Lemon Cookies

Lemon cookies are fragrant crackle-top shortbread cookies made with butter, lemon juice and zest, rolled in powdered sugar. The dough turns out sticky, so an hour in the fridge is a must, but after that the balls roll easily. I highly recommend these - buon appetito!

Lemon Cookies

Fragrant crackle-top lemon cookies rolled in powdered sugar, made with butter, lemon juice and zest.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chilling the dough 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 25 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 100 g butter room temperature
• 100 g sugar
• 2 eggs
• 50 ml lemon juice
• 1 lemon zest
• 350 g wheat flour
• 8 g baking powder
• powdered sugar for coating

Method

 

1. Beat the room-temperature butter with the sugar using a mixer.
2. Add the eggs and beat, then pour in the lemon juice, add the zest and beat again.
3. Sift the flour with the baking powder and mix in. If you like, tint the dough with yellow food coloring or turmeric.
4. Knead the dough with your hands - it will be sticky - and refrigerate for 1 hour.
5. Roll the dough into balls the size of a walnut, coat them in powdered sugar and place on parchment paper.
6. Bake in a well-preheated 170-180°C oven until done, 20-30 minutes.
   

Tips

• The butter should be at room temperature.
• If you like, tint the dough with yellow food coloring or turmeric.
• Coat the balls generously in powdered sugar - that's exactly what creates the pretty cracks.