Lemon cookies are a delightful treat, combining the tangy freshness of citrus with the rich, buttery texture of a classic cookie.
This ultra-easy recipe requires just a few simple ingredients and minimal effort, making it perfect for beginners or anyone craving a quick homemade dessert.
With a bright lemon flavor and a soft, melt-in-your-mouth texture, these cookies are perfect for tea time, a light snack, or a sweet ending to any meal.
Ingredients:
150 grams of flour
100 grams of butter
1 untreated lemon
1 egg
200 grams of powdered sugar
1/2 teaspoon baking powder
Preparation:
STEP 1
Preheat the oven to th 6 (180°), Cover your baking tray with baking paper
2ND STEP
Mix the soft butter with the sugar and add the egg, stir well, then add the flour little by little and the yeast.
STEP 3
Using a grater, rub the skin of the lemon, If necessary cut with a knife to obtain a very fine zest, Squeeze the lemon and pour the juice as well as the zest into the paste, Stir.
STEP 4
Make small piles spaced out on the plate, Cook for 10 mins
To keep your lemon cookies fresh and delicious, follow these storage tips:
At Room Temperature:
Store in an airtight container at room temperature for up to 5 days.
Place a piece of parchment paper between layers to prevent sticking.
In the Refrigerator:
For a slightly longer shelf life, store in an airtight container in the fridge for up to a week.
Let them come to room temperature before serving for the best texture.
In the Freezer:
Baked Cookies: Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container.
They last for up to 3 months.
Dough: Scoop dough into small portions, freeze on a tray, and store in a freezer bag.
When ready to bake, place directly on a baking sheet and add 1-2 extra minutes to the baking time.
Variations:
Glazed Lemon Cookies: Drizzle with a simple glaze made of powdered sugar and lemon juice for extra sweetness and shine.
Lemon Poppy Seed Cookies: Add 1 tablespoon of poppy seeds for a subtle crunch.
Lemon Coconut Cookies: Mix in ¼ cup of shredded coconut for a tropical twist.
Lemon Almond Cookies: Replace part of the flour with finely ground almonds for a nutty flavor.
Extra Zesty Cookies: Add more lemon zest or a few drops of lemon extract for a stronger citrus kick.
Tips for the Best Cookies:
Use room temperature ingredients for a smooth and well-mixed dough.
Don’t overmix the dough, as it can make the cookies tough.
Chill the dough for 15-30 minutes if it feels too sticky to handle.
Watch the baking time—these cookies should be lightly golden around the edges but still soft in the center.
Let them cool on the baking sheet for a few minutes before transferring to a rack to prevent breaking.
Here’s an approximate nutritional breakdown for one lemon cookie (assuming the recipe makes about 12 cookies):
Per Cookie (1 of 12 cookies):
Calories: ~160 kcal
Carbohydrates: ~22g
Sugars: ~15g
Fat: ~7g
Saturated Fat: ~4.5g
Protein: ~2g
Fiber: ~0.5g
Sodium: ~30mg
Nutritional Notes:
Using unsalted butter keeps sodium levels lower.
For a lighter version, substitute half of the butter with Greek yogurt or applesauce.
Reducing the sugar slightly (by 20-30g) will lower the calorie and carb count without drastically changing the taste.
Using whole wheat flour instead of white flour will increase fiber content.