Ingredients
- 4 ounces (113 grams) granulated sugar
- 3 teaspoons lemon zest
- 8 ounces (227 grams) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- 1 large (20 grams) egg yolk
- 2 teaspoons lemon juice
- 12 ounces (340 grams) unbleached all-purpose flour
- Lemon Glaze (Optional):
- 1 cup (120 grams) powdered sugar, sifted
- 4–5 teaspoons fresh-squeezed lemon juice
Instructions
- Place the sugar in the bowl of a stand mixer. Zest the lemons directly onto the sugar (3 teaspoons zest) and rub the zest into the sugar with your fingers until it resembles sand.
- Add butter and salt to the lemon-sugar mixture. Beat on medium speed until smooth and creamy, about 2 minutes.
- Scrape down the bowl. Add egg yolk and lemon juice, and mix until combined.
- Add flour and mix on low until just incorporated. Increase to medium speed and mix until the dough forms large clumps.
- Turn the dough out onto a lightly floured surface or parchment paper. Form into a rectangle and lightly flour the top.
- Roll dough out to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out cookies.
- Place cookies on a parchment-lined cookie sheet. Prick the center of each cookie with a fork.
- Chill the cookies in the refrigerator for at least 20 minutes.
- Preheat oven to 325°F (163°C). Bake cookies for 18–20 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar and lemon juice for glaze and drizzle over cooled cookies.
Notes
- Do not overmix the dough to ensure a tender cookie.
- Chilling the dough is essential to help cookies maintain their shape.
- The lemon glaze adds a tangy-sweet finish but is optional.
- Cookies can be stored in an airtight container at room temperature for up to a week.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: English
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
