This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review. All opinions are mine.
Lemon sugar cookies are lushly lemon and slightly sweet. Soft in the center with a crunchy lemon sugar top, they are best enjoyed with ice cold milk.
Milk and cookies are a match made in culinary heaven. There is something special about how the creamy milk balances out the cookie’s sweetness. These lemon sugar cookies may not be rich or super sweet, but when it comes to pairing with milk they are no exception.
If you are like most adults however, you have given up on the love of cookies and milk in order to avoid tummy troubles even if you aren’t fully lactose intolerant. For example, I can eat cheese, yogurt, and other milk products when they are a part of a larger dish, but drinking a glass of milk on an empty stomach was not something you would catch me doing.
That is until I discovered a2 Milk®. Now I not only have my milk and cookies, but I can enjoy my morning latte too!
Here is the thing about a2 Milk®. It’s real milk. Farm fresh, from real cows. It’s not from coconuts, almonds, soy, rice or any other milk impersonator. It’s comes from specially selected a2 cows that naturally produce milk without the a1 milk protein.
The a1 protein is the culprit causing 1 in 4 Americans to complain of post-dairy digestive comfort – aka tummy trouble – even though only 5% to 7% of us are actually lactose intolerant. The a1 protein does not exist in other types of mammal milk including goat’s and sheep’s milk. Without the a1 protein, many people may enjoy a2 Milk® without any tummy trouble.
The a2 Milk® Company™ has partnered with US family dairy farmers to grow their herd of a2 cows in both upstate New York and across the Midwest. As they expand in availability they will continue producing milk that is naturally free of the a1 protein.
Considering that a2 Milk® has 8x more protein than almond beverages, 6x more calcium than soy beverages, and 6x more potassium than rice beverages, why compromise taste and nutrition when you can once again enjoy the real thing?
Since we are bringing back real milk, you will definitely want to try a glass with this cookie recipe! It’s adapted from a handwritten recipe I found in the back of my recipe box. I don’t remember where I got it, but it’s most likely from 10 – 15 years ago. The result is a soft lemon cookie topped with a crunchy lemon sugar.
The recipe is fairly basic. Mix the wet ingredients, mix the dry ingredients, then mix the dry ingredients with the wet.
It’s important to note that the butter needs to be melted and allowed to cool. You don’t want it hot when you mix it with the eggs. I find it works best to microwave the butter on defrost (30% power) for a minute, stirring and adding more time in 30 second increments until all butter chunks have melted. It won’t have to melt completely in the microwave, as the hot butter will melt the still solid butter without getting it too hot.
The lemon zest that goes into the batter was lightly packed as I measured it. I zested about two thirds of a large lemon.
To make the lemon sugar I used all of the zest of a second large lemon, but didn’t measure it. It should be around 1 tablespoon. The amount of lemon zest does not have to be exact in either application for the recipe to turn out. The more lemon you use the more intense flavor you’ll have in the end result.
Once the batter comes together it will be sticky. Refrigerate it for an hour before rolling it out into balls that are about 1″ in diameter. Dip one side into the lemon sugar and place on a cookie sheet that has been lined with parchment paper, sugar side up.
These cookies don’t spread a lot, but I leave about 2″ of space between each cookie.
Bake the lemon sugar cookies for 8 – 10 minutes at 400 degrees. The bottoms will turn a light golden brown and the tops will stay soft.
Remove them immediately to a cooling rack and cool completely.
If using the same pan to bake the second batch, let the pan cool down prior to loading up for the next round.
These lemon sugar cookies are great when they are still warm, but I prefer them cold with an even colder glass of milk. To learn more about a2 Milk® check out the a2 Milk® website or find a store near you.
Don’t forget to Yum or Pin this recipe for later!
What’s your favorite kind of cookie to enjoy with a glass of milk? Let me know in the comments below.
Lemon Sugar Cookies
The Wet Ingredients
- 2 eggs
- 3/4 cup white sugar
- 2/3 cup butter - melted and cooled
- 1 tsp vanilla extract
- 2 tsp lemon zest
The Dry Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
The Lemon Sugar
- zest of one lemon
- 1/2 cup white sugar
- In the bowl of your stand mixer combine the wet ingredients. Beat for 30 seconds to combine.
- In a medium mixing bowl measure out the dry ingredients and whisk to combine.
- Add the dry ingredients into the wet ingredients about 1/3 at a time, stopping between additions to scrape down the sides of the bowl.
- Once mixed refrigerate for an hour to set.
- Heat oven to 400 degrees and line a cookie sheet with parchment paper.
- Make the lemon sugar by combining the two ingredients in a small bowl and mixing thoroughly.
- Roll the dough into 1" balls and dip into the lemon sugar, shaking off any excess.
- Place the dough balls sugar side up on the cookie sheet with about 2" between each cookie.
- Bake for 8 - 10 minutes or until the bottoms begin to brown and the tops are still soft.
- Remove from the cookie sheet immediately and place on a cooling rack to cool.
- Enjoy with a large glass of ice cold milk.
Use the microwave on the defrost (30%) setting to melt the butter without making it too hot. Start with one minute and add 30 second increments (stirring between) until it is melted.