Simple Sugar Cookies with lemon zest
A little lemon zest turns Simple Sugar Cookies into a treat that's not only fun to make and decorate, but extra wonderful to eat as well.
Freezing Sugar Cookie Dough
Simple Sugar Cookie dough may be frozen for up to one month. Thaw dough overnight in the refrigerator before rolling.
Whisk together flour, baking powder, and salt.
Cream butter, granulated sugar, powdered sugar, and zest with a hand mixer until smooth; scrape down sides of bowl.
Add cream, egg, and vanilla; blend until combined. Add flour mixture in two additions, blending until nearly incorporated before adding more.
Halve dough; shape each into a disk, wrap in plastic, and chill at least 2 hours.
Preheat oven to 350°. Line two baking sheets with parchment.
Roll one dough half, keeping the other dough half chilled, on a well-floured work surface to about ⅛-inch thick. (To prevent dough from sticking as you roll it, flip it over often, especially in the early stages of rolling. Re-flour surface and dough as needed, and work quickly to prevent dough from warming and softening too much.)
Cut dough with cookie cutters; arrange on prepared baking sheets, spaced about 1 inch apart.
Bake cookies until set and lightly golden around the edges, 10–12 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to a rack to cool completely.
Brush cookies with corn syrup; sprinkle with colored sugar.
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 64mg 2%
Carbs 10g 3%
*Percent Daily Values are based on a 2,000 calorie diet.