Lemon Holiday Sugar Cookies
Ingredients
Cookies
- 2 1/3 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 1 egg
- 1 teaspoon McCormick® Pure Lemon Extract
Colorful Cookie Icing
- 1 cup confectioners' sugar
- 3 to 4 teaspoons milk
- 1/2 teaspoon McCormick® All Natural Pure Vanilla Extract
- 3 to 4 drops McCormick® Assorted Food Color & Egg Dye
Directions
- Mix flour, baking soda and salt in a medium bowl. Set aside. Beat granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and lemon extract; mix well. Gradually stir in the flour mixture on low speed until well mixed. Refrigerate for 2 hours or overnight until firm.
- Preheat the oven to 375°F. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into shapes with cookie cutters and place shapes on greased baking sheets.
- Bake for 8 to 10 minutes or until lightly browned. Let cool on baking sheets for 1 minute. Transfer to wire racks; cool completely before icing.
- For the icing, mix all ingredients, except food colors. Place a small amount of icing into small shallow bowls, using one bowl for each color. Stir drops of food coloring into the icing until desired shade is reached. To ice the cookies, dip the top of the cookies into the icing or use a spoon. Place the iced cookies on wire racks set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details, spoon tinted icing into a resealable plastic bag. Snip off a tiny piece of the corner and squeeze icing through the hole. For more decoration, sprinkle colored sugar on freshly iced cookies.
Tips:
To thin the icing, add milk. To thicken the icing, add confectioners’ sugar.
