Ingredients
Scale
- 1 cup (226g) unsalted butter, at room temperature
- 2 tablespoons lemon zest
- ¾ cups (143g) granulated sugar
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon lemon extract
- ¼ cup or more sparkling sanding sugar
Instructions
- Zest the lemon into the sugar and mix to coat the sugar with the zest.
- In a stand mixer, combine the butter, sugar, extract, and salt. Beat until light and fluffy, scraping down the bowl as needed.
- Slowly add the flour ½ cup at a time until all the flour has been incorporated. Mix at low speed until the dough is crumbly, then increase to medium-high and beat until the dough starts to pull away from the sides of the bowl.
- Transfer the dough onto parchment paper, shape into a log about 1 ½ -2 inches wide and 5 inches long. Roll the log in sanding sugar, pressing it into the edges. Wrap tightly in plastic wrap and chill for at least 2 hours or up to 24 hours.
- Preheat the oven to 375°F. Line a baking sheet with a silicone mat or parchment paper. Unwrap the dough and slice cookies at least 3/8" thick. Place on the baking sheet about 1 inch apart. Bake for 9-12 minutes until the edges are lightly browned. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For a burst of flavor, use fresh lemons for zest and extract.
Ensure the butter is at room temperature for easy mixing.
Adjust the thickness of the cookies based on your preference for crunch or softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 6g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.