Basic Cookie Recipe

01Method

1. 1

   Prepare the dough one day in advance by beating softened butter until it reaches a light, creamy texture. Incorporate the vanilla extract, then gradually blend in the sugar while continuing to beat until the mixture becomes fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour and lemon zest gently using a spatula until just combined, taking care not to overwork the dough as excessive mixing will cause it to become dense. Wrap the dough tightly in plastic film and refrigerate overnight.

2. 2

   The next day, line baking sheets with parchment paper. Dust your work surface lightly with flour and carefully roll out the chilled dough to a thickness of approximately 5mm.

3. 3

   Using cookie cutters of various shapes, cut out designs such as circles, apples, and hearts—for the hearts, create a larger indentation at the top and a smaller one at the bottom. Use a pizza cutter to form rectangular shapes and other geometric designs, using square cutters and triangular impressions as guides for placement.

4. 4

   Arrange the cut shapes on the prepared sheets and return to the refrigerator for 20 minutes. Preheat your oven to 180°C (or 160°C if using convection mode) and bake until the edges are lightly golden, approximately 10–15 minutes depending on size.