Sugar Cookies

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A classic cookie recipe for an irresistible, soft, chewy and perfectly sweetened cookie that uses everyday basic ingredients. Perfect for when those cookie craving strike! And don’t wait for the holidays- these are a year round favorite. Or check out this additional cookie favorite.
  • 1 cup nondairy solid shortening (preferably Earth Balance)
  • 1 cup sugar, plus more for sprinkling
  • 1 egg
  • Juice and finely grated zest of 1 medium or large lemon
  • 2 tablespoons vanilla extract
  • 2 cups gluten-free all-purpose flour or flour of choice with xanthan gum in the mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees. Line two 18×13-inch half sheet pans with parchment paper.
  2. Place the shortening in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until light and fluffy. Alternatively, use a medium bowl and a handheld mixer.
  3. Add the sugar and beat on medium speed until the mixture is light and fluffy. Add the egg and beat until light and lemon colored. Add the lemon juice and the vanilla extract and beat to mix.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add the flour mixture to the shortening mixture in three batches, beating after each addition until smooth. If using a handheld mixer, you may need to scrape down the beaters and use a large spoon for the last batch, as the dough will be thick.
  6. Add the lemon zest and, using a silicone spatula, stir to mix evenly. Let the dough rest for five minutes.
  7. Drop by rounded tablespoons, or with a leveled 1 1/2 tablespoon cookie scoop, two inches apart on the prepared pans. Sprinkle a pinch of sugar on the top of each cookie. The cookies will be mounded but will flatten slightly as they bake.
  8. Bake one pan at a time for 16 minutes, or until the cookies are golden brown and cooked through. Remove the pan from the oven.
  9. Let the cookies rest on the pan for two minutes. Using a spatula, carefully transfer the cookies to a wire rack to cool completely. Store the cooled cookies in an airtight container with waxed paper or parchment paper between the layers for up to five days, or freeze in small batches with waxed paper or parchment paper between the layers for up to 30 days.

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