Hands-On Time
40 Mins
Total Time
3 Hours 15 Mins
Yield
36-40 cookies
Romulo Yanes

How to Make It

Step 1

Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.

Step 2

Beat the sugar and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the oil in a slow stream and beat on medium-low until well combined, about 1 minute. Add the vanilla and lemon zest and beat until combined. Add the egg and egg yolk, one at a time, beating well after each addition. Gradually add the flour mixture; beat on low until evenly combined, about 2 minutes. (The dough will be sticky.) Turn the dough out onto a floured surface. Using floured hands, divide the dough in half and shape each half into a disk. Wrap each half with plastic wrap and chill until firm, 2 hours.

Cut-Out Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Working with 1 disk at a time, on a lightly floured surface, roll out the dough ¼ inch thick. Cut with cookie cutters; transfer to the baking sheets. Bake until firm when lightly touched, 8 to 10 minutes.

Drop Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Shape the dough into 40 balls (about 2 teaspoons per ball); toss in granulated sugar. Transfer to the baking sheets and bake until lightly brown around the edges, 12 to 14 minutes.

Thumbprint Cookies: Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Shape the dough into 40 balls (about 2 teaspoons per ball); toss in granulated sugar. Transfer to the baking sheets. Gently press in the centers with your thumb. Fill the centers with ¼ teaspoon preserves or jam. Bake until lightly brown around the edges, 12 to 14 minutes.

Slice-and-Bake Cookies: Before chilling, shape each half of the dough into a 10-inch log. Wrap with plastic wrap and chill until firm, 2 hours. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. If desired, roll the logs in decorative sugar. Cut the logs into ½-inch slices. Transfer to the baking sheets and bake until firm when lightly touched, 8 to 10 minutes.

    Chef's Notes

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