Lemon-Scented Sugar Cookies

Within the bowl of a standing electrical mixer fitted with a dash, beat the butter unless creamy. Add the 1 cup of turbinado sugar and the lemon zest and beat at medium bustle unless fluffy. Add the egg yolk and beat unless subtle. In a medium bowl, budge the flour with the salt and baking powder. Beat the dry substances into the butter at medium-low bustle; the dough will be very gentle.

Divide the dough in half of and place apart of residing every half of between 2 dapper sheets of parchment paper or plastic wrap. Roll out the dough 1/4 plug thick and transfer to 2 baking sheets. Refrigerate unless company, as a minimal 30 minutes.

Preheat the oven to 375°. Working with one piece of dough at a time, eliminate the tip sheet of parchment and invert the dough onto a lightly floured floor; eliminate the 2d sheet of parchment. Using a floured 3-plug cookie cutter, label out cookies as close collectively as which which that you must think. Transfer the cookies to parchment paper–lined baking sheets and sprinkle with turbinado sugar. Bake for 12 to 14 minutes, or unless golden. Let icy on the baking sheet for 10 minutes, then, the spend of a metal spatula, transfer to a rack to icy fully. Reroll the scraps, and label out more cookies, chilling between batches.