Lemon Roll-Out Sugar Cookie Recipe

In a medium bowl, whisk together the egg, egg yolks, flavors, and emulsions. Set aside.

In your stand-alone mixer bowl, use the paddle attachment, at medium speed, cream together butter, cream cheese, and sugars until light and fluffy,

While the mixer is running at a low speed, slowly add egg, egg yolks, vanilla, and emulsion mix until incorporated. Scrape the sides of the bowl if needed.

Add lemon zest, baking powder, and salt and mix until incorporated.

Add four cups of flour and mix. While the mixer is still running, add the remaining flour one cup at a time. If needed, add the remaining ¼ cup of flour. You will know your your dough is ready when it does not stick to the sides of the mixing bowl but the dough is still tacky.

Roll out your dough on parchment paper to desired thickness. I roll all my cookies at 5/16”. When rolling your dough, do not use flour as it may dry your dough. It is better to cover it with saran wrap and then roll your dough.

Place your rolled-out dough between parchment papers on a baking pan, cover with saran wrap or/and sheet lid, and place in the freezer for 30 minutes - 1 hour, more if needed. I love freezing my dough because; it is easier to handle, it maintains shape, reduces spreading, and also saves me time by allowing me to prep my dough a few days ahead of time if needed.

Preheat the oven to 350°F (180°C). I like to use Chua Mats; they even provide baking and Less Spreading.

Bake for 14 - 16 minutes, until the dough has a matte look or longer if you like golden edges.

Pull cookies out of the oven and use a fondant smoother or a flat kitchen utensil to smooth out the surface of the coolie.