Ingredients
Method
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter and sugar together until pale and fluffy, about 3 minutes using a stand mixer or hand mixer. Beat in the orange zest, lemon zest, lemon juice, and vanilla until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add this to the wet ingredients and mix on low speed just until you see no more streaks of flour — about 30 seconds. Stop before the dough gets tough.
- Chill the dough for at least 1 hour (or up to overnight). This step is crucial — if the dough feels too soft to scoop, give it another 20 minutes.
- Scoop tablespoon-sized portions onto your prepared baking sheets and flatten slightly with your palm. Bake for about 12-14 minutes until just barely golden around the edges but still pale in the center. The cookies will continue setting as they cool on the sheet.
- Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. They're delicate when warm and firm up beautifully as they cool.
Nutrition
Notes
The secret to getting the texture right? Don't overmix the dry ingredients once they hit the butter mixture, or you'll end up with something closer to shortbread than a tender cookie. I also always let the dough rest for at least an hour — it's tempting to cut corners, but chilled dough spreads less and holds its shape so much better.
I like serving them alongside afternoon tea or with coffee on a lazy morning, though honestly they're just as good warm from the oven with nothing more than your fingers. They keep well in a tin for about a week, which is rarely long enough to last.