½-inch thickness.
  5. Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spread Lemon Frosting onto cookies, and sprinkle with sanding sugar. Refrigerate in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at