How are you guys doing?
Today we are bringing you guys a recipe for a sugar cookie.

Trivia time: do you know the difference between a sugar cookie and a “normal” cookie?
Sugar cookies don’t have brown sugar.

Anyways, back to the recipe. Plan this one ahead of time, because as with most cookies we have here, it’s ideal that you let the batter rest overnight.

With that in mind, let’s get to it.

You’re gonna need:
-Zester
-Oven
-Mixer
-Refrigerator
-Bowls
-Cookie scoop (2 Tbsp in size)

Ingredients:
-3/4 cup granulated sugar
-Zest of 1 lemon
-1/2 cup unsalted butter, at room temperature
-2 tsp lemon extract
-1 Tbps lemon juice
-1 large egg
-2 cups all-purpose flour
-1/2 tsp salt
-1/2 tsp baking soda
-1/4 tsp baking powder
-4 oz cream cheese chips (or white chocolate, if you can’t find them)

Instructions:
-In a bowl, combine the flour, salt, baking powder, and baking soda. Set aside
-In the mixing bowl, beat sugar, butter, zest, juice, and extract for a couple of minutes. With the mixer on low, add in the egg, beating again for a couple more minutes, until creamy. Don’t forget to scrape the sides halfway through.
-With the mixer still on low, gradually add in the dry mix, beating just enough so everything is combined. Turn off the mixer, scrape the sides with a spatula, and stir in the cream cheese chocolate chips.
-With the 2 Tbsp scoop, make little balls and set them in a container. Do not stack them up. Close the container (as you normally would, just making sure here…) and let them sit overnight in the refrigerator.
-Pre-heat your oven to 340°F. Set your cookies on a baking sheet covered with foil. Make sure there are at least 2 inches of a gap between them. Bake your cookies for about 13-15 minutes, or until the edges are (very) slightly tan.

That’s it!
See you guys soon! Until then, don’t forget to check out our Instagram!
Bye!