Hanukkah Sugar Cookies
Can be made 1 week ahead. Store cookies in single layers in airtight containers.
Total Steps
7
Ingredients
13
Tools Needed
4
Ingredients
- 3 dashes blue food coloring(optional)
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons milk(optional)
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons grated lemon peel
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
Instructions
Step 1
For cookies:Using electric mixer, cream butter and sugar in a large bowl until light.
Step 2
Beat in egg, lemon juice, lemon peel and vanilla. Mix flour, baking powder and salt in small bowl. Add to butter mixture and stir until well combined. Divide dough into 3 pieces. Flatten each into disk. Wrap each in plastic and chill 2 hours or overnight.
Step 3
Preheat oven to 350F. Roll out 1 dough piece on lightly floured surface to thickness of 1/8 inch. Using Hanukkah cookie cutters dipped into flour, cut out cookies. Transfer to ungreased cookie sheets, spacing evenly. Gather scraps, re-roll and cut out additional cookies, chilling dough if necessary. Bake until cookie edges are golden, about 10 minutes.
Step 4
Transfer cookies to racks and <a href="/technique/GZFHJC5K/cool">cool.</a> Repeat <a href="/technique/LTNN8R88/rolling">rolling</a>, <a href="/technique/XZBDDD5G/cutting">cutting</a> and <a href="/technique/RNT367Z2/baking">baking</a> with remaining dough pieces in batches.
Step 5
For icing: Place sugar in bowl. Stir in 2 tablespoons milk and lemon juice. Add more milk if icing is too thick to pipe. Transfer half of icing to another bowl. Mix food coloring into half of icing.
Step 6
Spoon plain and colored icings into separate pastry bags fitted with small round tips or into parchment cones.
Step 7
Pipe icings decoratively onto cookies. Let stand until icing sets, about 2 hours.