Lemon Sugar Cookies

I have returned to the United States!! Greece was absolutely amazing. Again, if you want to read about it all, visit this blog for what I ate, bladder anecdotes, and everything in between. As much fun as I had, I really missed my kitchen when I was away. Specifically in regards to kitchen-related acts like cooking and baking, but sometimes kitchen is just a companion and we hang out. I figured the first thing I made should involve homage to where I spent the last 6 weeks! Also I was inspired by this adorable little flag that I once got as a cupcake topper a couple years ago and saved. So I made cookies.

Had to.

There are lemons in Greece so I decided between that and decorating them with the flag, they can be called Greek cookies. Although if I were really doing this Greek style I would have tried using olive oil instead of butter. Or maybe lamb grease (slightly kidding). But I thought of that as I was rolling out the dough so perhaps next time. Also they aren’t too lemony, so if you’re into that then up the dosage of lemon extract or add some lemon juice/lemon zest.

Fun fact is that this is actually just my favorite ever roll out Christmas cookie recipe but with lemon extract. So to make those, just subtract the lemon extract! And by subtract I mean just don’t add. It would be maybe painstaking to extract extract (ha!) from a ball of dough. When I was little this was always my favorite cookie because I loved decorating them. We have a GIANT bag of cookie cutters, because just one type of santa cookie cutter is frankly NOT enough, and it was always so much fun to go through them and pick out our favorite shapes. But I am not going to start waxing poetic on Christmas when it’s the beginning of August so I’ll leave it at that. Although while we have 4 different gingerbread men we do not have a plain rectangle cutter, so I just free handed it with a knife. You could probably also make a cookie cutter with tinfoil or something, but it’s not really necessary since it’s so easy to cut out! Even though straight lines are hard. It’s okay, flags generally wave in the wind anyways.

Lemon Sugar Cookies

adapted from Joy of Cooking (I think, but more so just a family recipe)

makes about 40 2″ cookies

For the cookies

1/2 cup brown sugar

1/2 cup butter or margarine

2 eggs

2 1/2 cups flour

2 tsp baking powder

2 tsp vanilla extract

2 tsp lemon extract

For the glaze

2 Tbsp milk (I used almond milk)

3/4 cup confectioners sugar, plus some

1/2 tsp vanilla extract

1/4 tsp lemon extract




In a large mixing bowl, cream the butter and sugar. Beat in the eggs, flour, baking powder, and extracts. Chill the dough in the refrigerator for 3-4 hours before rolling.

When ready, preheat the oven to 375°F. Roll out dough to around 1/8″ thickness, cut shapes, and place on greased cookie sheets. Bake for 7-12 minutes, until slightly golden on the edges. While they’re cooling, make the glaze- whisk together the milk and sugar, adding sugar until you have the desired consistency. Decorate and enjoy!

Not exactly the most beautiful paint job in the world BUT that’s okay. I think there’s probably a direct relationship between quantity made and straightness of lines. But I only have so much patience. These are Greek flag themed, and as exciting as rectangles are they can be cut into any shape your heart desires. Maybe we should all make Euro shaped cookies and mail them across the Atlantic! …sorry Greece, too soon.