Happy Chanukah! Some of the most beautifully decorated cookies are made at this time of year. One of the best cookies to use for a blank canvas is the sugar cookie.

Unfortunately, a lot of sugar cookie recipes are ho-ho-ho-hum, if you know what I mean! You can decorate the most beautiful cookie on the block, but if it falls short on flavor, so has your mission. These lemon sugar cookies pack a bright citrus punch. They’re light, lemony and crispy…a good Florida twist on the traditional sugar cookie.

All you’ll need is your creativity and a little time to spare during the busy holiday season! Happy holidays to all and bon appetite!

Carol’s Lemon Sugar Cookies
Prep time: 35 minutes active, 2 hours 35 minutes total (includes chilling time)
Makes about 24 cookies

INGREDIENTS
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
2 tablespoons grated lemon zest
1 teaspoons vanilla extract
1/4 teaspoon salt
1 1/4 cups all purpose flour
4 sheets parchment paper

DIRECTIONS

1. Using an electric mixer, beat the first 6 ingredients in a large bowl.

2. Beat in the flour. Put dough in plastic wrap, form a disk, wrap tightly and refrigerate until dough is firm, but not hard, about 2 hours.

3. Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

4. Cut the dough disk in half. Secure a piece of parchment to the counter top (masking or freezer tape works well). Lightly flour the parchment, as well as your rolling pin. Carefully roll out one disk to about 1/4 inch thickness (if you like very crispy cookies, roll a bit thinner, or if you like softer cookies, roll a bit thicker. Just remember to adjust your bake time a bit accordingly). Flour your cookie cutters & cut cookies, leaving them still embedded in the dough, transfer the whole sheet of parchment back into the refrigerater for about 15-20 minutes, until the dough hardens again. Removal of the cookie cut-outs will be much easier now. Transfer the cookies to the parchment-lined cookie sheet, spaced about 2 inches apart. Bake for about 14 minutes, until the edges start to lightly brown. Cool completely on a rack. Cookies can be made 2 days in advance. Store in an air-tight container.

For the Glaze
INGREDIENTS
1/2 cup plus 3 tablespoons confectioners sugar
2 tablespoons whole milk

DIRECTIONS
1. Mix the sugar and milk in a small bowl
2. Brush or spread lightly over cookie, add decorations, set aside on a rack to let it set for about 30 minutes.

NOTES: You can easily use a citrus flavor glaze as well, or you can do decorative sugars and sprinkles before you bake the cookies. These cookies taste great just plain, too!