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I put these cookies together when I wanted a treat for tea that wouldn’t make my teeth ache. You get this really great mix of buttery crumb and zingy lemon in every nibble. Now they’re easily our top pick for sharing with buddies—it’s rich but so bright. The first bite is just a happy pop of lemony goodness.
Why You’ll Love Them
- Keep dough in your freezer for those last-minute cookie fixes.
- They fit right in at a chill hangout or a fancy get-together.
- Lemon zest straight from the fruit brings out that true, sunny flavor.
- Slice and bake means hot cookies are never far away.
Main Things You’ll Need
- For the Cookies:
- 1 cup butter left out till soft so it mixes easily
- 3/4 cup white sugar with extra for rolling at the end
- 2 1/2 cups regular flour sifted for extra light bites
- 3 tablespoons grated lemon peel (2 or 3 lemons worth)
- For the Zippy Glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh lemon juice (taste as you go)
Jump Into Baking
- Finish Up: Only glaze once the cookies are totally cooled—drizzle or dunk, whatever you like best.
- Bake and Slice: When your logs are chilly, roll them in more sugar and cut them into quarter-inch circles, then bake just until the edges look light gold.
- Chill the Logs: Shape the mixture into two thick rolls, wrap tight, and stick them in the fridge for at least an hour.
- Mix the Dough: Let the butter get fluffy for about two minutes, then stir in the lemony sugar, a splash of vanilla, and a pinch of salt. Add flour a little at a time till it’s all together.
- Make Lemon Sugar: Rub zest into the sugar using your hands until it smells super fresh.
Think Ahead
Stash some of the dough in your freezer—they’re just right when unexpected guests show up. Slice right from frozen and bake a couple minutes longer. Nothing beats having hot, fresh cookies any time you get a craving.
Mix It Up
- Dip one side in white chocolate for extra oomph and a pretty look.
- Orange or lime zest switches up the flavor game nicely.
- Sprinkle on crushed pistachios if you want extra crunch and color.
- I sometimes toss in dried lavender which gives an awesome floral vibe.
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Frequently Asked Questions
- → Why isn’t European butter recommended?
The extra fat in European butter can cause these cookies to spread too much. Regular unsalted butter keeps them in perfect shape.
- → What’s the trick for round cookies?
To keep them round, chill dough logs in cut paper towel tubes. This way they won’t flatten on one side.
- → Can I prepare them in advance?
Absolutely! Freeze the sliced dough for up to two months. Bake straight from the freezer, just add a minute or two to the time.
- → What’s the reason for processing zest with sugar?
It helps release lemon oil into the sugar, spreading the citrus flavor more evenly throughout the dough.
- → How do I stop cookies from spreading?
Chilling is crucial. Refrigerate the dough logs before slicing, then chill the cut cookies again before baking.