Lemon Brown Sugar Cookie Recipe

Ingredients

4 cups (8 sticks) slightly softened unsalted butter (908 g)

4 cups packed dark brown sugar (800 g)

2 cups granulated white sugar (400 g)

Zest of 9-11 lemons (about 20g)

6 large whole eggs plus 2 egg yolks

60 g fresh lemon juice

3 tablespoons vanilla bean paste (60 g)

2 tablespoons corn starch (20 g)

1 Tablespoon salt (16 g)

1 teaspoon baking powder (4 g)

*15 -18 cups all-purpose flour (1960-2240 g)

Instructions

Preheat oven to 350°F if you aren’t chilling your dough.

Cream the butter and both sugars together. Add the eggs, lemon juice, lemon zest and the extracts and mix thoroughly but it’s not necessary to cream until light.

Sprinkle the salt, corn starch, and baking powder over the wet ingredients and mix lightly.

*This type of roll-out sugar cookie needs a little love to determine how much flour to add. Mix in the first 13 cups (1600 grams) of flour until incorporated. Turn the mixer on low while adding additional half cups of flour at a time until the dough is no longer sticky. It’s ready when it gathers together and pulls away from the side of the mixing bowl. It will not stick to your fingers if you pinch it.

Roll to 5/16” thickness between 2 sheets of parchment paper and refrigerate at least 4 hours or overnight. Can be frozen for 3 months. Cut and bake on parchment paper at 350F for 11-14 minutes. If desired, dock each cookie with a fork to release steam and help prevent spreading.

*This recipe is tested and developed at 7,000 feet altitude in Monument, Colorado in a Bosch mixer. It is extremely dry here so the amount of flour is less than what’s needed at sea level. You may also need more baking powder and less liquid at lower altitude.

For a similarly wonderful single-batch vanilla sugar cookie recipe visit Georganne Bell’s web site: Lilaloa Vanilla 2.0.