Ingredients
Scale
- 1 cup (226g) unsalted butter, at room temperature
- 2 tablespoons lemon zest
- ¾ cups (143g) granulated sugar
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon lemon extract
- ¼ cup or more sparkling sanding sugar
Instructions
- Zest the lemon into the sugar and combine to coat the sugar with the zest.
- In a stand mixer, mix together the butter, sugar, lemon extract, and salt until light and fluffy, scraping down the bowl as required.
- Gradually add the flour in ½ cup increments, mixing on low speed until crumbly. Then, mix at medium-high speed until the dough comes together.
- Transfer the dough onto parchment paper and shape it into a log approximately 1 ½ -2 inches wide and 5 inches long. Roll the log in sanding sugar, pressing it into the edges. Wrap tightly in plastic wrap, place it in a glass, and chill for at least 2 hours or up to 24 hours.
- Preheat your oven to 375°F and line a large cookie sheet with parchment paper. Unwrap the chilled dough and slice it into 3/8" thick cookies. Arrange them 1 inch apart on the baking sheet.
- Bake for 9-12 minutes until the edges start to brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
You can adjust the amount of lemon zest for a stronger lemon flavor if desired.
These cookies can be stored in an airtight container for up to a week.
For added sweetness, sprinkle more sanding sugar before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.