| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | about 84 |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 tablespoon packed finely grated lemon zest (from 2 lemons)
- 1 large egg
- 1 teaspoon pure lemon extract
- 1/2 teaspoon pure vanilla extract
- Yellow sanding sugar and/or nonpareils, for decorating
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
- Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Nutrition Facts
| Serving Size | 1 of 84 servings |
| Calories | 36 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 0 g |
| Cholesterol | 7 mg |
| Sodium | 10 mg |
Reviews
10/10 would not recommend.
This recipe is wonderful! The dough “spritzes” beautifully, and the cookies are absolutely delicious all by themselves, without decorative sugar, sprinkles or icing!
I made these today and they are delicious! I added food coloring to the second half of the dough to make them festive.
I absolutely loved these easy peasy lemon squeezy buttery cookies. They were a big hit with my husband, and he’s very discerning with his compliments. Oh, did I mention how easy they were to make? Yay!