Step 1: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Step 2: Beat in the large egg, vanilla extract, and lemon extract until just incorporated. Don’t overmix. Add the lemon zest and mix briefly.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. The dough will be soft but shouldn’t be overly sticky.
Step 5: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This chilling step is crucial for preventing your cookies from spreading too much.
Step 6: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use your favorite spring-themed cookie cutters to cut out shapes. Gently transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart.
Step 8: Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. The exact baking time will depend on the thickness and size of your cookies. For chewy cookies, be careful not to overbake.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Once completely cool, decorate your cookies with royal icing, simple glaze, or sprinkles as desired. Enjoy your beautiful spring cookies!