In a large bowl mix the softened butter and flour until you have a crumbly and sandy mixture.
Add in the eggs, sugar, lemon zest, and finally the baking powder. Add an optional tablespoon of milk if you feel the dough is a bit hard and rough.
Mix all the ingredients to form a smooth dough, and let it rest in the fridge for 15 minutes.
Preheat the oven to 200°C/400°F. Arrange the oven tray onto the middle shelf, and line a cookie baking tray with parchment paper.
Place the dough on a work surface, and divide it into small balls.
Roll each ball to form a 7cm/2.5-inch rope, model it into an S shape with your hands, and arrange it on the lined baking tray.
Bake the S cookies for 10-12 minutes, or until golden on top. Remove the tray from the oven allow the cookies to cool slightly, transfer them on a cooling rack and allow them to cool completely, then serve.
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Notes
Depending on the flour brand you use, or the size of the eggs, if you feel the cookie dough is a bit too tough, add 1 tablespoon of milk to soften it a bit.
To give them a shiny surface, you can brush the cookies with a beaten egg white right before baking them.
Let the cookies cool completely on a cooling rack, this will help to set the cookies, and results in a crunchy outside and a soft and chewy inside.
STORAGE TIPSStore the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days.FREEZING TIPSHow to freeze unbaked cookies:Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to one month.To bake them after freezing, let them thaw for 2-3 hours in the refrigerator, then bake them.How to freeze baked cookies:Place them on a baking sheet for an hour, then transfer them to a ziplock bag and freeze them for up to two months.