Things have been a little out of control with these lemon cookies lately. They are addicting. I make them and then I cannot stop eating them. Maybe if I share the recipe I will have someone to commiserate with because if you make them you too will want to eat the whole batch.
One of the best things about making a batch of cookies when you do not have large chunks of time is the Overnight Batter Rule that applies to almost all standard cookie recipes. Cookies will turn out better if you refrigerate the batter overnight. I found this out accidentally but later I was validated by a NY Times article that interviewed several of the city’s most celebrated cookie bakers.
Many years ago I was making an average batch of chocolate chip cookies when I was interrupted by-I don’t remember what-but I had to put the batter aside while I took care of whatever it was. Several hours later I took the batter out of the fridge and baked them. My roommate and his friend declared them to be the best cookies I ever made. Fast forward to a year later when I read this article in the Times about the secrets of professional cookie bakers. They all said they refrigerate their dough anywhere from 12-36 hours. The rationale they all seemed to agree on is that the egg is slow moving and takes time to fuse with the other ingredients but if you give it time to do so, you will be rewarded with cookie awesomeness (to paraphrase). This is good news for anyone who has craved homemade cookies but only has an hour here, an hour there to bake.
2 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze (see below)
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Lemon Glaze this makes alot of glaze. I saved the leftover glaze and used it on the next batch. My son quickly figured out that sparkles and rainbow sprinkles stick nicely to the glaze.
2 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
1/4 cup fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/4 cup fresh lemon juice until smooth.
Adapted from a Martha Stewart recipe. Thanks Martha!