2 ½ cups all-purpose flour (310 g), plus more for rolling
1 teaspoon baking soda
1 teaspoon cream of tartar
½ teaspoon fine sea salt
1 cup unsalted butter (230 g), 2 sticks, at room temperature
1 ½ cups powdered sugar (240 g)
1 large egg
½ lemon, zested
2 teaspoons pure vanilla extract
Royal Icing
4 large pasteurized egg whites
4 cups powdered sugar (640 g), sifted
1 teaspoon fresh lemon juice
food coloring, of choice
Nutrition Info
Calories 489
Fat 17g
Carbs 77g
Fiber 0g
Sugar 58g
Protein 5g
How to Make It
1. Step
Make the cookies: in a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
2. Step
In another large bowl, beat the butter and sugar with a hand mixer on medium-high until light in color and fluffy in texture, 3-5 minutes.
3. Step
Add the egg and mix until incorporated.
4. Step
Mix in the lemon zest and vanilla, then add the flour mixture and mix with a spatula until just combined.
5. Step
Transfer the cookie dough to a clean work surface and divide into two balls. Flatten each into a 5-inch (12-cm) disc, wrap in plastic wrap, and refrigerate for at least 2 hours, up to 3 days.
6. Step
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
7. Step
On a lightly floured surface, roll out one of the dough discs into a ¼-inch (6 mm) thick circle.
8. Step
Use egg-shaped cookie cutters to cut out shapes and transfer to the prepared baking sheets.
9. Step
Bake until the cookies are golden around the edges, 6-8 minutes depending on the size.
10. Step
Cool for 1 minute on the baking sheets, then transfer to a wire rack to cool completely before decorating. Repeat with the other dough disc.
11. Step
Make the icing: in a large bowl, beat the egg whites on high speed with a hand mixer until foamy. Reduce the speed to low and gradually add the sugar, beating until completely incorporated. Add the lemon juice and return the speed to high, beating until the icing is very stiff, 5-7 minutes.
12. Step
Divide the icing between four bowls and color three with food coloring of choice.
13. Step
Transfer the icings to piping bags or plastic bags fitted with round tips and decorate the cooled cookies.
