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Lemon-Scented Sugar Cookies

Old-Fashioned Sugar Cookies with a new twist.

Lemon-Scented Sugar Cookies


1 cup (2 sticks) unsalted butter
1 1/4 cups confectioners' sugar
1 egg yolk
1 large egg
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
  decorating sugar
Decorative Icing:
1 1/4 cups confectioners' sugar
1 egg white
  pinch of kosher salt
2 teaspoons water, lemon juice or orange juice
  food coloring

Cooking Instructions

Tip: Use lemon juice in the icing for an extra infusion of flavor.

In the large bowl of an electric mixer, combine the butter and sugar and beat on medium speed until light and fluffy. Beat in the egg yolk, and then the whole egg, vanilla and lemon zest.

In a medium bowl, sift together the flour, baking powder and salt. Add flour mixture to batter. Beat on low just until combined.

Divide the dough in half. Flatten each portion into a disc, wrap tightly in plastic and chill for at least 1 hour. (You can refrigerate the dough for up to 2 days or freeze for up to 1 month.)

Preheat oven to 350 degrees F.

Line baking sheet with baking liner or parchment paper. Turn dough out onto a lightly floured surface and roll out to 1/8 inch thickness. Using cookie cutters, cut out cookies. Transfer cookies to baking sheets, spacing them about 1/2 inch apart. Gather dough scraps, re-roll and cut out more cookies.

At this point, sprinkle cookies with decorating sugars. Bake cookies until golden brown around edges, about 8 to 10 minutes. Transfer to wire racks to cool. If desired, decorate completely cooled cookies with decorative icing.

Makes about 48 - 3 inch cookies

Decorative Icing
In a small bowl, combine sugar, egg white, salt and water or juice. Add food coloring to the icing, stirring well to blend. Use the icing immediately. Keep bowl covered with plastic wrap or a damp cloth while working.

Equipment List

Mixing Bowls
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