Thin, crisp, lemony zing cookies are a treat any time of the year. I love a lemon, buttery cookie recipe. Similar to our lemon shortbread cookie, you can make this dough ahead of time, to wrap and chill, then slice and bake the next day, just like our Salted Caramel Chocolate Butter Cookies!
Grinding up lemon zest with the sugar and lemon juice brings a flavorful zing to these cookies.
How do you build a tender cookie?
Use unbleached, white flour for this cookie dough. Add a bit of baking powder for an airy crispness. Use only the egg yolk for added tenderness, and the right butter, will lend to the richness of the cookie.
Process flour mixture with the sugar mixture.
Scatter chilled, cubed butter on top of the mixed sugar, lemon zest and flour and process just until crumbly, do not over mix this.
Mix the lemon juice, egg yolk and extracts to the flour and sugar mixture. I should have been jogging this as I added it! It’s not a ton of liquid.
Dump the crumbs onto some parchment and form into a ball. This is much like how you would make pie crust. You don’t want to form a ball in the food processor or the cookie will be tough.
I thinned out and wrapped the cookie dough into a square log. You can make a round cookie dough log too.
I included a glaze on the recipe for these lemon cookies. It’s probably best to glaze them before eating, instead of storing them glazed.
Enjoy!
On Joyous Home, you’ll find everything from food to handiwork, homeschooling to grace-filled living. Along with my daughter, Jessica, we love publishing and blogging about homemaking. We are children of Christ, and imperfect wives and homemakers. We’re happy you’re here!
