Lemon Sugar Cookies
2 cups flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp cornstarch
2 tbsp water
2 sticks unsalted butter, softened but still cold
1/4 tsp lemon zest, finely grated
1 cup sugar plus 1/2 cup sugar
1 tbsp light brown sugar
1 1/2 tsp vanilla extract
Preheat oven to 375. Move racks to middle position. Line 2 baking sheets with silpat or parchment.
Mix flour, baking powder and salt together in a medium bowl.
In a small bowl, whisk together cornstarch and water.
In the bowl of a kitchenaide mixer, add butter, lemon zest, 1 cup sugar and brown sugar and mix until fluffy. Add cornstarch mixture and vanilla and beat until combined. Add dry ingredients and beat until just combined. Place in fridge for 1 hour.
Place 1/2 cup sugar in a low rimmed bowl. Roll 1-inch balls of dough, then gently roll each ball in the sugar, coating thoroughly. Place balls on baking sheets. Flatten each ball with the bottom of a glass until they are about 3/4" thick.
Bake about 15 minutes, rotating the baking sheets halfway through for even baking.
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