Lemon Sugar Cookies

Step 1

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 2

In a small bowl, rub together the Redpath® Granulated Sugar with the lemon zest until sugar is fragrant and well mixed. Set aside.

Step 3

In a bowl, whisk together the flour, salt, baking powder, and baking soda until thoroughly combined.

Step 4

In the bowl of a stand mixer, using the paddle attachment, cream butter, the lemon-sugar mixture, and the Redpath® Golden Yellow Sugar until creamy and smooth; about 2 to 3 minutes.

Step 5

Add in the egg. Mix until incorporated. Add in the lemon juice and vanilla extract and blend until combined.

Step 6

Add half of the flour mixture into the bowl and mix on medium-low speed until just combined. Add in the remaining flour mixture and mix until combined; do not overmix.

Step 7

Cover bowl with plastic wrap and place into the fridge to chill and rest; at least 30 minutes.

Step 8

With a small ice cream scoop, portion out the cookie dough. Roll the dough between hands and form into a ball. Place onto the prepared baking sheets about 2 inches apart. Gently press dough with your palm or the base of a flat-bottomed drinking glass.

Step 9

Place baking sheets into the freezer to chill; about 5 mins.

Step 10

Remove baking sheets from freezer and place into the preheated oven. Bake for 10 to 12 minutes or until edges are a pale golden brown.

Step 11

Allow cookies to cool on the baking sheets for 10 minutes before carefully removing and placing onto a wire cooling rack to cool completely. Store in an airtight container between parchment or wax paper for up to a week.