Seriously. They are so delicious. I make the cookie dough, then I make the glaze, then I eat half the raw cookie dough dipped in the glaze while hiding in the corner of the kitchen with my back to the children hoping they don’t realize what I’m doing.
Then I bake the dough that manages to survive my gluttony.
Then I run six miles. Or maybe just a sixth of a mile. Or maybe just the distance from the corner of the kitchen to the oven when the timer goes off and I know there are fresh cookies to be had.
But I probably should run six miles.
Because I can’t stop eating cookies.
Would you like the recipe? I found it in Martha Stewart’s Everyday Food. I wonder if Martha eats half a batch of cookie dough while hiding in the corner of her kitchen…
For the cookie:
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
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.
And now for the glaze:
2 cups confectioners’ sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice
In a medium bowl, whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
You won’t be sorry. Try them, love them. Hide them from your kids. Unless you don’t like lemon. Then don’t make them, cause you’ll be disappointed.
Care for some general cookie baking tips?
First and foremost, if you can manage, get yourself a Silpat baking mat. They sell them on Amazon for 15 to 20 bucks, and in most specialty kitchen stores. They fit right into the bottom of most standard sized cookie sheets and go a long way to turning out good cookies. It helps them bake evenly, and makes it harder to scorch the bottoms. They are also great if you ever make toffee and need a nonstick surface.
I’m only going to say this once. Please, oh please use real butter. Pretty please? Soften your butter by leaving it at room temperature, or by microwaving it on 30% power for fifteen second intervals until it feels nicely squishy, but NOT melted.
Don’t over beat your dough. You want everything nicely blended and fluffy, but don’t make yourself tired. Cookie dough can get tired too. Tired dough leads to flat and lifeless cookies.
When in doubt, use the lesser number when it comes to recommended baking times. Bake for 8 to 12 minutes? Start with 8, then check and see how your cookies look. Don’t think picking somewhere in the middle will work. It might, but better to under bake at first. You can always leave them in longer if they need it. Look for slight browning right around the bottom edges of your cookie, even if you think it looks underdone on top. Let them cool on the cookie sheet for several minutes, until you can lift them from the sheet without them breaking. Most cookies can be soft and chewy cookies, if they aren’t over baked. If you like your cookies crispy, leave em in the oven longer.