• 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
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt.
  3. Using a mixer, beat together butter and sugar until smooth and creamy.
  4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
  5. Roll out the cookie dough and cut flower shapes with cookie cutter.
  6. Place them on the baking sheet
  7. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set.
  8. As soon as you take it out from the oven, push small stick into your cookies before they cool.
  9. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.
  10. 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