Hurrah! It’s time to kick off my 12 days of cookies! I’ve been doing it every year for a while now, and it’s not about to stop any time soon. I may not get through all 12 cookies by Christmas (helloooo mom world), but I’ll definitely make it by the end of the year.
Lemon desserts are slowly growing on me. They have to be really, really good for me to like it, though. I liked this cookie because the lemon flavor isn’t overpowering. It’s subtle, but there. You could definitely up the amount of lemon extract/juice or even add some zest into the mix if you want a more powerful flavor. 
After all, it’s hard to not like a sugar cookie. How can you go wrong with something so simple?
I hope you are all getting into the holiday baking spirit! Happy December! Recipe from Two Peas and Their Pod.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 2 large lemons
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 2 tablespoons fresh lemon juice
- 1/2 cup granulated sugar for rolling cookies
Directions
- Preheat oven to 350 degrees.
- Cream together the butter and sugar. Mix in the zest, egg, vanilla extract, lemon extract, and lemon juice until smooth.
- Gradually stir in the flour, baking soda, baking powder and salt.
- Roll rounded tablespoons of dough into balls and roll in sugar. Place on baking sheets two inches apart.
- Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set.
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