Lemon Sugar Cookies

These cookies have a great light texture, a bit chewy in the middle and slightly crispy on the edge. Rolling the cookies in sugar right before baking really finishes the cookies and gives them a great texture and sweetness. Without that extra bit of sugar, the cookies are a little on the plain side. Even though there is a fair amount of sugar in the cookies, they’re not too sweet. They do taste quite a bit like lemonade - refreshing, flavorful and perfect for spring. I used yellow decorating sugar for a more dramatic effect.

Lemon Sugar Cookies

2 1/2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt1 cup butter, room temperature

1 1/2 cups sugar

2 tbsp lemon zest

2 large eggs

1/2 tsp vanilla extract

2-3 tbsp sugar, for rolling

Preheat oven to 375F.

Line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowlShape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm.Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.Store in an airtight container.
Makes about 4 dozen