Lemon Cookies
Processing the lemon zest with the sugar helps to distribute the lemon flavor evenly.
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Prep Time
60 minutes
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Cook Time
10 minutes
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Servings
18 cookies
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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
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Lemon Cookie Cutter
$2.99View Lemon Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$29.99View Ann Clark Food Coloring Gel 12-Color Set
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1
Place sugar and zest in a small bowl and rub together, until combined.
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2
Beat butter and lemon sugar in an electric mixer or stand mixer with paddle attachment, on medium-high, until just lightened, about 3 minutes.
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3
Add egg, lemon juice and lemon flavor into the mixer, scraping the sides, until combined.
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4
Add flour and salt to the mixer, until just combined.
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5
Wrap dough in plastic wrap and chill for about 1 hour to overnight.
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6
Meanwhile, preheat oven 350F. Prepare 2 large-rimmed baking sheets with parchment paper.
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7
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.
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8
Bake in preheated oven, until lightly golden on the edges, about 12 minutes.
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9
Remove from oven and cool on pan for 5 minutes, then transfer to a cooling rack to cool completely, about 30 minutes.
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.
-
Lemon Cookie Cutter
$2.99View Lemon Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$29.99View Ann Clark Food Coloring Gel 12-Color Set
