Description
Soft, buttery lemon sugar cookies made with fresh lemon zest and juice. These cookies are designed to hold their shape, making them perfect for decorating and arranging into a festive red, white, and blue cookie wreath for patriotic holidays.
Ingredients
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tablespoons fresh lemon juice
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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2 ¾ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon baking soda
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½ teaspoon salt
Instructions
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully combined.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Cover the dough and refrigerate for 30–60 minutes.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Roll dough to ¼-inch thickness on a lightly floured surface and cut into star shapes.
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Place cookies on prepared baking sheets, spacing about 1½ inches apart.
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Bake for 9–11 minutes, just until edges are set and tops remain pale.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.
Notes
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Chilling the dough helps prevent spreading and keeps shapes clean.
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Do not overbake for best texture.
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These cookies are ideal for decorating and stacking lightly.
- Prep Time: 20 MINS
- Chill Time: 30 MINS
- Cook Time: 10 MINS
- Category: DESSERT | COOKIES
- Method: BAKED
- Cuisine: AMERICAN | BBQ | SUMMER