With a bit of sparkle, these buttery, tender cookies are sweet with one of nature’s best gifts: bright lemon flavor in the cookie and its snowy coating.
Yield 45 to 50 cookies
- 1 cup (16 tablespoons, 227g) unsalted butter
- 1/4 teaspoon salt
- 1/2 cup (57g) confectioners’ sugar
- 1/8 teaspoon lemon oil or 2 teaspoons grated lemon peel (zest)
- 2 cups (241g) Unbleached All-Purpose Flour
- 1 cup + 2 tablespoons (128g) confectioners’ sugar
- 1/4 cup (36g) lemon juice powder
Preheat the oven to 350°F. Have on hand a rimmed, ungreased baking sheet.
To make the cookies: In a medium-sized bowl, beat together the butter and salt until soft and fluffy.
Mix in the confectioners’ sugar and lemon oil or grated peel.
Add the flour, stirring until combined.
Scoop the dough into 1″ balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform. Place the balls on the baking sheet.
Bake the cookies for 12 to 15 minutes. They should be very light brown on the bottom, and feel set when lightly touched on top.
To make the coating: Sift the confectioners’ sugar and lemon juice powder together into a shallow bowl.
Remove the cookies from the oven and let cool on the baking sheet for 3 minutes. When firm enough to handle but still warm, carefully roll the cookies in the coating.
Let the cookies cool completely, then re-roll in the sugar.
Store cookies in airtight containers for 1 week; freeze for longer storage.
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