These sugar cookies have a wonderful texture to them and the added lemon zest is perfect…not overpowering…just right!
Serafim calls them Portuguese Sugar Cookies…
I love them, as do my kids and everyone else who has tried them.
The best part is that they are so easy to make. They roll out beautifully and you can make them as thin or thick as you like.
I first made these cookies using a large biscuit cutter.
Love how big and soft they turned out…
and the lemon zest glaze that I use for the Cavacas/Portuguese popovers is perfect for these cookies!
Portuguese Sugar Cookies
Ingredients:
1 cup of sugar
3 tbsp. unsalted butter
2 tbsp. cornstarch
2 eggs
2 1/2 cups all-purpose flour
2 tsp. Baking powder
Zest of one lemon
In a large bowl, stir together the cornstarch and sugar.
Add the butter and mix well. Add eggs, one at a time, mixing well after each addition.
Add the lemon zest to the sugar mixture.
Combine the flour and baking powder; stir into the sugar mixture until dough forms a soft ball.
On parchment paper, roll the dough out to 1/4 inch thickness and cut with a small cookie cutter.
Place cookies on baking sheet lined with Parchment paper. Bake 7 to 10 minutes until the cookies are light golden on the bottom, do not overcook. Allow cookies to cool on wire rack.
Lemon Sugar Glaze:
Whisk together...
2 Cups of Confectioner’s Sugar (powdered sugar)
Zest of one lemon
2 tablespoons of Milk (more or less depending on the thickness you like)
Whether you eat them plain, drizzle them with chocolate or cover them with icing…
I guarantee that you will not stop at one.
- 1 cup sugar
- 3 tbsp. unsalted butter
- 2 tbsp. cornstarch
- 2 eggs
- 2 1/2 cups all-purpose flour
- 2 tsp. Baking powder
- Zest of one lemon
- Preheat the oven to 325 degrees F.
- In a large bowl, stir together the cornstarch and sugar.
- Add the butter and mix well.
- Add eggs, one at a time, mixing well after each addition. Add the lemon zest to the sugar mixture.
- Combine the flour and baking powder; stir into the sugar mixture until dough forms a soft ball.
- On parchment paper, roll the dough out to 1/4 inch thickness and cut with a small cookie cutter. Place cookies on baking sheet lined with Parchment paper.
- Bake 7 to 10 minutes until the cookies are light golden on the bottom, do not overcook. Allow cookies to cool on wire rack.
Happy baking,
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