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Lemon Sugar Cookies



  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 sticks salted room temperature butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  1. Whisk together flour, baking powder and salt – set aside
  2. In a separate bowl beat butter until softened. Add sugar and beat until light and fluffy. Scrape down the sides of the bowl as needed
  3. Add eggs one at a time, mixing well between each addition
  4. Beat in lemon zest, lemon juice and vanilla
  5. Beat in flour mixture until well combined
  6. Separate dough into to even pieces and shape into 1 inch thick disks. Wrap disks in food safe plastic wrap and chill for at least 1 hour, up to over night
  7. Position oven racks in the middle and lower third of the oven and preheat to 350 F. Line two baking sheets with parchment paper, or lightly grease and flour sheets
  8. Working with one disk at a time, roll onto a lightly floured surface until about 1/4 inch thick. Cut out cookies using cutters of your choice, and place 1 inch apart on baking tray.
  9. Bake for 12-13 minutes, switching pans from top to bottom, and rotating front to back half way through. The cookies should be firm to the touch, but not browned at the edges
  10. Let cool on trays for 2 minutes before transferring to a cooling rack to cool completely

 

“Lemon Sugar Cookies” p.35 (derived from The Nerdy Nummies Cook Book written by Rosanna Pansino 2015)

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