Makes 1 1⁄2 Dozen Cookies
“That’s a whole lotta citrus in this here recipe. If you want to make a citrus cookie that tastes like you climbed up a tree and plucked a cookie off the branch, that’s what it takes.” – Christina Tosi
1⁄2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 large egg
10 lemons, zested
4 limes, zested
2 oranges, zested
21⁄2 cups all-purpose flour
11⁄4 teaspoons kosher salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon baking soda
Lemon Granola (optional)
NOTE: Use a Microplane or the smallest holes of a box grater to zest citrus. Use steady, even force, rotating the fruit as you zest and being careful to remove only the outermost colored layer, not any of the bitter white pith.
Heat the oven to 375°F.
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream on high until homogenous, about 3 minutes. Add the egg and all of the citrus zests and mix until just combined, about 1 minute.
Add the flour, salt, baking powder, and baking soda, mixing until just combined, about 30 seconds. Mix in the granola, if using.
Portion 23⁄4-ounce scoops of dough 2 to 3 inches apart onto a greased or lined baking sheet. Bake the cookies for 9 to 10 minutes, until light golden brown. Cool completely on the pan.
*Photos from Milk Bar Life: Recipes & Stories