Making sugar cookies was always one of my top favorite Christmas traditions as a kid. Any kind was good, but the ones that topped them all where my Grandma’s lemon sugar cookies.

They were the perfect combination of soft and firm, and the little bit of citrus tang made the sweetness of the frosting even better!

When I moved out, this was one of the first recipes I requested from my mother. I’ve made them every year since.

Lemon Sugar Cookies

Cookies:

1 cup butter 

1 cup shortening (you can substitute for 1 cup butter)

4 eggs 

2 cups sugar 

6 TBS lemon juice 

5 1/2 cups flour 

2 tsp baking soda

2 tsp cream of tartar 

1/2 cup instant lemon pudding dry mix 

Icing:

1/2 cup shortening (you can substitute for 1/2 cup butter)

1/2 cup butter 

1 tsp vanilla

4 cups powdered sugar

2 Tbs milk 

Preheat oven to 375 degrees. 

Beat the butter, shortening, and sugar until light and fluffy. 

Add eggs and lemon juice and mix well. 

Add flour, baking soda, cream of tartar and instant pudding mix. 

Knead the dough. 

Roll 1/3 dough at a time onto a floured surface. 

Cut out shapes. 

Bake each batch for 7-10 minutes. 

While baking, begin the frosting. 

Beat shortening, butter, and vanilla until well blended. 

Add milk, and powdered sugar one cup at a time until incorporated. Add more milk if needed. 

Frost cookies and decorate as you wish.