Recipes and Cooking Sugar Cookies 4.2 (18) 1 Review Try making this soft, lightly lemony cookie recipe and serve it with hot cocoa for dipping. Chill the dough at least 1 hour to ensure that it's easy to roll out and cut. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 1 hrs Bake Time: 8 mins Total Time: 1 hrs 53 mins Servings: 30 Yield: 2 dozen Jump to Nutrition Facts Ingredients 3 ¼ cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt 1 ¼ cup unsalted butter, softened 1 cup sugar 1 egg 1 tablespoon milk 2 ½ teaspoon vanilla ¼ teaspoon finely shredded lemon peel Directions In medium mixing bowl combine flour, baking powder, and salt; set aside. In large mixing bowl beat butter on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping sides of bowl as necessary. Beat in egg, milk, vanilla, and lemon peel. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until easy to handle. Preheat oven to 375 degrees F. Roll half the dough at a time, between sheets of waxed paper, to 1/4-inch thickness, sprinkling bottom sheet of waxed paper with flour if cookie dough sticks. Cut with desired cutters (if dough becomes too soft, return to refrigerator). Place 1 inch apart on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and bottoms are barely light brown. Transfer to wire rack to cool. Makes about 2-1/2 dozen (2-1/2- to 3-1/2-inch) cookies. Rate it Print Nutrition Facts (per serving) 147 Calories 8g Fat 17g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 147 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 61mg 3% Total Carbohydrate 17g 6% Total Sugars 7g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 20mg 0% Folate, total 24.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.