Ingredients:

  • 227g unsalted butter, softened to 65°F
  • 300g granulated sugar
  • 12g fresh lemon zest
  • 50g large egg, room temperature
  • 5ml pure vanilla extract
  • 375g all-purpose flour
  • 4g baking powder
  • 3g fine sea salt
  • 125g confectioners sugar
  • 38ml fresh lemon juice, strained
  • 5ml heavy cream

Instructions:

  1. Phase 1: The Citrus Infusion. Combine the 300g granulated sugar and 12g lemon zest in your mixer bowl. Use your clean fingertips to rub the zest into the sugar until the mixture is fragrant and damp.
  2. Phase 2: The Creaming Method. Add the 227g softened unsalted butter to the citrus sugar. Beat on medium high speed for 3 minutes until the mixture is pale and fluffy.
  3. Phase 3: The Wet Integration. Add the 50g egg and 5ml vanilla extract. Continue beating for 1 minute until the batter looks smooth and emulsified.
  4. Phase 4: The Dry Integration. Whisk together the 375g flour, 4g baking powder, and 3g sea salt. Add to the mixer on low speed, mixing until just a few streaks of flour remain.
  5. Phase 5: The Chill and Cut. Shape the dough into a flat disk, wrap in plastic, and refrigerate for at least 1 hours. Roll out to 1/4 inch thickness and cut into shapes until all dough is used.
  6. Phase 6: The Golden Bake. Preheat your oven to 350°F. Bake for 10 minutes until the edges are just barely set and matte.
  7. Phase 7: The Finishing Glaze. Whisk 125g confectioners sugar, 38ml lemon juice, and 5ml heavy cream. Dip the cooled cookies until the tops are completely coated and glossy.