Ingredients

The following ingredients have 24 Servings
  • 1 cup unsalted butter ((2 sticks, 226 grams), softened to room temperature)
  • 2/3 cup granulated sugar ((66 grams))
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (, optional)
  • 2 1/4 cup all-purpose flour ((270 grams))
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1 cup powdered sugar, sifted ((113 grams))
  • 2-3 tablespoons fresh lemon zest
  • Sprinkles (, optional)

Instruction

  • Preheat oven to 400°F.
  • With an electric mixer, beat the butter and sugar and until light and creamy, 2-3 minutes.
  • Add eggs one at a time, mixing after each, followed by the vanilla and lemon extracts.
  • Add the flour, salt, and lemon zest and mix until just combined.
  • Use a cookie press to form cookies. Press onto a non-greased sheet pan.
  • Bake until cookies are set but not browned, 7-9 minutes. They were done at exactly 8 minutes in my oven.
  • Let cool on the pan for a few minutes, then transfer to a wire rack and set over the sheet pan.
  • Whisk the powdered sugar and enough lemon juice to make a thin glaze.
  • Pour the glaze over the cookies, letting the excess drip down through the wire rack.
  • Top with sprinkles and let sit for several minutes until glaze is set.
  • Store cookies in an airtight container for several days.