Sugar Cookies
Classic buttery sugar cookies with a hint of lemon, perfect for cutting into shapes. These cookies have a delicate texture from the combination of cake flour and all-purpose flour, with a light golden edge and pale center when baked.
Ingredients
- •1 spray cooking spray
- •2 cups unsalted butter
- •3 cups sugar
- •3 cups cake flour
- •1¼ cups all-purpose flour
- •1 teaspoon salt
- •½ teaspoon baking soda
- •2 count eggs
- •½ teaspoon vanilla extract
- •½ teaspoon lemon juice
- •1 teaspoon lemon zest
- •¼ cup sanding sugar
- •for garnishing
- •as needed
Cooking Instructions
- 1.
1. Preheat the oven to 350°F. Lightly spray cookie sheets with cooking spray or line them with parchment paper. In a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light in texture and smooth, about 2 minutes. While that mixture is beating, sift the flours, salt, and baking soda into a bowl and set aside.
5 min
- 2.
2. In a small bowl, whisk together the egg, egg yolk, vanilla, lemon juice, and lemon zest. Add this to the butter-sugar mixture and blend until incorporated. Scrape down the bowl as necessary to blend evenly. With the mixer on low or using a wooden spoon, stir in the sifted dry ingredients.
5 min
- 3.
3. Turn the dough out onto a lightly floured work surface and divide into two even pieces. Flatten each piece to about 1 inch thick and wrap in plastic wrap. Refrigerate until chilled and firm, at least 2 hours.
120 min
- 4.
4. Gently knead the chilled dough to make it more pliable. Lightly flour a work surface and rolling pin and, rotating the dough consistently and working with even pressure, roll out to about an 1/8-inch thickness. Cut the dough into the desired shape and transfer to the prepared baking sheets. Garnish the cookies with sanding sugar.
15 min
- 5.
5. Bake the cookies in batches until they have a light golden-brown edge with a pale-blond center, about 10 minutes. Transfer to wire racks and let cool completely.
10 min