Ingredients

1 cup (230g) butter, softened

1/2 cup (100g) sugar

1 tsp. vanilla extract

1/2 tsp. lemon extract

Zest of 1/2 organic orange

Zest of 1/2 organic lemon

2 cups (260g) all-purpose flour

1/3 cup (40g) cornstarch

1/4 tsp. salt

For the glaze:

1/2 cup (60g) confectioners’ sugar

1 tbsp. butter, melted

2-3 tsp. fresh lemon juice, plus more as needed

Zest of 1/2 organic lemon

Instructions

Step 1: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla extract, lemon extract, orange zest, and lemon zest, mixing well to combine.

Step 2: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined. Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.

Step 3: Remove the dough from the fridge and cut it into slices of moderate thickness. Shape each slice into a ball. Lightly flour a cookie stamp and press it onto each dough ball to create a pattern. If the edges are uneven, use a round cookie cutter to tidy them. Brush off any excess flour and place the cookies on a baking sheet lined with parchment paper. Chill in the fridge for 30-45 minutes.

Step 4: While the cookies chill, prepare the glaze by mixing the confectioners’ sugar with melted butter, lemon juice, and lemon zest. Adjust the consistency with more lemon juice if needed so the glaze is pourable but not too thick. Set aside.

Step 5: Preheat the oven to 350°F (180°C). Transfer the cookies on their parchment to a baking sheet, spacing them apart to prevent sticking as they bake. Bake for 12-14 minutes until they turn lightly golden around the edges. Let cool slightly on the baking sheet.

Step 6: Once the cookies are cool enough to handle but still warm, brush the lemon glaze generously over the tops. Place the cookies on a wire rack to cool completely and allow the glaze to set. Repeat with any remaining dough.

Tips & Variations

Use organic citrus for the zest to avoid any pesticide residues and to enhance flavor.

If you don’t have a cookie stamp, gently press a fork or the bottom of a glass to create a pattern.

For a different flavor, substitute lemon zest with lime or grapefruit zest in both the dough and glaze.

Make sure the dough is well chilled before stamping to help keep the patterns sharp during baking.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped tightly and refrigerated for up to 3 days before shaping and baking. You can also freeze the dough for up to 1 month; thaw before slicing and stamping.

What if I don’t have lemon extract?

You can omit lemon extract and rely on the fresh lemon zest and juice for citrus flavor. Alternatively, a small amount of lemon juice can be added to the dough, but reduce other liquids slightly to maintain texture.