Description
Buttery, lemony bite size cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup plus 2 tablespoons white granulated sugar
- 2 ¼ cups plus 1 tablespoon all purpose flour
- 1 egg
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh lemon zest, grated
- ¼ teaspoon salt
- White sanding sugar, optional for topping
Instructions
- Preheat your oven to 400°F.
- Using a fine grater or microplane, zest a lemon until you have 2 teaspoons of zest.
- In a mixing bowl or stand mixer fitted with the paddle attachment, add ½ cup plus 2 tablespoons granulated sugar. Add the lemon zest and use your fingers to rub it into the sugar until fragrant.
- Add 1 cup unsalted butter and mix until smooth and fully combined.
- Beat in 1 egg and 1 tablespoon fresh lemon juice until incorporated.
- Add 2¼ cups plus 1 tablespoon all purpose flour and ¼ teaspoon salt. Mix until the dough comes together.
- Transfer the dough to a cookie press, following the manufacturer’s instructions, and fit with your desired disc.
- Press the dough directly onto an unlined, ungreased baking sheet.
- Sprinkle each cookie with white sanding sugar, if using.
- Bake for 6-8 minutes, or until the edges are just barely beginning to turn color.
- Let the cookies rest on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
- Allow the baking sheet to cool completely before pressing the next batch or use a second baking sheet.
Notes
Ensure to use an unlined and ungreased cookie sheet.
Bake only until set and there is barely a color on the edges to keep them tender.
Top with a glaze (such as 1 cup powdered sugar & 1-2 teaspoons lemon juice) and spread after baking for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Tooth
- Method: Oven