Lemonade Sugar Cookies

What are the first words that pop into your head when you think of summertime?  There are so many things to choose from...

Beach.  Pool.  Sun.  Hot.  Thirsty.

Lemonade.

Cookies.  (a year-round word, but go with it)

Lemonade cookies?

Oh, yessss.

Lemonade Sugar Cookies

barely adapted from Just Baked

2 1/2 cups AP flour

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

grated zest of 2 lemons

1 stick (8 ounces) butter, at room temperature

1/4 cup canola oil
1 1/4 cups sugar

2 eggs, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons freshly squeezed lemon juice

turbinado sugar for topping

Stir together flour, baking soda, baking powder and salt.  Set aside.

Using the paddle attachment, put butter and zest in mixing bowl and beat until smooth.  Add oil and mix, then add sugar and blend in.  Add eggs, scraping sides occasionally, and mix, followed by vanilla and lemon juice.  

Add dry ingredients until just combined.  Batter will be very loose.  Refrigerate for several hours or overnight.  

Preheat oven to 350 degrees.  Line baking sheets with parchment.  Roll tablespoon sized scoops of dough into round balls, roll in turbinado sugar, and place on baking sheet.  Leave a good amount of space between them since they will spread.

Bake for about 8-10 minutes, or until cookies are just firm.  Bottoms will be pale brown but tops will be light.

Makes about 3 dozen cookies.

Linked to: Sweets for a Saturday