Lemon Spritz Cookies
Soft and buttery, deliciously lemony, flowery cookie press spritz cookies.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tablespoon lemon zest
- 1 large egg, at room temperature
- 2 teaspoons lemon juice, freshly squeezed
- ¼ teaspoon vanilla extract
- pink sanding sugar, for decorating
- yellow sanding sugar, for decorating
Instructions
- Preheat oven to 400F degrees.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl using an electric mixer, cream together butter, sugar, and lemon zest; beat until light and fluffy, about 3 minutes.
- Beat in egg, lemon juice, and vanilla extract; mix until combined.
- Slowly add flour mixture, mixing until just combined.
- Place dough into cookie press with a flower disk. Press dough onto an ungreased baking sheet about 1" apart; a baking sheet that is NOT non-stick works best. Decorate with pink sanding sugar and yellow sanding sugar.
- Bake 6-8 minutes or until edges are set and lightly browned.
- Cool cookies on baking sheet on a wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Lemon Spritz Cookies should be stored in an airtight container and will keep 3+ days.
