Ingredients
- 2 3/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup butter, very soft
- 1/2 cup buttermilk
- 1 large egg
- 1 tbsp lemon zest (from one lemon)
- 1 tsp vanilla extract
Preparation
Step 1
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter. Beat in buttermilk, egg, zest and extract. Mixture may look a bit curdled if your buttermilk was cold. Don’t worry. With the mixer on low speed or by hand, add in the flour mixture, mixing just until no streaks of flour remain. Dough will be very soft.
Divide dough into two pieces. Wrap in plastic wrap and freeze for about 2 hours.
Preheat oven to 350F.
Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick (slightly less than that is best) on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll remaing dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough.
Bake for 10-12 minutes at 350F, until the edges are slightly firm to the touch but cookies are not browned (they may be slightly gold at the edges). If your cookies are smaller than the 2-3-inch size these bunnies were, you may have to decrease the baking time by a minute.
Cool for a few minutes on baking sheet, then cool completely on a wire rack before icing.
Makes 3 dozen fairly large cookies.