Description
These sugar cookies are crisp at the edges and tender and buttery within, enhanced with vanilla and optional lemon zest.
Ingredients
Scale
- 2 3/4 cups (345 g) all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 tsp finely grated lemon zest (optional)
- 1 1/2 cups powdered sugar, sifted
- 2–3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
- Colored sanding sugar or fine sprinkles (optional)
Instructions
- Whisk the sifted flour, baking powder, and salt in a bowl until uniformly pale.
- In a stand mixer, beat room-temperature butter and granulated sugar until light and aerated (about 2–3 minutes).
- Add in the egg, vanilla, and lemon zest and mix until glossy.
- Gradually add dry ingredients until just incorporated; dough should be slightly tacky but not sticky.
- Chill the dough for at least 1 hour, preferably overnight.
- Preheat the oven to 350°F (175°C) and cut cookies as desired, placing them on a lined sheet.
- Bake for 8–12 minutes until edges are faintly golden and tops are matte.
- Let cookies rest on the sheet for 2-3 minutes, then transfer to a rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla to a thick yet pourable consistency; spread on cooled cookies and add decorations if desired.
Notes
Chill dough thoroughly to prevent excessive spread. Use superfine sugar for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg