Ingredients
3 large eggs
1 c. (200 g.) granulated sugar
1/2 c. extra-virgin olive oil
1/4 c. heavy cream
Zest of 1 lemon
1/4 c. lemon juice
2 tsp. baking powder
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
5 1/4 c. (630 g.) all-purpose flour, plus more for surface
1 1/2 c. (170 g.) powdered sugar
4 tbsp. fresh lemon juice, divided
2 lemons
Preparation
Step 1Preheat oven to 350°F. Line 3 baking sheets with parchment.Step 2In the large bowl of a stand mixer fitted with the paddle attachment, beat eggs and granulated sugar on high speed until sugar is incorporated and mixture is slightly fluffy, about 3 minutes. Mix in oil, cream, lemon zest and juice, baking powder, vanilla, and salt on low speed until just combined, about 1 minute. Add flour and mix on medium speed until a soft, tacky dough forms, about 2 minutes.Step 3Transfer dough to a work surface and divide into 3 portions. Cover 2 portions with plastic and set aside.Step 4On a lightly floured surface, divide dough into 12 (2-tablespoon) portions (about the size of a golf ball). Roll each to an 8" rope. Wrap rope into a circle, then tuck one end through the center to create a knot. Arrange on a prepared sheet. Repeat with remaining dough, spacing 2" apart with 12 per sheet.Step 5Bake cookies until lightly golden brown, 14 to 16 minutes. Transfer to a wire rack and let cool.
Step 1In a small bowl, whisk powdered sugar and 3 tablespoons lemon juice until a thick glaze forms. Whisk in more lemon juice, 1 tablespoon at a time, until a thick-yet-runny glaze forms.Step 2Dip top of each cookie in glaze, then set on a wire rack or parchment-lined baking sheet. Grate lemon zest over tops of cookies before glaze has fully set. Let set before serving, about 15 minutes.Step 3Make Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature.
The rolling and knotting of the dough is a fun group project but is easy enough to be done solo too. Get one batch in the oven, then start rolling the next batch while it bakes! This recipe calls for three rimmed baking sheets but can be easily made with fewer. Just make sure the baking sheet is completely cooled before adding more cookies and keep the cookie dough wrapped in plastic while waiting. Use the leftover lemons from zesting in citrus olive oil cake, lemon meringue pie, and lemon pepper chicken. Store these cookies in an airtight container at room temperature for 5 days. Freeze the formed, unbaked dough for up to 3 months.
