Lemon Sugar Cookies

Method

1. 1

   For the Cookies: In a large bowl, combine sugar and lemon zest, using your fingers to rub them together until mixture is fragrant, about 30 seconds. Transfer 1/4 cup lemon-sugar mixture to a small bowl. Set aside.

2. 2

   Add butter to the large bowl with lemon-sugar mixture and, using an electric mixer, beat on medium-high speed until fluffy and combined, about 2 minutes, stopping to scrape down sides as needed. (Alternatively, in the bowl of a stand mixer fitted with a paddle attachment, beat lemon-sugar mixture and butter on medium-high speed until fluffy and combined, about 2 minutes, stopping to scrape down sides as needed.)

3. 3

   Add egg, lemon juice, and vanilla; beat on medium-high speed until creamy and fluffy, about 15 seconds.

4. 4

   In a medium bowl, whisk flour, baking powder, and salt to combine. Add flour mixture to butter mixture, and beat on low speed until just combined, about 20 seconds.

5. 5

   Divide dough in half, about 14 ounces (397g) each. Place each half on a large piece of plastic wrap. Fold plastic wrap over to cover dough, and, using your hands, roll each portion of dough into a smooth 2-inch-wide log about 6 inches long and wrap tightly, twisting the ends of the plastic to seal. Refrigerate until firm, at least 1 hour and 30 minutes or up to 8 hours.

6. 6

   Adjust oven rack to middle position and preheat oven to 350°F (175ºC). Line 2 large rimmed baking sheets with parchment paper. Remove logs from refrigerator. Spread the reserved lemon-sugar on a large plate. Remove dough logs from plastic wrap, and roll in lemon-sugar mixture to coat evenly, pressing firmly to help sugar adhere evenly. Using a sharp knife, trim off about 1/4 inch from each end of dough log and discard or reserve for another use. Using a sharp knife, slice each log into 1/2-inch thick rounds; you should have about 12 cookies per log.

7. 7

   Place slices on prepared baking sheets, leaving at least 1 1/2 inches between each cookie. Freeze until firm, about 15 minutes.

8. 8

   Bake cookies, 1 sheet at a time (leaving second sheet in the freezer while first bakes), until edges are set and beginning to lightly brown, 14 to 15 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack, and let cool to room temperature, about 30 minutes.

9. 9

   Prepare the Glaze: In a medium bowl, whisk powdered sugar, lemon juice, and vanilla extract until smooth and well combined.

10. 10

    To Assemble: Using an offset spatula, spread the lemon glaze (about 1 teaspoon per cookie) on the cooled cookies and garnish with lemon zest. Let stand until the glaze is set, about 15 minutes.

Nutrition

calories

379 kcal

fatContent

16 g

fiberContent

1 g

sugarContent

36 g

sodiumContent

82 mg

proteinContent

3 g

cholesterolContent

56 mg

carbohydrateContent

57 g

saturatedFatContent

10 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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