Lucille’s Lemony Sprinkles

Make Santa one very happy man by leaving a few of these on a plate Christmas Eve. Or send a batch to a neighbor or friend. These light and airy sugar cookies are simply too good not to share!  Many thanks to the lovely Lucille G. for sending this recipe our way.  Lucille’s late grandmother found it years ago in a magazine, and every time she bakes them she still thinks of her.  Now we will too.
Yields 3 dozen cookies.

SODIUM CONTENT: 4 mg per cookie


2 eggs
2/3 c. vegetable oil
2 t. pure vanilla extract
1 t. grated lemon zest
3/4 c. sugar
2 c. all-purpose flour
2 t. Featherweight sodium-free baking powder (sold at Whole Food Markets and online at


Preheat oven to 400 degrees.

In a medium mixing bowl, beat eggs with fork until well blended. Stir in oil, vanilla, and lemon zest. Blend in sugar until mixture thickens. Sift flour and baking powder into mixture and stir to combine.

Drop batter by teaspoonfuls about 2 inches apart on an ungreased cookie sheet. Gently press each cookie flat with the bottom of a glass that has been dipped in sugar. (Moisten glass with water, dip in sugar, continuing dipping in sugar). For extra crunchiness, pat several times. Decorate with colored sprinkles.

Place baking sheet on middle rack in oven and bake 8-10 minutes. Remove sheet from oven. Immediately remove cookies from baking sheet and transfer to a wire rack to cool. Store in an airtight container.

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