Lemon Zest Bliss Cookies
Indulge in the refreshing sweetness of Lemon Zest Bliss Cookies! Inspired by a cherished recipe from Cook's Illustrated, these cookies are the perfect addition to your holiday celebrations or any gathering. Made with fragrant lemon zest and a touch of creamy glaze, each cookie boasts a delightful crunch on the outside while remaining tender and melt-in-your-mouth on the inside. Perfectly tangy and sweet, these cookies will have your friends and family asking for seconds! The dough can be conveniently made ahead of time, refrigerating for up to three days or freezing for two weeks, ensuring you can enjoy fresh cookies whenever the craving strikes. Serve these cookies the same day they are glazed for the best flavor and texture. Gather your loved ones and treat them to a batch of these unforgettable Lemon Zest Bliss Cookies!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
granulated sugar
3/4 cup
grated lemon zest
2 tablespoons (fresh)
unbleached all-purpose flour
1 3/4 cups
salt
1/4 teaspoon
baking powder
1/4 teaspoon
unsalted butter
12 tablespoons (cold, cut into 1/2 inch cubes)
lemon juice
2 tablespoons (divided)
large egg yolk
1
vanilla extract
1/2 teaspoon
cream cheese
1 tablespoon (softened)
confectioners' sugar
1 1/2 cups
Instructions
1
Preheat your oven by adjusting the racks to the upper-middle and lower-middle positions, and set to 375°F (190°C).
2
In a food processor, combine granulated sugar and lemon zest. Process for about 30 seconds until the sugar appears damp and the zest is fully incorporated.
3
Add the unbleached all-purpose flour, salt, and baking powder to the sugar mixture. Pulse together for 10 one-second intervals until blended.
4
Scatter the cold, cubed unsalted butter over the flour mixture. Pulse until the mixture resembles fine cornmeal, around 15 one-second pulses.
5
In a separate small bowl or measuring cup, beat together the lemon juice, egg yolk, and vanilla extract until well mixed.
6
With the food processor running, gradually add the lemon juice mixture in a slow, steady stream, taking about 10 seconds. Continue processing for an additional 10-15 seconds until the dough forms a ball.
7
Transfer the dough to a clean surface. Knead gently to incorporate any dry bits remaining, ensuring the dough is homogenous.
8
Shape the dough into a log approximately 10 inches long and 2 inches in diameter. Wrap the log tightly in parchment paper and twist the ends to seal. Chill in the freezer for 45 minutes or in the refrigerator for 2 hours until firm.
9
Once chilled, line two baking sheets with parchment paper. Unwrap the dough log and slice it into 3/8-inch thick rounds using a sharp chef's knife.
10
Arrange the cookie slices on the prepared baking sheets, leaving about 1 inch of space between each cookie.
11
Bake for 14-16 minutes or until the cookie centers are just beginning to color and the edges are golden brown. Rotate the baking sheets halfway through baking for even cooking.
12
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
13
For the glaze, whisk softened cream cheese and lemon juice in a medium nonreactive bowl until smooth and free of lumps. Gradually add the confectioners' sugar, whisking until the mixture is completely smooth.
14
To glaze the cookies, once they are cool, use a spoon to drop a scant teaspoon of glaze onto each cookie. Spread the glaze evenly with the back of the spoon.
15
Let the glazed cookies stand on the wire rack for about 1 hour until the glaze has set and dried.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Lemon Zest Bliss Cookies?
They are refreshing, tangy, and sweet cookies with a delightful crunch on the outside and a tender, melt-in-your-mouth interior.
What inspired this recipe?
These cookies are inspired by a cherished recipe from Cook's Illustrated.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C) with racks in the upper-middle and lower-middle positions.
How do you prepare the lemon sugar?
Combine granulated sugar and lemon zest in a food processor and process for 30 seconds until the sugar is damp.
What type of flour is best for these cookies?
The recipe calls for 1 3/4 cups of unbleached all-purpose flour.
Should the butter be cold or room temperature?
The butter should be cold and cut into 1/2 inch cubes before being added to the flour mixture.
What texture should the flour and butter mixture have?
After pulsing, the mixture should resemble fine cornmeal.
What ingredients are in the wet mixture?
The wet mixture consists of lemon juice, one large egg yolk, and vanilla extract.
How do I incorporate the wet ingredients into the dough?
With the food processor running, add the lemon juice mixture in a slow, steady stream over about 10 seconds.
How long does the dough take to form a ball in the processor?
It typically takes about 10-15 seconds of processing after the liquid is added for the dough to form a ball.
Do I need to knead the cookie dough?
Yes, transfer the dough to a clean surface and knead gently to incorporate any dry bits and ensure it is homogenous.
What size should the dough log be?
Shape the dough into a log approximately 10 inches long and 2 inches in diameter.
How should I wrap the dough for chilling?
Wrap the log tightly in parchment paper and twist the ends to seal it.
How long does the dough need to chill in the refrigerator?
The dough should be refrigerated for at least 2 hours until firm.
Can I chill the dough in the freezer for a faster result?
Yes, you can chill the dough log in the freezer for 45 minutes if you are in a hurry.
How far in advance can I make the dough?
The dough can be refrigerated for up to three days or frozen for up to two weeks.
How thick should the cookie slices be?
Slice the chilled dough log into rounds that are 3/8-inch thick.
How much space should I leave between cookies on the baking sheet?
Leave about 1 inch of space between each cookie round.
How long do the cookies bake?
Bake the cookies for 14-16 minutes.
Why should I rotate the baking sheets during baking?
Rotating the sheets halfway through ensures the cookies bake evenly across both racks.
How can I tell when the cookies are finished baking?
The centers should just be beginning to color and the edges should be golden brown.
How long should the cookies cool on the baking sheet?
Allow them to cool on the sheet for 5 minutes before transferring them to a wire rack.
What ingredients are used for the cookie glaze?
The glaze is made from softened cream cheese, lemon juice, and confectioners' sugar.
How do I make the glaze smooth?
Whisk the cream cheese and lemon juice first until lump-free, then gradually add the confectioners' sugar.
What is the best way to apply the glaze?
Drop a scant teaspoon of glaze onto each cooled cookie and spread it evenly with the back of the spoon.
How long does it take for the glaze to set?
The glazed cookies should stand on a wire rack for about 1 hour to dry and set.
When is the best time to serve these cookies?
They are best served the same day they are glazed for the finest flavor and texture.
Are these cookies suitable for holiday baking?
Yes, they are described as a perfect addition to holiday celebrations or any gathering.
How many ingredients are in this recipe?
The recipe contains 11 ingredients including the components for the glaze.
What kind of bowl should I use to mix the glaze?
A medium nonreactive bowl is recommended for whisking the glaze.