Lemon Cut Out Sugar Cookies
Bright, buttery, and bursting with lemon zest, these lemon cut-out sugar cookies hold their shape perfectly to deliver a sweet, tangy treat that lemon lovers can’t resist!
Servings: 30 cookies
Ingredients
- 150 grams superfine sugar or granulated sugar
- 50 grams vanilla sugar or substitute with 1/4 cup sugar + 1–2 tsp vanilla extract
- 200 grams unsalted butter softened
- 1 medium egg
- 400 grams all-purpose flour
- Zest of 2 lemons
Instructions
- Cream together the sugar, vanilla sugar, and butter until light and fluffy. Add the egg and mix until fully incorporated.
- Add the flour and lemon zest, and knead into a firm dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough to about 1/4 inch/0.5 cm thick on a lightly floured surface. Don’t use too much flour, as it can make the cookies taste dry.
- Place the cookies on a baking sheet and bake for 10–12 minutes at 350°F/180°C (conventional oven). Smaller cookies will bake faster.
- When the edges turn lightly golden, remove from the oven. The cookies will still be soft, so let them cool slightly before transferring to a wire rack.
- These cookies are perfect for decorating, but they’re just as delicious on their own.
Tips
The longer you chill the dough, the better the flavor develops. You can store the dough in the refrigerator for up to 1 week, wrapped tightly in plastic wrap.
How to store
Store baked lemon cut out sugar cookies in an airtight container at room temperature for at least 2 weeks (no refrigeration needed).