Lemon Zest Cookies

Published Oct. 6, 2021

Total Time: 40 minutes, plus cooling

A bright, lemony treat with tender, crispy edges and a sweet, zesty glaze. Perfect for tea service or as a sophisticated snack.

Ingredients

• 1⅔ cups (226g) all-purpose flour (or gluten-free flour blend, for adaptation)

• ¾ cup (170g) granulated sugar

• 6 tablespoons (85g) cold salted butter, cubed

• 2 medium lemons (organic preferred for vibrant zest and juice)

• 1 large egg

• 2 large egg yolks

• ⅓ cup (41g) confectioners’ sugar

• Optional: ¼ tsp salt (if using unsalted butter)

Preparation Steps

Step 1: Prep the Oven & Baking Sheets

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup. Set aside.

Step 2: Combine Dry & Wet Ingredients

• In a large bowl: Whisk together the flour and granulated sugar until evenly mixed.

• Cut in the butter: Using a pastry cutter or two table knives, work the cold butter into the flour-sugar mixture until coarse crumbs form (some small "pebbles" of butter will remain—this creates texture in the final cookies).

• Zest the lemons: With a microplane zester, carefully zest both lemons into the bowl (avoid white pith, which is bitter). Add the zest immediately to infuse flavor.

• Wet mixture: In a small bowl, whisk the egg and egg yolks. Squeeze 1 tablespoon of fresh lemon juice into the eggs and mix well.

• Combine wet and dry: Pour the egg-lemon mixture into the flour-butter-zest bowl. Gently stir with a spatula until the dough just comes together (do not overmix—slightly lumpy dough is ideal).

Step 3: Form & Bake the Cookies

• Chill (optional): For easier rolling, refrigerate the dough for 15–20 minutes to firm up (not strictly necessary, but recommended for "gloppy" dough consistency, per user comments).

• Roll dough into balls: Use a small cookie scoop or tablespoon to portion dough into 1-inch (2.5cm) balls. Place them 2 inches apart on the prepared baking sheets.

• Bake: Bake one sheet at a time (to ensure even heat) for 12–13 minutes. The tops will appear set and dry, with edges slightly golden. Test doneness: A toothpick inserted into the center should emerge with crumbs, not wet batter.

• Cool: Transfer cookies to a wire rack to cool completely (15–20 minutes). Do not rush—cooling firms the texture.

Step 4: Prepare & Apply the Lemon Glaze

• In a small bowl: Whisk confectioners’ sugar with 1½ teaspoons of fresh lemon juice until smooth (consistency: thick but pourable like honey). If too thick, add ½ tsp more lemon juice; if too runny, add a pinch more sugar.

• Drizzle glaze: Carefully drizzle the glaze over the cooled cookies. Let sit for 10–15 minutes until the glaze sets and forms a glossy finish.

Variations & User Tips (From Comments)

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend (e.g., blend of rice, potato, and tapioca flours).

• Leavening Boost: Add 2 tsp baking powder for a lighter, cake-like texture (user feedback: "more airy and fluffy").

• Meyer Lemon Upgrade: Swap regular lemons for Meyer lemons (mildly sweet, less tart) and increase zest/juice by 25%.

• Adjusted Baking Time: Extend baking to 14–15 minutes for deeper browning and to prevent dryness (common with "gloppy" dough).

• Cookie Size: For larger, softer cookies, flatten dough balls to ½-inch (1.25cm) thickness before baking, or roll into 3-inch (7.5cm) balls for a more substantial treat.

• Zest Intensity: Use a microplane zester for fine zest; avoid pith for brightness. Larger lemons (or extra zest) enhance flavor.

Final Notes

The dough’s naturally "gloppy" texture (per user comments) is normal—patience with rolling ensures uniform cookies. If dough sticks, dust hands lightly with flour. These cookies pair beautifully with tea or coffee, and the lemon-forward glaze balances their crisp exterior with a tender center. Enjoy!

Rating & Feedback: Praised for lightness, zesty flavor, and adaptability. Common tweaks: baking powder, cookie size, and extended baking time to avoid dryness.

(Total time includes 40 minutes for prep, baking, and cooling.)