Cut-Out Lemon Sugar Cookies
This classic lemon sugar cookie has a sweet buttery taste with a strong, but not overwhelming lemon flavor. These cut-out lemon cookies are perfect for royal icing decorating, but still tasty on their own!
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Servings: 24 cookies
Ingredients
- 3¼ Cups All-Purpose Flour (390g)
- ¼ Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Unsalted Butter, softened (226g)
- 1 Cup Granulated Sugar (198g)
- 1 Egg (~50g)
- 1 Teaspoon Lemon Extract
- ½ Teaspoon Lemon Zest
Instructions
- Preheat the oven to 350° and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, add softened butter and granulated sugar. With an electric mixer beat on high for approximately 1 minute until the mixture is cohesive (see post for details/pictures).
- Add the egg and lemon extract. Beat with an electric mixer for about 30 seconds, until it looks smooth and kind of like whipped butter (see post for details/pictures). Make sure to scrape down the sides of the bowl to make sure everything is mixed in well.
- Slowly incorporate the dry mixture a heaping ¼ cup at a time. Beat on low with an electric mixer. Once the first ¼ cup is combined, add the next, and continue the process until you have used all of the flour mixture.
- Add in the lemon zest and beat with an electric mixer on high for about 20-30 seconds to combine*.
- Roll out the dough to ¼" thickness. See the post for details on my favorite (and easy clean-up method) for rolling out cookie dough.
- Using a cookie cutter, cut out your shapes and place on the lined baking sheet.
- Bake cookies for 10-12 minutes. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to completely cool.
Notes
- Store cookies in an airtight container for 4-5 days.
- Freeze cookies for up to 3 months in an airtight container
- Cookies can be enjoyed plain, drizzled with lemon glaze, or decorated with buttercream or royal icing.