Lemony Sugar Cookies
lemony sugar cookies
Total cook time: 1-1/2 hours
Ingredients
Flour: 3 cups (390g)
Kosher Salt: 1/2 teaspoon (2g)
Baking Soda: 1 teaspoon
Lemon Zest: 1 tablespoon
Granulated Sugar: 2 cups (400g)
Unsalted Butter (Room temp): 1-1/4 cups (2-1/2 sticks)
Eggs (Large): 2 (100g)
Lemon Juice: 1 tablespoon
Vanilla Extract: 2-1/2 teaspoons
For topping:
Granulated Sugar: 1/3 cup (67 grams)
Cardamom (Ground): 1/4 teaspoon
*Sprinkles: 1/4 cup
*Optional!
A Few Notes:
The dough will be sticky - don’t add more flour, just chill it!
These cookies will spread significantly! I can fit 6 dough balls at a time on my baking sheet.
The sprinkles are just to make it fancy - don’t worry if you don’t have them on hand.
Pairs Well With:
*Special equipment: baking sheet, parchment paper
The How To:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, kosher salt, and baking soda.
In a small bowl, rub the lemon zest into the sugar using your fingertips. In the bowl of a stand mixer, cream together the butter and sugar on medium-high speed until fluffy, 3-4 minutes. Beat in the eggs, lemon juice, and vanilla extract.
Add the dry ingredient mixture and mix on low speed until just combined.
Refrigerate dough in the bowl for 30 minutes. In a small bowl, combine the topping ingredient: granulated sugar, cardamom, and sprinkles (if using).
Form dough into balls (about two tablespoons/the size of a golf ball). Roll dough balls in the sugar/sprinkle mixture. Arrange them at least three inches apart on your baking sheet.
Bake at 350 degrees F for 11-13 minutes, until set around the edges but a little gooey in the middle.
