September is the most glorious month. Hands down my favorite. September is a little bit summer and a little bit fall. It's shorts and a sweater. It's a ninety degree day followed by a seventy degree day. It's the month the trees change in a firework display of orange, gold, and red. It's the month my husband was born and the month we were married. What more could one want from a month? Nothing, absolutely nothing.
In terms of food, September is lemon sugar cookies followed by hearty soup. Since today is pretty darn hot, we are going with lemon cookies. Believe me apples and pumpkin will have their time but we will save them for a cool September day. Sugar cookies are lovely on their own. A simple pleasure. Adding a little lemon contributes a nice citrus zest that plays well with these sweet chewy delights.
Lemon Sugar Cookies
Make 12 cookies
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
8 tablespoons butter (1 stick), softened to room temperature
3/4 cup granulated sugar + 1/4 cup for rolling
1 egg and 1 egg yolk
1 lemon, zest and juice
Preheat the oven to 350 degrees. Line two baking sheets with parchment or coat with nonstick spray.
Whisk flour, baking soda, and salt together in small bowl.
With a hand mixer on medium, cream butter and 3/4 cup sugar together, until light and fluffy. Add egg, egg yolk, lemon juice, and zest and beat on medium speed until combined.
Add dry ingredients to wet ingredients and fold together with a spatula. Place 1/4 cup sugar in a bowl. Roll about 2 tablespoons of dough in the sugar until the outside is coated. Place on baking sheets and bake for 10-12 minutes, until the edges are just golden brown.