I shape small portions into gentle rounds, place them on a lined baking sheet, and bake until just lightly golden. Once cooled, I dust them generously with icing sugar, which gives them that snowy, delicate finish that makes them irresistible.
Pro Tips for Best Results
I tested this recipe with different butter temperatures, and I learned that room-temperature butter makes a huge difference in texture. Cold butter doesn’t cream well, and melted butter ruins the structure entirely.
Another lesson I learned the hard way was adding all the flour at once. When I do that, the dough becomes stiff too quickly, so I always add flour gradually and stop as soon as it feels right.
I’ve also tried skipping the lemon zest, and while the cookies were still good, they lacked brightness. Don’t skip it, because it subtly enhances the sesame flavor without overpowering it.
Finally, baking time matters more than color. I pull the cookies out when they’re just set, not deeply golden, because they continue to firm up as they cool.
Common Mistakes to Avoid
The first mistake I made was overbaking these cookies, which caused them to lose their tender crumb. They should feel soft when they come out of the oven, not crisp.
Another common error is packing too much flour into the measuring cup. I always spoon and level, or better yet, add flour gradually by feel.
I’ve also seen people skip the resting time before baking, but giving the dough a few minutes to settle helps the texture stay consistent.(See the next page below to continue…)