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Lemon Cutout Cookie Recipe for Cookie Cutters

Name: Lemon Sugar Cutout Cookie Recipe
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: American
Ingredients: 2 cups of Sugar; 2 cups of Butter, softened to room temperature; 2 Large Eggs; 2 teaspoons of Vanilla Bean Paste (you may use vanilla extract as a replacement); 1 teaspoon of Lemon Emulsion; 1 tablespoon Lemon Zest; 6 cups of All Purpose Flour

How to make lemon flavored cookies for cookie cutters. These delicious and easy cookies hold their shape when baked. The secret to getting a cookie bursting with lemon flavor is to mix the fresh lemon zest with the sugar, so the flavors bind together. These pair well with our classic royal icing, recipe here.

Lemon Sugar Cutout Cookie Recipe

Rated 3.7 stars by 152 users

Cuisine

American

Servings

3 dozen 3" cookies

Prep Time

20 minutes

Cook Time

10-15 minutes

Calories

145

These delicious cookies have a bold lemon flavor thanks to the addition of lemon zest along with lemon extract. You can leave them "naked" or frost them with royal icing.

Author:

Wil Sanchez

Image of Lemon Sugar Cutout Cookie Recipe

Ingredients

2 cups of Sugar
2 cups of Butter, softened to room temperature
2 Large Eggs
2 teaspoons of Vanilla Bean Paste (you may use vanilla extract as a replacement)
1 teaspoon of Lemon Emulsion
1 tablespoon Lemon Zest
6 cups of All Purpose Flour

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Directions

Whisk the lemon zest and the sugar together in a bowl. Let it rest for a couple of minutes. This is going to bind the flavor of the lemon to the sugar and give you a bold lemon flavor.
In a mixer with the paddle attachment, cream the softened butter and the sugar until it's fluffy and light in color.
To your mixer bowl, add the eggs and the flavors (Vanilla Bean Paste, Lemon Emulsion) one at a time. Make sure they mix in well in between additions. Mix until everything is well combined.
Add the Flour to the mixer 2 cups at a time. Scrape the bowl in between additions. Mix only until well combined, do not overmix.
Divide the dough into equal portions and roll it in between two sheets of parchment paper. Use our precision rolling pins for equal thickness of the dough.
Once rolled, cut your cookies with any cutter that you want, and bake at 350 F for 10-15 minutes.
Cool these cookies on the pan for 2-5 minutes before transferring to a cooling rack to cool completely.

Recipe Video

Recipe Note

What flour should I use for cut out cookies?

Do not use self-rising flour, because it will make your cookies expand and not hold their shape. We recommend a white all-purpose flour like King Arthur, Gold Medal, White Lily, Pillsbury, or Bob's Red Mill.

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Comments

Atoosa - March 6, 2023
What can be subbed for lemon emulsion? Ain’t got none
———
The Cookie Countess replied:
Lemon extract can be used in place of emulsion (it’s more readily found in grocery stores), or even lemon liqueur. Lemon juice could also be used as an alternative, but you’ll want to start off with less and check the flavor, since emulsions don’t have the acidity that real lemons do.

Cindy - February 9, 2023
This makes a great Lemon Poppyseed cookie if you add some almond to it as well.

jenny thompson - February 20, 2023
Can I substitute almond flavoring for the vanilla?
Thank you
———
The Cookie Countess replied:
The vanilla in this recipe is to act as a background to the dominant lemon flavor. If you prefer to combine lemon and almond, feel free to make the substitution!

[signature_2504945943]
———
The Cookie Countess replied:
Yes you can!

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Top Rated Recipes

Most Popular Guides

Lemon Cutout Cookie Recipe for Cookie Cutters

Lemon Sugar Cutout Cookie Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Video

Recipe Note

Comments

Leave a comment

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Solar Eclipse Cookies

Blog Index

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Top Rated Recipes

Most Popular Guides

Lemon Cutout Cookie Recipe for Cookie Cutters

Lemon Sugar Cutout Cookie Recipe

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Video

Recipe Note

Comments

Leave a comment

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