2 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons lemon extract
Zest of 1 lemon
1/2 cup granulated or raw sugar for rolling cookies (I used raw sugar.)
1. Preheat the oven to 350*F. Line baking sheets with parchment paper.
2. In a small bowl, stir together flour, baking soda, baking powder and salt.
3. In your mixer’s bowl, rub together the zest and granulated sugar with your fingers until the sugar is a pale yellow color. Add the butter and beat until light and fluffy, about 3-5 minutes.
4. Beat in egg and extracts. Gradually blend in the dry ingredients and mix until just moistened.
5. Roll rounded tablespoons of dough into balls, and roll in sugar. Place on baking sheets about 1 1/2 inches apart. Bake 8 to 10 minutes, or until lightly golden and set. Allow to cool for 10 minutes on baking sheets before removing to wire racks.
This recipe makes about 30 cookies and is from the fantastically named food blog: Crepes of Wrath. I’m not a huge fan of sugar cookies but this recipe looked appealing due to the lemon so I decided to try it out. Thanks to a mistake with the first batch, I can tell you that they taste great with half the butter that the recipe calls for but they taste fantastic with the correct amount of butter too! I love the pronounced lemon flavor. These are definitely a leap ahead of regular sugar cookies.