Servings: 20 cookies
Calories: 150kcal
Cost: $10
Equipment
- Mixing bowls
- Electric mixer or whisk
- Rolling pin
- Cookie cutters
- Baking sheets
Ingredients
- 1 unit lemon zest
- 300 g butter
- 150 g glass sugar can be substituted with granulated sugar
- 1 unit slightly beaten egg
- 1 teaspoon vanilla extract
- 400 g all-purpose flour sifted
Instructions
- In a large mixing bowl, beat the butter and sugar until pale and fluffy.
- Add the beaten egg, lemon zest, and vanilla. Mix until well combined.
- Gradually add the sifted flour into the wet mixture using a spatula or wooden spoon.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
- Roll out the chilled dough to about ½ cm thick and cut out shapes.
- Bake at 180°C (350°F) until the edges are golden brown.
- Decorate the cookies with icing, sprinkles, or powdered sugar and serve.
Notes
You can substitute glass sugar with regular granulated sugar. For a dairy-free version, use coconut oil or margarine instead of butter.
Try almond extract in place of vanilla for a nutty flavor. Lime zest can be used for a twist!
To keep cookies fresh, store in an airtight container at room temperature for up to five days, or freeze unbaked dough for up to three months. Remember to chill the dough to prevent spreading!
Try almond extract in place of vanilla for a nutty flavor. Lime zest can be used for a twist!
To keep cookies fresh, store in an airtight container at room temperature for up to five days, or freeze unbaked dough for up to three months. Remember to chill the dough to prevent spreading!
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!