Free Shipping on 3 TasteBooks or more

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Sugar Cookies

DeAnnaDeAnna Eklund
Rate this

servings:
Makes 2 lb. 10 oz. dough, for about 42 three-inch cookies

Save this recipe 2
Sugar Cookies photo Save this recipe 2
servings:
Makes 2 lb. 10 oz. dough, for about 42 three-inch cookies

Ingredients

  • 14 oz. (28 Tbs.) unsalted butter, softened
  • 1 1/2 tsp. finely chopped lemon zest
  • 3/4 cup granulated sugar
  • 1/2 tsp. table salt
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 lb. 5 oz. (4-2/3 cups) all-purpose flour
Save a shopping List

directions

  • 1

    In the bowl of an electric mixer, combine the softened butter, zest, sugar, and salt and beat with the paddle until light and fluffy. Add the egg and beat it in well. In three additions, stir in the flour until blended. Spread the dough out, about an inch thick, on a sheet pan, cover with plastic wrap, and chill until firm. You can refrigerate the dough, wrapped well, for up to a week.

  • 2

    When ready to roll, heat the oven to 350°F and line baking sheets with parchment. Allow the dough to soften slightly. You may find it easier to work with half of the dough, keeping the other half chilled; dough that’s too warm won’t hold its shape well.

  • 3

    Generously flour your work surface. Roll the dough 1/4 inch thick. Dust off excess flour with a clean, dry pastry brush. Cut out the shapes you want, rerolling the scraps to make more cookies. Arrange the cookies 1 inch apart on the lined baking sheets. Bake until the edges turn golden, 15 to 20 minutes. Let cool on the baking sheet on a rack before transferring or decorating.


Recipe Notes

Add a note


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

This recipe appears in these collections

See more collections

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.