Lemon Sugar Cookies with Candy Corn Toppers
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 pieces candy corn
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice to the bowl and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Scoop the dough into 4 equal portions and place them on the baking sheet, spacing them apart.
- Bake for 10 to 12 minutes until the edges turn lightly golden.
- Remove the cookies from the oven and immediately press 3 candy corn pieces onto each warm cookie.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Notes
Press the candy corn gently right after baking so it sticks without melting. Use fresh lemon zest for the strongest citrus taste. Store cooled cookies in an airtight container at room temperature for up to three days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven
Cuisine: American
Equipment: Mixing Bowl, Baking Sheet, Oven