Vanilla Bean Butter Cookies with a Hint of Lemon

 

Ingredients:

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1/2 cup powdered sugar

1 large egg yolk

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

2 1/2 cups all-purpose flour

1/4 teaspoon salt

Instructions:

1. Cream together the butter and sugars: In a large bowl using an electric mixer or a hand mixer, cream together the softened butter and both sugars until light and fluffy, about 3 minutes.
2. Beat in the egg yolk, vanilla extract, and lemon zest: Add the egg yolk, vanilla extract, and lemon zest and beat until well combined.
3. Gradually add the flour and salt: Add the flour and salt in batches, mixing until just combined. Don't over-mix! The dough will be soft and slightly sticky.
4. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. This helps the dough firm up and prevents spreading during baking.
5. Preheat oven and prepare baking sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
6. Scoop and bake: Using a cookie scoop or a tablespoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, you can flatten the cookies slightly with the back of a spoon or fork.
7. Bake for 10-12 minutes: Bake the cookies until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips:

• For a richer flavour, use brown sugar instead of granulated sugar.
• Add a pinch of cinnamon or nutmeg to the dough for a warm and cozy twist.
• You can also roll the dough balls in sprinkles or chopped nuts before baking for a festive touch.
• Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.