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I whipped up these cookies when I needed something not too sweet for my afternoon cuppa. That mix of buttery cookie base and zesty lemon creates something truly magical with each mouthful. They've now become our go-to treat when friends drop by – they're just right between rich and zesty. That first bite when the lemony flavor hits you is simply wonderful.
Why These Stand Out
- You can keep rolls of dough frozen for when you suddenly need cookies.
- They work for everything from casual snacks to fancy gatherings.
- The real lemon zest packs an amazing natural punch.
- You can slice and bake them quickly whenever you want fresh cookies.
Must-Have Components
- For the Cookies:
- 1 cup unsalted butter softened to room temp for easier mixing
- 3/4 cup granulated sugar, with extra for rolling
- 2 1/2 cups all-purpose flour, sifted for smoothness
- 3 tablespoons fresh lemon zest from roughly 2-3 lemons
- For the Tangy Glaze:
- 2-3 tablespoons fresh lemon juice (tweak as you like)
- 1 cup powdered sugar
Time To Bake
- Glaze: After they've totally cooled, dip or drizzle with that zingy lemon glaze.
- Slice and Bake: Take your cold logs, roll them in extra sugar, cut into 1/4-inch rounds and bake until edges just turn golden.
- Chill: Form into two logs about 2 inches thick, wrap them up and pop in the fridge for at least an hour.
- Prepare Dough: Whip that butter until it's fluffy for about 2 minutes then mix in your lemon sugar, vanilla and a tiny bit of salt. Slowly add flour until it all comes together.
- Make Lemon Sugar: Mix your sugar with lemon zest, rubbing them together with your fingers until you can really smell that citrus.
Thinking Ahead
I always keep a few rolls of this dough in my freezer for when friends pop over. Just cut and bake right from frozen, adding a couple extra minutes to your baking time. There's really nothing better than warm, fresh-baked cookies whenever you want them.
Putting Your Twist On It
- Try them dipped in white chocolate for a fancier, prettier finish.
- Switch to orange or lime zest when you want a change.
- Add some crushed pistachios on top for color and crunch.
- I sometimes throw in dried lavender which gives them a lovely floral touch.
Recipe Q&A
- → Why should I avoid European butter?
The extra fat in European butter makes the dough spread too much. Regular unsalted butter gives better baking results.
- → How do I keep the cookies round?
Wrap dough inside halved paper towel tubes before chilling. This keeps the dough from flattening on one side.
- → Can the dough be prepped early?
Definitely! Sliced dough can be frozen for up to 2 months. Bake from frozen, adding a couple of extra minutes to the time.
- → Why mix zest with sugar first?
This releases the oils from the zest to enhance the flavor and spread it consistently through the dough.
- → How can I stop the dough from spreading?
Chilling is the trick. Once you slice the dough, chill it again before popping it in the oven.