- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 large lemons
- ¾ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 large egg
- ½ teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, whisk together flour, baking soda, baking powder and salt.
- Using a mixer, beat together butter and sugar until smooth and creamy.
- Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
- Roll out the cookie dough and cut flower shapes with cookie cutter.
- Place them on the baking sheet
- Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set.
- As soon as you take it out from the oven, push small stick into your cookies before they cool.
- Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.
- Decorate with icing
*Note: Orginal recipe calls for 1½ cup sugar but I only used ¾ cup*
Recipe Adapted from: Two Peas and Their Pod
Recipe by The 36th AVENUE at https://www.the36thavenue.com/lemon-sugar-cookie-recipe/
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