The Recipe
What you'll need
- Stand or hand mixer
- Piping bag with large star tip (or roll by hand)
- 2 baking sheets
- Parchment paper
- Wire rack
Ingredients
- 225g (1 cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- Zest of 1 lemon
- 300g (2½ cups) all-purpose flour
- ¼ tsp salt
- Powdered sugar, for dusting (optional)
Instructions
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Preheat & prepare Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
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Cream butter & sugar Beat the softened butter and sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
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Add yolks & flavour Add the egg yolks one at a time, beating well after each. Mix in the vanilla extract and lemon zest.
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Add flour Sift in the flour and salt. Mix on low speed just until a soft, smooth dough forms — don't overwork it.
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Shape the S cookies Transfer the dough to a piping bag fitted with a large star tip. Pipe S-shaped curves about 8cm (3 inches) long onto the prepared baking sheets, spacing them 3cm apart. Alternatively, roll small ropes of dough by hand and bend into S shapes.
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Bake Bake for 12–14 minutes until the edges are lightly golden and the cookies feel set. The centres may look slightly underdone — they firm up as they cool.
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Cool & finish Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Tips & Notes
- Butter must be properly softened — not melted — for the dough to hold its shape when piped
- Chill the piped cookies for 10 minutes before baking if your kitchen is warm
- Swap lemon for orange zest for a warmer, sweeter flavour
- Store in an airtight container at room temperature for up to 10 days