Ingredients
Scale
- 30 tablespoons (15 ounces/424 grams) unsalted butter, at room temperature
- 1 1/2 cups (170 grams) powdered/ confectioners sugar
- 3 heaping tablespoons citrus zest
- 3 large egg yolks
- 1 tablespoon pure vanilla extract
- 3 1/2 cups (420 grams) all-purpose flour
- 1 teaspoon table salt, or 1 1/2 teaspoons kosher salt
- lemon icing
- *optional
Instructions
- Melt 16 tablespoons (226 grams) of butter in a saucepan over medium-low heat, stirring until the milk solids turn golden brown. Watch carefully to avoid burning, then pour into a bowl and let cool until solid yet soft.
- Mix the browned butter with the remaining 14 tablespoons (198 grams) of butter, powdered sugar, and zest in a bowl. Beat with an electric mixer on low speed until combined. Increase to medium-high speed and mix until fluffy. Add egg yolks and vanilla, mixing well for 1-2 more minutes.
- Combine flour and salt, then add to the mixing bowl. Beat on low speed until the dough forms together.
- Divide the dough into halves and shape each into an 8-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Let the dough rest at room temperature until soft enough to roll but still cold. Prepare baking sheets with parchment paper.
- Place one disk of dough between two sheets of parchment and roll into a 1/2-inch thick oval. Peel off the top layer of parchment paper.
- Cut the dough into desired shapes using cookie cutters and transfer to the baking sheets, leaving 2 inches between each. Cover and refrigerate for 30 minutes to 24 hours. Repeat with remaining dough.
- Preheat the oven to 350°F (176°C). Bake for 12-14 minutes, rotating the tray halfway through. The cookies should be slightly browned around the edges.
- Allow the cookies to cool on the baking sheet for 4 minutes before transferring to a wire rack. Once cool, drizzle with lemon icing if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
The dough can be made ahead and refrigerated.
For an added flavor boost, use a mix of lemon and orange zest.
Cookies can be stored in an airtight container for up to a week.
- Prep Time: 40 minutes
- Cook Time: 234 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg