| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 120 to 150 cookies |
Ingredients
- 8 ounces (2 sticks) cool unsalted butter, cut into pieces
- 1/2 cup sugar
- 2 egg yolks
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- Colored sugars of your choice
Instructions
- Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days.
- When you’re ready to bake, heat the oven to 350 degrees F.
- On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick.
- Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them).
- Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes.
- Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week.
Reviews
Bright, light, crisp, and delicious. I keep making these again and again. They never disappoint. I prefer this recipe over a sugar cookie recipe any day!
This recipe tastes fresh and delicious, especially if you like things with a hint of lemon. The recipe is super simple and it great for cookie cutting since the cookie hold their shape. Th recipe also tolerates mistakes well, or relative eyeballing for that matter. The first batch of cookies are light and delicate. If you re-roll the scraps, the cookies become slightly more dense with each re-rolling, but still taste great! The sugar topping adds a nice touch to the mouth texture and taste of the cookie. I would recommend it even if you do not have colored sugar. GREAT RECIPE!
these tiny cookies are so delicious that my family doesn’t give them time to cool!
The recipe was quite easy to make, but when it came time to roll out the dough it was hard to manipulate. The dough kept crumbling apart, I needed to be very gentle with it. I also didn’t have a thimble so I thought I could try using small cookie cutters with it, but anything much bigger than a thimble size, this just isn’t the right type of dough.
Very bland,dry and disappointing for the work they were.
Easy to makes and tastes great. The recipe aslo works well if you substitute splenda for the sugar.
These are excellent, easy-to-make cookies. I’ve baked them for 2 baby showers and they were a hit with everyone.