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Summer Lemon Sugar Cookies
Serves _Makes 2 dozen |
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Ingredients:
| 1/2 cup unsalted butter, room temperature |
| 1 cup granulated sugar |
| 1 large egg, room temperature |
| 2 tablespoons lemon zest, divided |
| 2 tablespoons lemon juice, freshly squeezed |
| 1 teaspoon vanilla extract |
| 1/4 teaspoon lemon extract, optional |
| 2 cups all-purpose flour |
| 1/2 teaspoon salt |
| 1 teaspoon baking soda |
Directions:
- Using an electric mixer, cream together the butter and sugar on medium-high speed. Beat until the butter is light and fluffy, about 3-5 minutes. Then beat in the egg. Add in 1 tablespoon of lemon zest, lemon juice, vanilla extract, and lemon extract, if using. Turn the mixer to low and add the flour, baking soda, and salt. Mix just until flour is fully incorporated and no dry streaks remain. Place in the refrigerator to chill for at least 30 minutes, or up to 3 days.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick mat.
- Scoop around 1 1/2 tablespoons of the dough and roll it into balls. Arrange the doughballs on the baking sheet about 3 inches apart.
- Place in the oven to bake for 11-12 minutes, or until the cookie tops are slightly puffy and the bottoms are just starting to brown. Remove the cookies from the oven. Sprinkle the remaining lemon zest over the tops of the cookies. Let the cookies rest on the cookie sheet for 10 minutes, then transfer them to a wire rack to cool completely.
| Course: | Dessert |
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