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Sugar Cookies

Yield 3 dozen cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Nutrition Information

  • calcium 12 mg
  • calories 86
  • caloriesfromfat 0 %
  • carbohydrate 11 g
  • cholesterol 22 mg
  • fat 4 g
  • fiber 0 g
  • iron 0 mg
  • protein 1 mg
  • satfat 3 g
  • sodium 22 mg

How to Make It

  1. Combine the flour, baking powder, and salt in a bowl and set aside.

  2. Put the butter and sugar in a large bowl or 64-ounce Pyrex cup. Beat with an electric mixer on medium-high until smooth, about 2 minutes. Add the eggs and beat until fluffy, 2 to 3 minutes. Add the lemon juice and vanilla. Reduce speed to low and slowly add the flour mixture. Mix until just incorporated.

  3. Divide the dough in half and flatten each portion into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

  4. Heat oven to 350° F. Roll out the dough on a lightly floured surface to 1/4 inch thick. Cut into desired shapes and place on a parchment-lined baking sheet. Scraps can be combined and rolled out again. Bake 10 to 15 minutes or until light golden brown.