With minor changes, this recipe comes from America’s Test Kitchen (ATK). You can access the original recipe online (their all-site access is a real bargain). It also appears in their Perfect Cookie book. Yes I am an ATK junkie. haha
Typically I make these once a year for Xmas. Since my BFF LOVES lemon, it sometimes makes an extra appearance. Technically, she prefers these Tangy Lemon Cookies. But these are my favourite lemon cookies - so delicate. I get about 3 dozen cookies from this.
NOTE that the dough has to rest in the fridge for at least 1 hour, up to 24 hours - so you could make the dough the day before.
Getting Ready
preheat the oven to 325F on the day you plan to bake these - on the middle oven rack
2 lemons - zest at least one before juicing them - you’ll be using the zest in the glaze.
prep/squeeze at least 2 TB fresh lemon juice (You’ll need 2-3 TB more to make the icing/glaze.)
2-inch cookie cutter
10 TB unsalted butter come at room temperature
be sure you have lemon extract
(optional) get a rolling pin that makes it easy to roll dough to 1/4” thick - look for “rolling pin with thickness rings”
you’ll be using 1 egg yolk; good idea to freeze the egg white - so many cookie recipes call for only egg whites
prep 2-3 baking sheets with parchment
(optional) get yellow sanding sugar for a final flourish
1 ½ cups (7 1/2 ounces) all-purpose flour
2 TB cornstarch
¼ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
Combine these dry ingredients. You’ll be adding them to the butter mixture described below.
10 TB unsalted butter, softened
½ cup (3.5 ounces) granulated sugar
2 TB lemon juice
1.5 tsp lemon extract
1 large egg yolk
Using the paddle attachment on your mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3-plus minutes.
Add the lemon juice and lemon extract and beat until combined. Then add the egg yolk and beat until combined.
On low speed, add the dry ingredients in 3 additions, scraping the bowl sides and bottom after each addition.
Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour or up to 24 hours. I like to do this the day before.
Remove the dough from the fridge and let it warm up a bit. Knead it a few times to make it more pliable. Take half the dough and on a lightly floured surface roll it out to 1/4” thickness. Use the 2-inch cookie cutter. Scraps can be recombined. Continue until you’ve used all the dough. Place the cookies on the prepared baking sheets about 1 inch apart.
In an oven preheated to 325F, bake the cookies, 1 sheet at a time, 12 to 14 minutes, rotating the baking sheet halfway through baking. The edges can be lightly brown, but don’t bake them any longer than that. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Glaze
1 - 1.5 cups icing sugar
1 tsp grated lemon zest
7 tsp juice, plus extra juice if needed
Pinch of salt
Whisk together the sugar and lemon zest and add juice until you get to the consistency you desire - thick or more translucent.
Be sure the cookies are cool before glazing.
Dip the top of the cookie into the glaze. Repeat. (Optional) Before the glaze sets, sprinkle the cookie with sanding sugar or sprinkles. It will take 15 minutes or more for the glaze to set. Don’t rush into packing them for storage. They will keep well for several days in a tin, in a cool place, separating layers with parchment or wax paper.
I have made these with a coloured glaze, in which case I made the glaze a bit thicker.
Notes and Tips...
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