I participated in The Great Food Blogger Cookie Swap and made these SUPER CUTE Lemon Cookies!
They are sugar cookies coated with sweet and lemony icing. I have a history of vandalizing drawing faces on everyday objects. I just couldn’t resist the urge to give these cookies super kawaii faces!
Here’s the video on HOW I decorated these cookies. After the video, continue reading for the recipes and face printouts… then make your own!
I made stencils by cutting out these faces on acetate with an Xacto knife. Stencils made the process faster and the look of the cookies more consistent. Give stenciling a try! Here are the faces:
I called on the help of my friend and cookie/royal icing expert Patti Paige, who actually made the lemon-shaped cookie cutter, just for me! Thank you Patti! <3 <3
I also used Patti’s sugar cookie recipe with my own lemony royal icing to top the cookies.
Patti Paige’s Sugar Cookies (Makes: 40-45 cookies)
24 ounces all-purpose flour
1 ¼ teaspoons baking powder
¾ teaspoon salt
¾ pound butter, at room temperature
2 ¼ cups sugar
3 large eggs
1 tablespoon vanilla extract
Sift the flour, baking powder and salt together in a bowl and set aside.
Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla together in a container. With the mixer on low speed, pour out container one egg at time until incorporated. Scrape the bowl with a rubber spatula.
Add the dry ingredients to the mixture, about 1/4 at a time, scraping the bowl after each addition. Pour the dough on a sheet of plastic wrap. Wrap and chill the dough in the refrigerator for about an hour, or until firm.
Preheat the oven to 350 degrees.
Roll the dough to out to about 1/8 inch thickness on a floured surface.
If the dough is sticky, you can work in small sections of dough while leaving the rest in the refrigerator. Flour the top of the dough as you roll it out to prevent it from sticking to the rolling pin.
Cut the dough with a lemon-shaped cookie cutter. Cover a cookie sheet with parchment paper, and place the cookies on the sheet. Bake the cookies for about 10-12 minutes, until the edges of the cookies are golden brown. Let the cookies cool completely before decorating.
Lemony Royal Icing
2 egg whites
1 lb Confectioner’s sugar
2 tablespoons lemon juice
2 tablespoons lemon extract (Nielsen Massey Pure Lemon Extract is a fav.)
4 drops Electric Yellow or Lemon Yellow Food Coloring
Beat egg whites in a mixer for about 20 seconds, until they are liquid with some froth. With the mixer on low, slowly add all of the confectioner’s sugar, a cup at a time. Add the lemon juice and extract and continue mixing until smooth and incorporated.
Scoop out 1/2 cup of royal icing to color pink for the cheeks, and another 1/2 cup to color black for the face. Thin with lemon extract as needed. Color the rest of the royal icing with 4 drops of yellow food coloring, or more, as needed.
This recipe is good for lining the cookies, and piping faces. To thin the icing for “flood” icing, add up to 1/4 cup of lemon juice to the yellow royal icing until the icing is runny.
Follow the video above for supplies and decorating instructions. ^__^
The Great Food Blogger Cookie Swap
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