Lemon Sugar Cookies

September 23, 2020
Created by Harmons
1 hour
Serves 18-24 cookies
  • 2 1/2 cups unbleached all-purpose flour
  • 1 cup fine cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 lemons, zested, plus more for garnish
  • 1/4 cup fresh lemon juice
  • 1 Tbsp lemon extract
  • Sugar, for coating

Preheat oven to 375°.

In a bowl, combine flour, cornmeal, baking powder, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, add butter and mix until smooth and fluffy. Gradually add sugar and mix on medium speed until light and fluffy, 3-5 minutes. Add egg and egg yolk and mix until blended. Add lemon zest, juice, and extract and mix until well blended.

Add flour mixture and mix on low just until incorporated. Place sugar in a shallow dish. Shape dough into 2” balls. Roll balls in sugar to coat. Place balls 2” apart on a rimmed baking sheet. Bake until edges are lightly browned, 10-12 minutes. Let cool on baking sheet for 1 minute and transfer to a wire rack to let cool completely. Garnish with lemon zest.