Lemon cookies are like a little sun on the table. Citrus freshness envelops the kitchen from the first minutes of cooking.
Our lemon cookie recipe is perfect for family gatherings, breakfast on the terrace, or as an edible gift. In addition, lemon cookies go well with ice cream, cream chees, and berry jam. By the way, lemon cookies can be served as an addition to lemon cheesecake.
Ingredients:
- 280 g wheat flour
- 130 g butter at room temperature
- 105 g sugar
- 30 g lemon juice
- 18 g lemon zest
- 1 egg
Directions:
- Pour the sugar and lemon zest into a deep bowl. Mix well with a fork.
- Add the butter and beat until fluffy. You can do this with a mixer.
- Add the lemon juice and mix again. On low speed, add the flour in portions, kneading the dough until all the ingredients are combined.
- Divide the dough in half, wrap each part in cling film, shape into a rectangle (15 cm long, 5 cm in diameter), and send to the freezer for 40 minutes or in the refrigerator for 4-5 hours.
- Preheat the oven to 177°C (350°F). Line a baking sheet with parchment or a silicone mat.
- Cut the cooled dough into circles ~5 mm thick. Place them on the baking sheet.
- Bake for 7-9 minutes until cooked. Then turn off the oven and let the cookies sit inside for another 5–6 minutes.