Lemon-glazed butter snaps

Prep 35 min
Total 2 hours 15 min
Plus 70 min chill time
Makes 24 cookies



1 1/2 cups
all-purpose flour
3/4 tsp
kosher salt
1/3 cup
cold unsalted butter, cubed
3 1/2 tbsp


1 tsp
1 tbsp
1/3 cup


  • WHIRL flour, sugar and salt in a food processor. Add butter and pulse until mixture is coarse.
  • DRIZZLE in milk through feed tube with motor running until dough comes together.
  • KNEAD dough on work surface (without added flour) until a smooth ball forms. Flatten into a square and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • PREHEAT oven to 350F. Line 2 baking sheets with parchment.
  • ROLL dough on lightly floured surface to a scant ¼-in.-thick square. Cut out using crinkled square 2-in. cookie cutter, rerolling scraps. Arrange on prepared baking sheets.
  • BEAT egg yolk with a few drops of water and brush each cookie. Drag tines of fork across cookie in a cross-hatch pattern. Chill for 10 min.
  • BAKE until dark golden and crisp, 15 to 18 min. Transfer to a rack to cool completely. Stir lemon zest, lemon juice and icing sugar until smooth. Brush over cookies. Cookies will keep well in a covered container at room temperature for up to 1 week. Baking Tip: Make dough up to 2 days ahead. Glaze cookies on the day of serving. Glazing too far ahead of time may create a crystallized pattern.
  • Visit our Holiday Cookies page for 160 recipes


Calories 70, Protein 1 g, Carbohydrates 11 g, Fat 3 g, Sodium 45 mg.

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