Cut-Out Butter Sugar Cookies with Lemon Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Buttery, tender sugar cookies enhanced with fresh lemon zest, perfect for rolling and cutting into festive shapes. This American-inspired recipe, ready in about 30 minutes, layers unsalted butter, granulated sugar, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 130 calories and feeds 30, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 30 American cuisine 130 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, cream together 1 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
  2. Step 2: Beat in 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until well combined and fragrant.
  3. Step 3: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a firm dough forms.
  5. Step 5: Divide dough in half, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up for easier rolling.
  6. Step 6: On a lightly floured surface, roll out one portion of chilled dough to 1/4-inch thickness.
  7. Step 7: Use cookie cutters to cut desired shapes and place cookies 1 inch apart on ungreased baking sheets.
  8. Step 8: Bake for 8-10 minutes or until edges just begin to turn golden.
  9. Step 9: Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

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