Sugar Cookie Melts with Lemon

 

WHO DO U LOVE? by Monsta X ft. French Montana

Several years ago my daughter, Katy, got me into K-Pop music and dramas. Her clear favorite was, and still is, Monsta X. And I couldn't disagree with her choice. Their music pulls you in and next thing you're dancing and just plain happy! If you really want to see their dance skills, watch this video. You won't be sorry! The recipe today is one that makes you just as happy as listening to Monsta X!

I've had this cookie recipe in my recipe collection for awhile and I'm not sure 

why I haven't shared it before. It's my take on the sugar 

cookie from Paradise Bakery - the first sugar cookie that made me 

question whether mine was the best I'd ever had! 

Their cookie was so light! It almost melted in your mouth!

In news on the Arizona front, 

our Meyer Lemon tree is absolutely bursting - literally!

I've been putting lemons into everything - sweet and savory!

I decided to put some into these sugar cookies and,

to use more of these lemons, even frosted them with

a Lemon Curd Buttercream Frosting.

These cookies really don't need frosting but

the result was perfect "dance in the kitchen" deliciousness!

I hope you think so, too!

Sugar Cookie Melts

made about 48 small cookies

Print recipe

1 cup (200g) granulated sugar

1 cup (120g) powdered sugar

1 cup (227g) unsalted butter, room temperature

1 cup (224g) coconut oil

1 t. vanilla extract

1 large egg

4 1/3 cup (600g) cake flour  OR 4 cups (520g) AP flour and 2/3 cup (80g) cornstarch

3/4 t. baking soda

3/4 t. baking powder

1/4 teaspoon kosher salt

for the lemon version add the zest from two lemons

superfine sugar, for coating the cookies

Whisk the flour, baking soda, baking powder, and salt in a medium-sized bowl and set aside.

Cream together the sugars and the butter and coconut oil, and lemon zest (if using) in a large mixing bowl until well combined - about 3 minutes. Add the vanilla and combine. Add the egg and combine. Add the dry ingredients and mix just until it combines together.

Fill a cereal bowl with about a cup of superfine sugar - often called baker's sugar. It's with the other sugars at the grocery store, usually in a container that looks like a milk carton.

Line a sheet tray with parchment paper.

Scoop the cookie dough with an ice cream scoop, I used my smallest which is about 2 tablespoons. Release the dough into the bowl of sugar and turn to coat. Place on the lined sheet tray, spacing them out with about a half inch between them. When all the dough is scooped, I used my plastic bowl scraper, which is flat, and gave them a gentle squish, just to flatten them out a little.

Then I put them into the freezer for at least an hour. 

When ready to bake, preheat the oven to 375°. Place the cookies on a parchment lined sheet tray about 2 inches apart and bake for 10 - 12 minutes, the edges should just be starting to get a touch of brown on them.  Let cool.

If you want to go full board with the frosting, here's that recipe.

Lemon Curd Buttercream Frosting

Print recipe

1 cup (227g) unsalted butter, room temperature

3 1/2 cups (410g) powdered sugar

1 t. vanilla extract

zest from one lemon

1 cup lemon curd, store bought or this easy recipe from Allrecipes

Cream together the butter and powdered sugar until smooth and creamy. Add the vanilla and mix to combine. Add the lemon curd and zest and mix until combined. I like to use a pastry bag to pipe after the cookies are completely cool. Store any remaining frosting in the refrigerator, letting it come to room temperature when you want to use it.