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Loading...| 2 3/4 cups all-purpose flour | |
| 1 cup cornstarch | |
| 1/2 teaspoon salt | |
| 1 1/4 cups unsalted butter , softened | |
| 3/4 cup sugar | |
| 1 teaspoon finely grated fresh lemon zest | |
| 3/4 teaspoon vanilla |
| 1. | In a medium bowl, whisk together the flour, cornstarch, and salt. |
| 2. | In a separate bowl, beat the butter and sugar together until light and fluffy using an electric mixer. |
| 3. | Beat in the lemon zest and vanilla until well combined. |
| 4. | Gradually add the flour mixture to the butter mixture, mixing until the dough comes together. |
| 5. | Divide the dough into two portions and shape each portion into a log about 2 inches in diameter. |
| 6. | Wrap each log in plastic wrap and refrigerate for at least 2 hours. |
| 7. | Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. |
| 8. | Slice the dough into cookies about 1/4 inch thick and place on the prepared baking sheet. |
| 9. | Bake for 12-15 minutes, or until the edges are lightly golden. |
| 10. | Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. |
These sugar cookies are buttery, crisp on the edges, and soft on the inside, they are perfect
This recipe uses a lot of butter and sugar, so these cookies should be enjoyed in moderation as part of a balanced diet.
While sugar cookies are not particularly healthy, this recipe uses fresh lemon zest which has been linked to providing a source of Vitamin C and aiding in digestion.
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