Zesty Lemon Cookies (Print Version)
# Ingredients:
→ Cookie Mixture
01 -
2 sticks (1 cup) of unsalted butter, brought to room temperature
02 -
1/2 cup confectioner's sugar
03 -
2 tablespoons fresh lemon juice
04 -
1 tablespoon of grated lemon skin
05 -
1 teaspoon vanilla flavoring
06 -
2 cups plain white flour
07 -
1/4 cup corn starch
08 -
1/4 teaspoon of salt
→ Powdery Coating
09 -
1 cup of confectioner's sugar
10 -
1 teaspoon grated lemon skin (optional for more zing)
# Instructions:
01 -
Use a big bowl to beat the soft butter and confectioner's sugar until it's fluffy. Stir in the grated lemon, lemon juice, and vanilla till everything's combined. In another bow, mix salt, plain flour, and cornstarch together. Slowly add this to the buttery mixture and mix until it turns into pliable dough.
02 -
Split the dough into two parts and roll each one into a cylinder about 1.5 inches thick. Cover them tightly with plastic wrap and chill them in the fridge for at least an hour until they're firm.
03 -
Set your oven to 350°F (175°C) and lay out parchment paper on the trays. Take the chilled dough, remove the wrap, and cut it into thin slices about 1/4 inch thick. Arrange the slices 1 inch apart on the trays. Bake them for 10-12 minutes until the edges start going golden. Let them cool off a bit on the tray.
04 -
While they’re warm, softly toss them in the powdered sugar. Want extra lemony oomph? Mix some lemon zest into the sugar beforehand. Move them to a cooling rack till completely cooled. You can coat them again to pile on more powdered sugar if you wanna go extra sweet.
# Notes:
01 -
Keeping Fresh: Seal cookies in a tight container at room temp. They’re good for a week. Or pop them in the freezer—they’ll last up to 3 months.
02 -
Switch It Up: Prefer lime or orange? Use their zest and juice instead of lemon for a twist.
03 -
Extra Fancy: Add a sweet finish by drizzling lemony glaze—just mix powdered sugar and lemon juice.