Ingredients
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated white sugar
Wet Ingredients
- ¾ cup unsalted butter, cold and cut into small cubes
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract (or almond/lemon extract, or a mix)
- 1-2 teaspoons lemon zest or orange zest, adjust to taste
Instructions
- Prepare Oven and Baking Sheets: Line two large baking sheets with parchment paper and preheat your oven to 350ºF (180ºC) to ensure even baking.
- Combine Flour and Butter: In a large mixing bowl, add the flour and cold butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs with a soft, sandy texture. This creates the perfect base for tender cookies.
- Add Dry Ingredients: Stir in the sugar, baking powder, and salt. Mix well to combine all dry components evenly before adding the wet ingredients.
- Incorporate Wet Ingredients: Make a well in the center of the dry ingredients. Add the eggs, vanilla (or almond/lemon) extract, and lemon (or orange) zest. Use a fork to whisk the eggs and gradually draw in surrounding dry ingredients, mixing until dough begins to form.
- Knead the Dough: Use your hands to gently knead the dough either in the bowl or on a clean countertop for 4-5 minutes until it forms a smooth cookie dough ball. This ensures even texture and proper binding.
- Divide Dough: Cut dough into four equal pieces, then halve each piece to make eight portions. Cover unused dough portions with plastic wrap to prevent drying out.
- Shape Cookies: Take one dough portion at a time and roll it into a 6-inch log. Cut this log into smaller pieces, roll each piece into thin ropes about 4 inches long, then shape each rope into a graceful “S”. Place shaped cookies on prepared baking sheets, leaving some space between to allow for slight expansion.
- Bake: Bake in the preheated oven for 10-15 minutes or until the bottoms are just golden. Check around 10 minutes to avoid overbaking as ovens vary.
- Cool: Let cookies cool on the baking sheet for a few minutes after baking to firm up. Then transfer them to a wire rack to cool completely, allowing them to develop a crisp texture perfect for enjoying.
Notes
- Use cold butter to create a crumbly texture that results in tender cookies.
- Adjust lemon or orange zest according to your taste preferences for flavor variation.
- Do not overbake; cookies should be lightly golden on the bottom for the best texture.
- Store cookies in an airtight container to maintain crispness.
- You can experiment with different extracts like almond or lemon for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
