'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Tuesday, May 28, 2013

Soft Sugar Cookies with Lemon Glaze

In case you are wondering, this is not the same recipe as my Egg-free Sugar Cookies. Why, you might ask, does one blog need 2 sugar cookie recipes? That is simple...  because they are not the same - in fact, they are quite different. And not just because one has eggs and one doesn't.

There are 2 types of sugar cookies out there. First, the super, soft and chewy kind. Second, the crunchy kind. Most people have a preference. I prefer the super soft and chewy kind. That is why this recipe needs to be on the blog. This is my FAVORITE sugar cookie recipe ever!! The yogurt in this recipe keeps the cookies soft and moist (which I guess could make it kind of the secret ingredient). The Egg-free Sugar Cookies are a bit more on the crunchy side. So head over there if those are your preference.

I served these yesterday at our family BBQ for Memorial Day - they were a big hit! The lemon glaze makes for a yummy but light topping... perfect for the start of summer.

Soft Sugar Cookies With Lemon Glaze

1 1/2 cups sugar (for a healthier option choose raw)

1 cup coconut oil (consistency of shortening - if yours has melted, but it in the fridge for a bit before adding)

3 eggs

1 cup plain Greek yogurt

1 tsp pure vanilla

5 1/2 - 6 cups flour (I used a combo of kamut and white whole wheat - check out Whole Grains 101 for more info)

1 tsp baking soda

1 tsp baking powder

1/2 tsp real salt

2 Lemons

Confectioners Sugar

In the bowl of a stand mixer, cream together the sugar and coconut oil. Beat the eggs and add them to your bowl. Add Greek yogurt and vanilla. Mix well.

In a separate bowl, combine 5 cups of flour (notice this isn't all the flour listed above - pay attention, there is a good reason), baking soda, baking powder and salt. Mix together.

Add dry ingredients to wet ingredients and mix until combined. Add the last 1/2 cup to 1 cup flour as needed. How much flour you use will depend on what type of flour you choose. I used all 6 cups and wish I would have used just a bit less (but I mixed all my flour together with the baking soda and powder, therefore I had to put it all in my cookies. They still tasted good, but were a bit drier than I would prefer).

Chill dough in fridge for at least 15 minutes. It can be left overnight if needed.

Preheat oven to 350 degrees F. Roll dough out to desired thickness and cut with cookie cutters. Bake on greased cookie sheet (or use a silpat) for 8 - 10 minutes, depending on thickness.
Allow cookies to cool completely before glazing (is that a word? Well, it is now). 

While the cookies are cooling, prepare the glaze. Start by zesting 1 lemon in a small bowl. In a larger bowl, juice both of the lemons. By using 2 different bowls for the zest and the juice, I ensure that no seeds get left in the glaze by hiding themselves under zest. There is probably a better way, but this works for me.
Mix zest with juice, whisk in confectioners sugar by the spoonful to the juice/zest until desired consistency is reached. For thinner glaze, add more lemon juice. For thicker glaze, add more sugar.

When the cookies are completely cool to the touch, glaze away. There are 2 options for adding the glaze. You can either drizzle it across the cookies or spread it with a knife. Your choice... equally delicious both ways!


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