Sugar Cookies
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup flour
- ⅛teaspoon salt
- ⅛teaspoon baking powder
- 4tablespoons unsalted butter, plus 1 tablespoon for greasing cookie sheets, softened
- ⅓cup sugar
- 1egg
- ½teaspoon vanilla extract
- 1tablespoon grated lemon rind
- 1tablespoon milk
Nutritional analysis per serving (24 servings)
45 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Mix the flour, salt and baking powder. Set aside. Grease 2 cookie sheets with 1 tablespoon of the butter or line sheets with parchment paper. Cream the remaining butter. Gradually add the sugar and continue beating until blended. Add the egg, vanilla, lemon rind and milk. Add the flour mixture all at once and beat until smooth.
- Step 2
Drop teaspoonfuls of dough onto the cookie sheets, spaced 1 inch apart. Bake until golden brown, about 10 to 15 minutes. Set aside to cool.
Private Notes
Comments
I was hesitant to try this for the reason is seemed no one else had, but I'm glad I did cause they turned out lovely. I'm 16 and I love to bake, I suggested this to my friend who is a beginner at cooking all together. She made this easy with no problems, great for beginners!
I was questioning the baking powder when I used this but went for it ....not good. Ran into one big cookie. can't decorate...will eat instead.
Fabulous, buttery cookies with crispy edges. Not your typical sugar cookie. In fact the only thing wrong is the name, which sets the wrong expectation. Follow the instructions (including the size and using two sheets) and you’ll be very happy with the results!
Exactly as described. My only regret is that I was a bit shy of the tablespoon of lemon rind. Will be certain to have plenty of lemons on hand next time.
yummy but doesn't make many. Maybe triple the recipe if anyone else is expecting to eat some
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