Simple Sugar Cookies with lemon zest

Dough may be frozen for up to one month. Thaw dough overnight in the refrigerator before rolling.

Makes about 24 cookies

Total time: 50 minutes + chilling

1½ cups all-purpose flour ½ tsp. baking powder

½ tsp. table salt

1 stick unsalted butter (8 Tbsp.), softened

1⁄3 cup granulated sugar

¼ cup powdered sugar, sifted Minced zest of

1 lemon

2 Tbsp. heavy cream

1 egg 1

tsp. pure vanilla extract Light corn syrup, warmed Colored sugars

Whisk together flour, baking powder, and salt.

Cream butter, granulated sugar, powdered sugar, and zest with a hand mixer until smooth; scrape down sides of bowl.

Add cream, egg, and vanilla; blend until combined. Add flour mixture in two additions, blending until nearly incorporated before adding more.

Halve dough; shape each into a disk, wrap in plastic, and chill at least 2 hours.

Preheat oven to 350°. Line two baking sheets with parchment.

Roll one dough half, keeping the other dough half chilled, on a wellfloured work surface to about

1⁄8-inch thick. (To prevent dough from sticking as you roll it, flip it over often, especially in the early stages of rolling. Reflour surface and dough as needed, and work quickly to prevent dough from warming and softening too much.)

Cut dough with cookie cutters; arrange on prepared baking sheets, spaced about 1 inch apart.

Bake cookies until set and lightly golden around the edges, 10–12 minutes. Cool cookies on baking sheets for 5 minutes, then transfer to a rack to cool completely.

Brush cookies with corn syrup; sprinkle with colored sugar.

Per cookie: 84 cal; 4g total fat (3g sat);

19mg chol; 64mg sodium; 10g carb (0g fiber,

4g total sugars); 1g protein