Lemon Sugar Cookie Recipe (2024)

FAQs

Why do sugar cookies taste lemony? ›

Fresh lemon juice is also added in a later step with the vanilla and egg. Both the lemon juice and lemon zest in the cookie dough help to amplify the lemon flavor in the cookies.

Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Add extracts

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

Lemon Extract Substitute: Citrus Zest

Avoid the pith (the white layer under the skin)—you don't want to give your dish a bitter flavor by accidentally adding it. Start with an equal amount of citrus zest in place of the lemon extract called for in the recipe, then add more zest if the flavor needs a boost.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.

The powdered sugar in the recipe helps absorb moisture from other ingredients, giving the cookies a unique bumpy looking appearance and an extra tender and chewy texture.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

You can add chocolate chips, nuts, caramel or toffee pieces, chopped up candy bars, M&Ms, Reese's Pieces, pretzel pieces, or chopped up shrimp to cookie mix to make it tastier.

What happens if you add too much sugar to sugar cookies? ›

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

Opt for two tablespoons of lemon juice for every tablespoon of lemon extract if you want a potent lemon flavor. In baked goods, you may need to adjust the ratio of other liquid or dry ingredients to get the right final texture.

Lemon extracts are not sour rather it has a distinct flavour and aroma to them. This citrus fruit is widely available and makes for a great alternative to vanilla extract. Make some lemon tarts, cupcakes, and pies or even use it in the frosting and get a flavoursome dessert.

Lemon juice carries the same flavor as lemon zest, but it's more acidic, so you might want to add a pinch of sugar to balance out the tartness. That said, the lemon flavor is not as concentrated as lemon zest, so you'll want to keep this formula handy: 1 teaspoon of lemon zest = 2 tablespoons of lemon juice.

The ingredients you used could be the culprit – using different sugars, melted butter, baking powder or baking soda can alter a cookie's texture and taste.

What do they taste like? These Sugar Cookies are buttery and sweet (but not too sweet), and they have a lovely melt-in-your-mouth texture. They taste similar to shortbread but with a strong vanilla flavour.

Dysgeusia is a taste disorder. People with this condition feel that all foods taste metallic, sweet, sour or bitter. Many things can cause dysgeusia, like smoking, medical conditions, medication or poor oral hygiene.

Naturally occurring bacteria that cooperate with yeast make lactic and acetic acids that impart a tart flavor to the bread.