Colorblock Sugar Cookies

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Desserts

  • 12 oz Candy coating, white
  • 12 oz Colored candy coating

Found on loveandoliveoil.com

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 tablespoon lemon zest
• 1/2 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 12 ounces white candy coating
• 12 ounces colored candy coating (about 4 ounces each of 3 different colors)

Directions

• Preheat oven to 350 degrees F. Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg, lemon zest, lemon juice, and vanilla and mix to combine. Gradually add the flour mixture and beat just until incorporated, scraping down the bowl as needed. The dough may be crumbly, so knead it together with your hands until it comes together in a smooth ball. On a floured surface, roll out dough to 1/4″ thick sheet, and cut into desired shapes. Place shapes on parchment or silpat lined baking sheets. Bake for 10 to 12 minutes or until edges are just barely starting to turn golden. Allow to cool for a few minutes on the baking sheet, then transfer to a cooling rack and cool completely prior to decorating. For colorblock effect, melt white candy coating according to package instructions. Dip each cookie a third to one half in the coating, letting any excess drip off, then place on a parchment lined baking sheet until completely set. Melt your other 3 colors in separate bowls. Dip each cookie a second time in one of the colors, overlapping the white at varying angles. Replace on parchment-lined baking sheet to set. Cookies will keep in an airtight container for up to 1 week.