Lemon Sugar 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)
- 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.
- 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.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- Using a 1½-tablespoon spring-loaded scoop, scoop dough, and place 2 inches apart on prepared pans. Sprinkle with sanding sugar.
- 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://bakefromscratch.com/lemon-sugar-cookies/
3.5.3251