Ingredients
The following ingredients have 24 Servings
- 1/2 cup 113g unsalted butter, softened
- 1 1/4 250g cups granulated sugar
- 2 large eggs (lightly beaten)
- 1 tablespoon lemon juice
- 2 teaspoons lemon extract
- 1/4 teaspoon lemon yellow food color (optional)
- 2 1/2 cups 352g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine lemon zest
- 1/2 teaspoon salt
- 1/2 cup 100g coarse sanding sugar
Instruction
- In the bowl of an electric mixer, combine the butter and sugar on medium-high speed until light and fluffy. Add the eggs and mix again. Scrape down the bowl and mix in the lemon juice and extract. Add the food color, if using.
- In a separate bowl whisk together the flour, baking powder, lemon zest and salt. Add the flour mixture to the creamed mixture and mix on medium-low speed until well-combined. Cover and refrigerate the cookie dough in the mixing bowl for 30 minutes.
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper. Place the coarse sugar in a bowl.
- Portion the cookies by the heaping tablespoon (or cookie scoop) and roll each piece into a walnut-sized ball between your palms. Roll each ball in the coarse sugar. Place on the prepared cookie sheets about 2-inches apart. Bake for 15 minutes or until the cookies are puffed, crackled and light golden around the edges.
- Let the cookies stand on the cookie sheet for five minutes before transferring to a wire rack to cool completely.
