Rolled Sugar Cookies

Yield: 12-24 depending on shape

Author: Sarah Truesdell

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Rolled Sugar Cookies

A slightly lemony roll out sugar cookie that keeps its shape after baking. Adapted from sugar cookie recipe by The Kitchn.

Ingredients

• 1 cup (226 g) unsalted butter, softened 
• 2 ounces cream cheese, at room temperature
• 1 cup (200 g) sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon lemon zest
• 3 cups (420 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

1. In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the sugar and beat for 5 minutes until light and fluffy. 
2. Add the egg, vanilla and almond extracts, and lemon zest. Beat for 2 minutes. 
3. Whisk togeher the flour, baking powder, and salt in a medium bowl. Add to the butter mixture in three part, mixing on stir in between additions. 
4. Divide dough into two disks and wrap in plastic. Refrigerate at least four hours.
5. To bake the cookies, preheat the oven to 350°F and line two baking sheets with parchment papers. Roll out cookies to about 1/3 inch thick. Cut cookies out of the rolled dough and place on the prepared baking sheets.
6. (For best results, chill cut out cookies in freezer for 10 minutes, then bake.)
7. Bake cookies for 10-18 minutes, depending on thickness. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack.
8. Cool completely before icing or decorating, and store in a tightly covered container.

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