Ingredients
Units
Scale
- 1 cup sugar
- 1/2 cup butter, softened to room temperature
- 1 tablespoon vanilla
- Zest of 1 small lemon
- 1/4 teaspoon almond extract
- 1 egg
- 1 tablespoon whole milk
- 2 cups AP flour
- 1/4 teaspoons salt
- 1 1/2 teaspoon baking powder
- Crystalized sugar, for rolling
- Confectioner's sugar, for dusting (optional)
Instructions
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
- In the bowl of your mix master, beat butter and sugar until combined. Add egg, vanilla, almond extract, lemon zest, and milk. Beat on medium speed until whipped.
- Add flour, salt, baking powder. Mix to combine until a soft dough comes together.
- Spoon about 1 tablespoon worth of dough. Roll between your hands into a ball and roll in crystalized sugar. Flatten slightly and place on the prepared baking sheets. You should be able to fit 4 rows of cookies on each sheet, with four cookies in each row.
- Bake for about 10 minutes, or until the cookies are slightly cracked and the edges are a pale golden color. Remove and let cool on the cookie sheet for about 1 minute. Transfer to a wire rack and let cool completely before dusting with confectioner's sugar.
- Cookies can be stored fresh in an air-tight container for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
