Lemon Sugar Cookies

Prep 35 min
Total 2 hours 45 min
Makes 48 cookies

17

Ingredients

2 2/3 cups
all-purpose flour
1/2 tsp
1/2 tsp
2/3 cup
unsalted butter, softened
1 1/2 cups
granulated sugar
2
large eggs
4 tsp
lemon zest, about 2 lemons (optional)

Lemon Royal icing:

1
large egg white
1/8 tsp
1 1/2 cups
3 to 5 tsp

Toppings:

variously sized gold-coloured sprinkles

Instructions

1. Stir flour with baking powder and salt in a medium bowl. Beat butter with granulated sugar in a large bowl, using an electric mixer on medium-high, until fluffy, 2 to 3 min. Beat in eggs and lemon zest. Reduce speed to low, then gradually beat in flour until just combined.

2. Divide dough into 2 portions. Shape each into a ball, then flatten into discs and wrap separately in plastic wrap. Refrigerate until firm, at least 1 hr.

3. Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment. On a lightly floured surface, roll 1 disc of dough until 1/4 in. thick. Cut out shapes with a 2-in. star-shaped cookie cutter. Arrange about 1 in. apart on prepared sheet.

4. Bake until cookies are golden around edges, 10 to 11 min. Let stand on sheet for 3 to 4 min, then transfer to a rack to cool completely. Repeat with remaining disc. Gather dough scraps and form into a disc. Chill, then repeat rolling, cutting and baking process.

5. Icing: Beat egg white with cream of tartar in a large bowl, using an electric mixer on medium, until foamy. Beat in icing sugar until combined. Increase speed to high and beat until thick and glossy, 3 to 4 min. Stir in lemon juice, 1 tsp at a time, to thin the icing out to desired consistency. (Icing should be a thick but pipe-able consistency.) Scoop half the icing into a piping bag fitted with a small round tip.

6. Topping: Pipe lines or squiggles on 1 cookie, then sprinkle immediately with gold sugar. Repeat with remaining cookies. Set aside until icing is completely dry, preferably overnight.

Make-Ahead Tip:
Refrigerate the dough discs up to 1 week. Leave at room temperature for 10 min before rolling out.

Storage Tip:
Cookies will keep well stored in an airtight container up to 5 days.

Nutrition

Calories 87, Protein 1 g, Carbohydrates 15 g, Fat 3 g, Sodium 335 mg.
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