Rating: 3 stars
19 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 3
Dawn Perry

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Credit: Levi Brown

Recipe Summary

hands-on:
20 mins
total:
2 hrs 45 mins
Yield:
Makes 40 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 baking sheets with parchment. Using an electric mixer, beat the butter, granulated sugar, and zest on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg, then the vanilla and salt.

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  • Reduce mixer speed to low and gradually add the flour, mixing until just combined (do not overmix). Shape into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.

  • Heat oven to 350° F. On a floured surface, roll the dough ¼ inch thick. Using lightly floured 2- to 3-inch cookie cutters, cut the dough into shapes, flouring the cutters and rerolling the scraps as necessary. Place the cookies 1 inch apart on the prepared baking sheets. Sprinkle with decorating sugar, if using.

  • Bake the cookies, rotating the baking sheets halfway through, until the edges just begin to brown, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Nutrition Facts

53 calories; fat 2g; saturated fat 1g; cholesterol 11mg; sodium 26mg; protein 1g; carbohydrates 7g; sugars 3g; calcium 2mg.
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