Perfect summer desserts

the sweet spot...

One of my favorite parts of creating these monthly dinner party menus is dreaming up the desserts — especially during summer when everything feels bright, nostalgic, and meant to be shared.

From fresh strawberry cake and Earl Grey shortbread cookies with vanilla bean glaze to lemon sugar sprinkle cookies and grilled banana splits with brown sugar bourbon caramel, these are the kinds of recipes that turn ordinary nights at home into something that feels a little more special.

While my Substack subscription was originally inspired by the idea of delivering beautifully curated dinner parties straight to your inbox, it’s truly become so much more than that.

Every monthly drop includes an artist-designed printable menu, exclusive seasonal recipes, hosting and décor inspiration, curated playlists, and thoughtful details that make entertaining feel elevated, approachable, and fun.

But the best part is that even if you never host a single dinner party, you’ll still build a collection of exclusive, restaurant-inspired recipes you can cook, bake, and enjoy all year long.

So today, I wanted to share one of those subscriber-only desserts as a little taste of what you can expect inside the subscription.

Please consider subscribing to support my work below.

Glazed Lemon Sugar Sprinkle Cookies

Yield: approximately 13 cookies *This dessert can be made ahead (see notes)

Soft lemon sugar cookies topped with a glossy citrus glaze and finished with optional sparkling sugar.

Cookie Base

• 1 cup all-purpose flour, spooned and leveled

• ¼ teaspoon baking soda

• ¼ teaspoon cream of tartar

• ¼ teaspoon fine sea salt

• 7 tablespoons cane sugar

• 5 tablespoons unsalted butter, softened

• 1 large egg

• ½ teaspoon vanilla extract

• 1½ teaspoons fresh lemon juice, pulp-free

• 1.5 teaspoon lemon zest

Lemon Glaze

• 1 cup powdered sugar

• 2–3 tablespoons fresh lemon juice

• ½ teaspoon lemon zest

• Pinch of fine sea salt

• Optional 1.5 tsp corn syrup for extra glossy

Optional Lemon Sugar Sprinkle

• 2 tablespoons white sparkling sugar

• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat.

2. In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.

3. In a separate small bowl combine the cane sugar and lemon zest with your hands to release citrus oils.

4. In the bowl of a stand mixer with a paddle attachment, beat butter and lemon zest sugar on medium high until light and fluffy.

5. Scrape down the bowl, then add egg, vanilla, and lemon juice. Beat until well combined on medium high.

6. With mixer on low, gradually add dry ingredients into wet ingredients. Mix just until a soft, slightly sticky dough forms.

7. Cover and refrigerate for 30-45 minutes to allow the dough to firm.

8. Scoop dough into 1½ tablespoon portions, roll lightly into balls and place on the prepared baking sheet, spacing evenly.

9. Bake for 10–11 minutes, until edges are just set. Remove from the oven and cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

10. In a small bowl, whisk powdered sugar, 2 tablespoons lemon juice, zest, and salt until smooth. (you can also add optional corn syrup at this time) Adjust with additional lemon juice a few drops at a time until glaze ribbons slowly off the whisk. Let glaze rest 5 minutes for the smoothest, shiniest finish.

11. In a small bowl mix sparkling sugar and lemon zest for sugar topping with your hands to release oils.

12. Spoon or drizzle glaze over completely cooled cookies, then let the glaze rest for 5-8 minutes, then sprinkle with optional white sparkling lemon sugar. This keeps the sugar from disappearing into the glaze.

13. Let cookies stand at room temperature for 30–60 minutes until glaze is set and dry to the touch.