This simple soft sugar cookie is enhanced with some fresh lemon zest and lemon extract. The edges of these cookies bake up slightly crisped and the centers are puffed and soft.
The addition of the lemon zest and lemon extract provide a delicate lemon flavor that makes these cookies really shine. I rolled my cookies in a little bright yellow sugar for a little added color and sparkle.
Here is how you can make your own.
You can find the basic recipe here. You will also need the zest of one lemon and some lemon extract to make these lemon sugar cookies.
Hint: here’s how to make some yellow sugar to sprinkle on the tops of your sugar cookies. In a small ziplock baggie add 1/2 cup of the 2 cups of granulated sugar from the recipe and a few drops of bright yellow food coloring gel.
Squeeze the air out of the baggie and zip close. Smush the food color into the sugar until all the sugar is coated and yellow. Pour the sugar out onto a baking sheet to let dry. Your colored sugar is now ready to use!
Start to make the cookies by preheating the oven to 350 degrees. Line a baking sheet with parchment or Silpat and set aside.
In a medium bowl whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and 1 1/2 cups of granulated sugar until fluffy.
Beat in the vanilla extract, 2 teaspoons lemon extract and the zest of one lemon.
Beat in the eggs, one at a time until incorporated. Beat in the flour mixture until a dough comes together.
Roll two tablespoons of dough into the yellow sugar to coat. Place the dough balls 2 inches apart on prepared baking sheet.
Lightly press down on the dough balls and sprinkle on extra yellow sugar if desired. Bake for 10 to 12 minutes or until edges are set put the centers are soft and puffy.
Transfer cookies to wire rack and cool completely.