Lemon Cookies
Rated 5.0 stars by 1 users
Category
Cut-Out Cookies
Servings
18 cookies
Prep Time
60 minutes
Cook Time
10 minutes
Ingredients
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⅔ cups Sugar
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1 tablespoon lemon zest, from a micro planer (from 1 –4 ounce lemon)
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1 cup (2 sticks) unsalted butter, softened
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1 large egg, room temperature
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1 tablespoon lemon juice
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½ teaspoon Ann Clark Premium Lemon Flavoring
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3 ⅓ cups (about 14 ounces) all-purpose flour
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½ teaspoon table salt
Directions
Place sugar and zest in a small bowl and rub together, until combined.
Beat butter and lemon sugar in an electric mixer or stand mixer with paddle attachment, on medium-high, until just lightened, about 3 minutes.
Add egg, lemon juice and lemon flavor into the mixer, scraping the sides, until combined.
Add flour and salt to the mixer, until just combined.
Wrap dough in plastic wrap and chill for about 1 hour to overnight.
Meanwhile, preheat oven 350F. Prepare 2 large-rimmed baking sheets with parchment paper.
Pull dough from the refrigerator, roll on a lightly floured surface to ¼ inch and cut out with your favorite Ann Clark cookie cutters and place on the prepared sheets.
Bake in preheated oven, until lightly golden on the edges, about 12 minutes.
Remove from oven and cool on pan for 5 minutes, then transfer to a cooling rack to cool completely, about 30 minutes.
Recipe Note
Notes & Tips:
- To make ahead: Dough can be made ahead and stored in the refrigerator for up to 1 month, tightly wrapped or in the freezer for up to 3 months, tightly wrapped.
- If chilling dough overnight, pull out 30 minutes to 1 hour to slightly soften for easier rolling.
