Stephanie 
Lemon Sugar Cookies
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking powder
- 1 cup (2 sticks) unsalted butter room temp
- 1 cup granulated sugar
- 1 egg
- 1 1/2 tsp lemon extract
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
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Whisk together the flour, salt and baking powder. Set aside.
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Place room temperature butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and beat until fluffy and pale yellow in color. If you do not have a stand mixer, you can also use a hand mixer.
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Add egg and continue mixing until well incorporated. Scrape the sides of the bowl as needed.
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Add extracts and lemon zest. Mix until incorporated.
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With mixer on low, slowly add the flour mixture about a cup at a time. Mix until fully combined.
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Roll the dough out to 1⁄4 inch thickness on a piece of parchment paper. Chill the dough for 30 minutes or until the dough is hard to the touch.
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While the dough is chilling, preheat oven to 375 degrees.
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Cut out the cookie shapes with cookie cutters.
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Bake for 7 – 10 minutes or just before the edges start to brown.
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Allow the cookies to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
