Lemon Sugar Cookies
Makes about 38 cookies
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (112 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 1½ tablespoons (4.5 grams) lemon zest
  • 1 teaspoon (4 grams) vanilla extract
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon kosher salt
  • 3½ cups (438 grams) all-purpose flour
  • Sanding sugar, for sprinkling
  • Lemon Glaze (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium-high speed until smooth, 2 to 3 minutes. Reduce mixer speed to low. Add granulated sugar and brown sugar, beating until combined. Increase mixer speed to medium-high, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, zest, and vanilla, beating to combine.
  2. Add baking powder, baking soda, and salt; with mixer on low speed, gradually add flour to butter mixture, beating until combined. Increase mixer speed to medium; beat 1 to 2 minutes more. Cover with plastic wrap, and refrigerate for 1 hour.
  3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  4. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. Sprinkle with sanding sugar.
  5. Bake until edges are lightly browned, 8 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Spoon Lemon Glaze over cooled cookies.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/lemon-sugar-cookies/