Lemon Sugar Cookies
- 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
Whisk together the flour, salt and baking powder. Set aside.
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.
Add egg and continue mixing until well incorporated. Scrape the sides of the bowl as needed.
Add extracts and lemon zest. Mix until incorporated.
With mixer on low, slowly add the flour mixture about a cup at a time. Mix until fully combined.
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.
While the dough is chilling, preheat oven to 375 degrees.
Cut out the cookie shapes with cookie cutters.
Bake for 7 – 10 minutes or just before the edges start to brown.
Allow the cookies to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.