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[Photograph: Carrie Vasios]

For me spring really arrives with the blossoming of the trees. Despite living in a city, I crave the sight of green leaves, and I don't think there is anything more exciting than seeing the first tiny buds appear on branches which have been bare all winter. During this time of year I also take care to look down, eager to site batches of exploratory purple crocus and then, if I'm lucky, the first early willowy tulips.

I'm happy to spread my flower-hunting to other parts of my life, momentarily sporting more floral prints than an old woman's sofa. Baking gets the floral treatment as well, exemplified by these cookies.

These are easy, happy cookies that make a fun seasonal project. The base is a sugar cookie dough that I've given a lemon twist. The cookies are neither crisp nor soft—they're simply that firm yet easy to bite through standard sugar cookie texture. A dose of both lemon zest and juice gives the dough a serious pop of citrus flavor. "Tastes like lemon and sugar," said one taste tester. Which is exactly as it should be—nothing more, nothing less.

I personally like using the more coarse sanding sugar to decorate these flowers and give them some sparkle for Easter. Feel free to use any sprinkles you want or even dye your frosting using a little food coloring. Even served plain, they'd make a great afternoon snack on a day when you want to feel a breath of spring.

Get the Recipe

Iced Lemon Tulip Cookies »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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