If you like lemons and the intense flavor of the lemon zest, these lemon cookies are for you. They are soft, buttery and full of lemon flavor.
I took the recipe from Preppy Kitchen.
Lemon cookies
Servings: 19 pieces
Chilling time: 30 min
Baking time: 15 min
Difficulty: medium
Ingredients
- 4 tbsp of lemon zest (from 3 lemons)
- 113 g of room temperature butter
- 100 g of sugar (I use less than in the original recipe)
- 240 g of flour
- a pinch of salt
- 2 tbsp of cornstarch
- 1 tsp of baking soda
- 1 egg
- 2 tbsp of lemon juice
- powder sugar and extra lemon juice for icing (optional)
- yellow food coloring (optional)
Directions
- Mix the sugar with the lemon zest and let them sit to infuse, while you prepare the rest.
- In a separate bowl mix the dry goods: flour, salt, cornstarch, baking soda.
- Mix the butter with the sugar and zest. Mix in the egg and 2 tbsp of lemon juice. Add now the food coloring, if you opted for it.
- Add the dry bowl over the butter one and mix well.
- Let the dough rest in the fridge for min 30 min and up to 2 hours. This is important for both being able to shape the cookies, but also for not spreading too much in the oven.
- Shape the dough into 19 balls and spread them evenly on a tray with baking paper, leaving space between them to spread.
- Bake at 180 C for 15 min (I bake it longer than original since I have a conventional oven). If you have convection oven, bake at 175 C for 10 min. They will spread beautifully.
- Let them cool fully and transfer them on a cooling rack.
- This is optional, but for the lemon lovers mix some powdered sugar with lemon juice and pour the icing on the cookies.
