Zesty Lemon Cookies (Printable Version)
# What You'll Need:
01 -
1 3/4 cups regular all-purpose flour (245g).
02 -
3/4 cup softened unsalted butter (168g).
03 -
Pinch of table salt.
04 -
1/3 cup sugar crystals (67g).
05 -
2 tablespoons zest from a lemon (6g).
06 -
1 teaspoon finely grated lemon zest.
07 -
2 teaspoons fresh-squeezed lemon juice (10g).
08 -
1/2 teaspoon vanilla essence (2g).
09 -
2 teaspoons regular milk (10g).
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1 tablespoon melted butter (14g).
11 -
3/4 cup powdered confectioners' sugar (90g).
12 -
2/3 cup white granulated sugar (133g).
13 -
1/4 teaspoon basic table salt.
# Preparation Steps:
01 -
Blend zest and sugar together in a blender or beat ‘em in a mixer till it’s all mixed up.
02 -
Cream butter, the lemon-sugar mix, salt, and vanilla till smooth. Add flour till it’s just coming together. Dough might seem crumbly but it’ll hold.
03 -
Shape dough into two logs, about 6½ inches long each. Wrap in plastic and chill those guys for an hour.
04 -
Roll the logs in sugar. Slice into rounds about 1/2-inch thick. Chill slices 20 min. Preheat your oven to 350°F.
05 -
Bake cookies for around 14–15 minutes till edges turn light golden. Leave on the tray to cool for 5 minutes, then move to a rack.
06 -
Combine glaze ingredients in a bowl. Drizzle or dip cookies. Let ‘em sit to set before eating.
# Additional Tips:
01 -
Stick with regular butter, not European-style.
02 -
Dough or baked cookies freeze well.
03 -
For perfect cookie shapes, use paper towel rolls.
04 -
Zesting the lemon with sugar really boosts flavor.
05 -
Keep in an airtight container for 5 days tops.
06 -
These are great to make in advance.