These sugar cookies are almost too pretty to eat thanks to the candy-crushed centre. See our tip below on how to turn them into ornaments—they make wonderful gifts during the holidays.
- Prep time 40 minutes
- Total time 2 hours & 15 minutes
In bowl, whisk together flour, baking powder and salt.
In large bowl, using hand mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes; beat in egg, vanilla and lemon zest. Stir in flour mixture just until combined. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days or overwrap with foil and freeze for up to 1 month.)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to 1/4-inch thickness. Using 2 1/2-inch cookie cutter, cut out shapes, rerolling and cutting scraps as necessary. Using smaller cookie cutter of same or different shape, cut out centres of cookies. Arrange, 1 inch apart, on prepared pans. Spoon about 1/2 tsp of the crushed candy into centre of each cutout.
Bake, 1 sheet at a time, until edges are light golden and candy is melted, 8 to 10 minutes; transfer directly to rack to cool completely.
Test Kitchen Tip: A piping tip creates the perfect holes for threading ribbon. Repoke immediately after baking if the holes fill in.
Makes about 30 cookies.
Nutritional facts PER COOKIE: about
- Fibre 0 g
- Sodium 94 mg
- Sugars 8 g
- Protein 1 g
- Calories 121
- Total fat 5 g
- Potassium 17 mg
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
- Iron 5
- Folate 9
- Calcium 1
- Vitamin A 5