Lemon cookies are a tender and aromatic delicacy that you can easily prepare with your own hands and please your loved ones with home-baked goods. We offer several varied and most successful options for preparing this dessert.
The simplest way to make lemon cookies:
- 100 g plums. oils;
- ¾ cup sugar;
- egg;
- 1 table. l. fresh lemon zest;
- 1 ½ tsp. l. lemon juice;
- ¾ tsp. l. vanilla;
- ¼ tsp. l. soda;
- 1 ¼ cups flour.
Lemon cookies are prepared as follows:
- You can immediately turn on the oven to heat up - the dough cooks very quickly.
- Beat soft butter and sugar until fluffy, then add all the ingredients from the recipe except flour. Beat everything at high speed with a mixer.
- Reduce speed and sift flour into mixture. Knead the thick dough.
- Place small flat cakes - cookies - on a baking sheet with a small spoon, leaving space between them - the dessert will rise. If desired, you can sprinkle with sugar or crushed nuts.
- Bake at 180 degrees. for 12 minutes - during this time the cookies will brown.
Recipe from Yulia Vysotskaya
Cookies from Yulia Vysotskaya consist of:
- 260 g flour;
- 135 g plums. oils;
- 100 g sugar;
- 1 lemon;
- 1 egg yolk;
- 2 table. l. flour.
- In a food processor, cut the butter into cubes, add flour and sugar to it, and at low speed grind the products into crumbs.
- Zest the washed lemon and mix with half the prepared milk. Add the mixture to the dough and add the remaining milk. Knead the dough.
- Cool the dough ball - half an hour in the refrigerator will be enough.
- Take out the dough and, pinch off pieces, roll into balls or sausages.
- Bake for 10-15 minutes.
Cooking in Italian
Italian citrus cookies consist of:
- 280 g flour;
- 100 g plums. oils;
- 100 g sugar;
- 1 lemon;
- egg;
- 8 g baking powder;
- a pinch of salt;
- a little sugar and powder for coating the cookies.
Prepare lemon zest and juice in advance.
Next, the preparation process is similar to the previous recipes - beat all the ingredients thoroughly with a mixer. Leave the resulting dough in a bowl, cover it with film and refrigerate for an hour - the consistency should be soft and sticky.
Cold dough will roll into balls more easily. They need to be lightly rolled in sugar and powdered sugar and placed on a baking sheet. Bake at 180 degrees. a quarter of an hour - the cookies will retain a light shade, this is how they should be. When hot, the baked goods are quite fragile, so remove them and transfer them to a dish very carefully.
On a note. Butter can be replaced with high-quality margarine.
Curd-lemon cookies
We suggest preparing the most delicate curd-lemon cookies with a pleasant soft texture according to the following recipe:
- cottage cheese - 100 g;
- sugar - 50-60 g;
- yolk - 1;
- drain butter - 50 g;
- honey - 10 g;
- vanillin;
- flour - 100 g;
- baking powder - 3 g;
- lemon zest - 1 ½ -2 tablespoons. l.;
- powdered sugar - 50 g.
We prepare hearty, aromatic curd-lemon cookies as follows:
- Mix cottage cheese, sugar and egg in a deep bowl. You can use a mixer to obtain a smooth, homogeneous mass, or grind with a whisk - then the cookies will retain a fine curd texture.
- Heat a piece of butter, let it cool, and then pour it into the prepared mass. Do the same with honey if it is candied. It's better to use liquid. Add vanillin. Stir the resulting mixture for a couple of minutes if using a whisk. It will be faster with a mixer.
- Add zest and flour, knead the dough with your hands. When it is completely kneaded, transfer it to a table sprinkled with flour, knead it a little more, roll it into a sausage and cut into rings.
- Cookies can also be baked in the form of rings, or rolled into balls - if desired. Bake for a quarter of an hour at 190 degrees.
Mix the remaining powdered sugar with a spoon of water - the mass should be moderately thick. Apply the resulting glaze in a pattern onto the cooled cookies.
Shortbread treat with lemon
Shortbread cookies can be prepared with the most delicate cream:
- 300 g flour;
- 100 g starch;
- 600 ml cream from 33%;
- 400 g sugar;
- 200 g plums. oils;
- 4 eggs;
- 3 lemons.
Instructions on how to make a fragrant delicacy:
- Initially, prepare zest and fresh juice from lemons.
- In a bowl, combine flour, starch, butter and a quarter of the prepared sugar. Grind the ingredients thoroughly by hand to create sandy crumbs.
- Take a mold and compact the crumbs well into the bottom in an even layer. You can use the bottom of a glass. Bake at 180 degrees. 15 minutes.
- Prepare the filling: beat together the cream, remaining sugar and egg. A couple of minutes after beating, add juice and zest and continue the process.
- Take out the prepared base and, without letting it cool, pour in the cream. Immediately put back, cook for another 20-25 minutes - the top should be baked.
Cool the finished treat with lemon filling at room temperature. It is most convenient to use a springform pan for this recipe. Cut the resulting pie into pieces.
Step-by-step cooking from Andy Chef
Andy Chef suggests paying special attention to the proportions of products when preparing a lemon treat:
- 60 g plums. oils;
- 100 g sugar;
- 1 protein;
- lemon;
- 40 g corn starch;
- 180 g flour;
- 1 tsp. l. baking powder.
- Beat the butter-sugar mixture.
- Introduce the egg white into the mixture and use the mixer again.
- Prepare juice from lemon and grate the zest. They can also be introduced into the liquid preparation.
- Then sift the dry products and add baking powder, stir with a spatula at the first stage, and then knead by hand.
- Similar to the previous recipes, roll the dough into small flattened balls and bake on a baking sheet.
Cookies from Andy Chef are perfect not only with a mug of herbal tea, but also with hot milk with spices, cocoa, and chocolate.
Ree Drummond's Lemon Coconut Cookies
Dough:
- ⅔ standard pack of margarine;
- ¾ cup sugar;
- ½ tsp. l. lemon zest;
- ½ tsp. l. vanilla;
- egg;
- 4 tsp. l. milk;
- 2 cups of flour;
- 1 ½ tsp. l. baking powder;
- quarter tea l. salt (fine).
Glaze:
- yolk;
- 2 drops of food coloring of any shade;
- 1 tsp. l. water.
Prepare as follows:
- First, beat the mixture of sugar, soft margarine, zest, and vanilla. In a couple of minutes the mass will become light and fairly homogeneous. Then add the eggs and milk, beat well again for a minute.
- Add the remaining dry ingredients into the liquid mixture, knead the dough, gather it into a ball, flatten it a little with your palms and place it in a bag, which you then put in the refrigerator for an hour. You can use the freezer, then a third of an hour will be enough.
- Roll out the dough, cut out shapes, which we then place on a baking sheet or cutting boards and leave to cool for another half hour.
- Meanwhile, prepare the glaze by simply whisking the prepared ingredients.
- Cover the cookies with a brush.
- Preheat the oven to maximum. Bake for 6-7 minutes; if you keep it longer, they will burn.
Let's prepare homemade lemon cookies in the oven. Lemon does not need to play the main role in baking - just lemon juice or zest is enough to make the taste of the dish sparkle in a new way. With lemon you can make delicious sorbets, aromatic pastries and even alcoholic Limoncello, not to mention lemonades, refreshing and medicinal teas, and salads. And the yellow lemon slices that decorate the finished dish will add special beauty and brightness to the dish.
Step-by-step recipe for lemon cookies
Ingredients:
- Wheat flour – 520 g;
- Butter – 200 g;
- Granulated sugar – 170 g;
- Lemon - half;
- Salt - a pinch;
- Baking powder – 10 g.
How to make lemon cookies in the oven
To knead the dough, you need to take the butter out of the refrigerator in advance so that it is soft. Place softened butter in a bowl and add 150 grams of sugar, leaving the remaining sugar for dipping the cookies.
Using a mixer, beat butter and sugar until smooth.
Beat in 2 eggs.
Beat the mixture with the eggs again.
Wash the lemon thoroughly. Finely chop the half together with the peel, do not forget to remove the seeds. Place the sliced lemon into the dough.
Add sifted flour, baking powder and salt. The amount of flour indicated in the recipe is approximate.
Quickly knead the dough. The consistency turns out to be loose, as if crumbling.
Cover the bowl with a lid or film and put the dough in the refrigerator for 1 hour.
Divide the chilled dough into portions, each weighing about 30 grams.
Roll balls in your hands, then shape them into gingerbread cookies.
Dip one side of each cookie in sugar.
Place the cookies on a silicone mat, sugar side up, spaced apart; the cookies will increase in size during baking. From the specified amount of products we got 40 cookies - a whole baking sheet.
Preheat the oven to 180*, place a baking tray with lemon cookies in it and bake until golden brown.
Fragrant, crumbly, very tasty lemon cookies are ready. It rose well and baked, turning a beautiful yellow color. All that remains is to brew the tea and you can taste the aromatic pastries.
Enjoy your tea!
Lemon cookies have the appearance of dusted frost, as if snow-covered baked goods, porous in the crack, soaked in zest, sprinkled with powdered sugar. The recipe is very simple and similar to the version with shortcrust pastry with the addition of lemon (juice + zest).
The calorie content of dessert varies from 380 to 438 kcal per 100 g, and depends on the ingredients. In this material we will look at how to bake lemon shortbread cookies in several variations step by step and with colorful photos.
Delicious lemon cookies
This is a simple citrus treat with an invigorating, bright, slightly chilly undertone and an extraordinary aroma that, spreading throughout the house, attracts the whole family to the kitchen.
Ingredients:
- Butter and granulated sugar - 100 g each;
- One egg;
- Flour – 290-300 g;
- Baking powder – 6-7 g;
- Lemon;
- Salt – 1/4 small spoon;
- Powdered sugar – 70 g;
- Vanillin - optional.
Lemon Cookies Recipe:
- You can use a food processor or knead the dough by hand. In a container or ladle of a kitchen appliance, combine the egg, softened butter, sugar, 200-250 g of flour, add salt, stir;
- If you take the “knife” attachment when using the unit, it will take one and a half minutes to grind;
- Using a grater with small holes, remove the zest (top layer) into thin shavings, without touching the white bitter layer, squeeze out the juice, remove the seeds;
- Thoroughly mix lemon zest and juice with flour crumbs. Place the still sticky dough mass on the table and add 1-2 tablespoons of flour. Knead further until soft and smooth. You can knead a dense, stiff dough (add more flour);
- Divide the dough layer in half in the shape of sausages, wrap it in film, and put it in the freezer for 20 minutes. Thanks to cooling, the dough does not stick to the knife and becomes obedient;
- We cut cold semi-finished products with a width of 4-5 mm, we ourselves will give them an oval, round shape, the appearance of a crescent, a “heart”;
- Line a baking sheet with parchment paper, lay out the cookies, bake for about half an hour at a temperature of 180 degrees;
- Dip the hot sweet dessert in powdered sugar. A whitish shell will appear, and the “powdered” tender cookies with lemon are ready. It is stored in a glass container or in a paper bag.
Variant of lemon cookies with coriander from Yulia Vysotskaya
Citrus pastries are a delicious delicacy that will delight not only children, but also adults with a sweet tooth. Fragrant lemon cookies from Yulia Vysotskaya with coriander will perfectly increase your appetite and mood.
List of components:
- 110 g butter;
- A glass of flour;
- Lemon;
- Sea salt - a pinch;
- A teaspoon of coriander;
- Powdered sugar – 130 g.
Cooking plan:
- Three lemon zest on a fine grater;
- Grind the coriander in a mortar and mix the ingredients thoroughly;
- Using a blender, beat 100 g of powder and melted butter, add a mixture of zest and coriander, add salt, beat again;
- Add flour and use a blender at low speed to mix everything into crumbs;
- From the dough mass we make blanks of different shapes, whatever you like;
- Line a baking sheet with parchment, coat with butter, lay out the sweet products;
- Set the temperature to 190 degrees, bake the dessert in a preheated oven for 15 minutes. Sprinkle the resulting luxurious dish with powder.
Curd cookies with lemon
This is an amazing pastry with the perfect combination of curd sweetish dough mass and lemon sourness, covered with a spectacular glaze. Lemon curd cookies are an affordable and healthy dish for the home cook.
Product composition:
- Butter and granulated sugar – 50 g each;
- Flour and cottage cheese - 100 g each;
- Egg yolk;
- Honey – 10 g;
- Baking powder – 5 g;
- Vanilla essence – ¼ teaspoon;
- Powdered sugar – 50 g;
- Lemon zest - a large spoon.
Cooking instructions:
- Using a mixer or blender, beat the yolk, cottage cheese, and sugar until smooth;
- Add vanilla, melted butter, and honey to the mixture;
- Stir until smooth, add baking powder and sifted flour;
- Add lemon zest and knead the resulting mixture into a dough. Roll it into a sausage and divide it into 16 pieces of equal size;
- Make balls, flatten them with a fork and place them on a baking sheet covered with baking paper or oiled;
- Bake for about 15 minutes at a temperature of 180-190 degrees;
- Make the glaze at home: combine a large spoonful of water with powdered sugar to make a thick but flowing mass. We will cover the products on top with the finished glaze, allow time to harden and serve.
Such a sweet masterpiece will be perfectly complemented by a cup of coffee, tea, or milk.
Cookies with lemon filling
If you like these fruits, then these lemon filled cookies will become your favorite treat. Crumbly, airy shortbread dough combines with the bright taste of citrus fruits. The dish will not be very rich if you use peeled lemon without skin for the filling.
Ingredients:
For the dough:
- 3 cups flour;
- 200 g each of butter and sour cream.
For the filling:
- A glass of sugar;
- Lemon.
Description of cooking:
- Cut the cold butter into pieces and place in a food processor along with the flour and sour cream. Stir until the dough comes off the walls;
- If you don’t have a kitchen unit, first mix butter and sour cream, add flour and mix with your hands. The test mass should come away well from your hands;
- Divide it equally, put it in the refrigerator for 1.5 hours, placing it in cling film;
- Heat the oven to 190 degrees and make the filling: grate the lemon on a fine grater, add granulated sugar, mix;
- Take out one half of the dough and roll it out into a layer 2-4 mm thick. Roll it onto a rolling pin and transfer it to a baking sheet (lay down parchment paper in advance);
- Place the filling on the dough;
- Roll out the second half of the dough mass and use a rolling pin to cover the first layer with the filling. We pinch the edges of the product, use a fork to make pricks on the top part;
- Place the dough in the oven for 25 minutes, bake until golden;
- Next, take out the dessert and cut it into diamonds.
When serving, you can sprinkle the delicacy with powdered sugar.
Mint Lemon Cookies
These homemade delicious lemon cookies melt in your mouth and have a delicate pistachio color. The finished products have a delightful and delicate aroma with a fresh minty note.
Components:
- 2 testicles;
- A glass of sugar;
- Lemon;
- Large bunch of mint;
- Butter – 180 g;
- 400 g flour;
- Salt.
Manufacturing process:
- Cut the lemon as desired;
- Place mint leaves (without stems) in a blender with lemon slices and sugar, leaving only 2 tablespoons of the latter, beat until smooth;
- Grind the melted butter with a pinch of salt and the remaining sugar, add the eggs, beat (preferably with a mixer);
- Add lemon and mint to this mixture, mix, add sifted flour;
- Knead the dough, gather it into a ball, wrap it in film, put it in the refrigerator for an hour;
- Then roll out into a layer 8-10 cm thick, cut out the cookies with a glass or curly notches;
- Place the figures on a baking sheet, previously covered with baking paper, bake in an oven preheated to 180 degrees for about 20 minutes until golden brown.
Mint and lemon will give baked goods a special taste, and sweet, crumbly, beautifully colored cookies will delight your loved ones.
Video: Recipe for delicious lemon cookies
Homemade lemon cookies with a layer of fudge sugar are very easy to prepare. By and large, you only need the usual ingredients that you have at home, plus desire. These baked goods are very aromatic and go well with homemade tea. If desired, the delicacy can be prepared with any filling, which serves as a layer between two cookies folded into a sandwich.
At first we wanted to make multi-layer biscuit pastries, like, always with a layer of cream or sugar fudge. But for certain reasons, we settled on a drier version of baking. I cooked it with my daughter, for which I thank her very much. As a result, we got very tasty, very aromatic sandwiches with a subtle lemon flavor. They pair perfectly with tea and my morning coffee was incredible.
No baking powder is used to prepare the dough, so the baked goods are quite dense, but not hard. Zest is used as a flavoring agent, as well as concentrated lemon essence - it provides the aroma, but you can do without it. You can add regular fresh juice to the filling.
As a rule, such baked goods are prepared with low humidity, so they can be stored for a long time. However, homemade lemon cookies cannot be stored; they are quickly eaten. It doesn’t have to be round, if you have confectionery molds with recesses in the form of all sorts of figures, you can even decorate the Christmas tree with dry gingerbread cookies for the New Year. Or tie a stack of treats with a ribbon to give to friends - this is what they do, for example, in Finland when they treat each other to Piparkakut.
What kind of cookie dough can you make?
I advise you to prepare rich sugar dense dough, but not crumbly or shortbread, as for. It contains sugar and a little butter, which makes it sweet and not very hard.
The prepared dough should stand for a while so that the gluten in the flour swells; it is better to carry out all manipulations with it while it is cold. To form the products, you need recess molds. I once bought a set of such recesses - about a dozen, of various shapes. At a low cost, they are surprisingly very comfortable and made of durable plastic. Bake on a baking sheet lined with baking paper.
Ingredients (12-15 pcs)
- Wheat flour 2 cups (260 g)
- Butter 130 g
- Sugar 0.5 cups
- Powdered sugar 0.5 cups
- Egg 1 piece
- Lemon 1 piece
- Vanilla, lemon flavor supplements
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Lemon cookies. Step by step recipe
- First you need to prepare the cream filling, then put it in the refrigerator. To make the fudge soft, we add a little butter. If the filling is not cooled, it will be difficult to spread and it will leak. Pour powdered sugar into a small bowl, add 1 tbsp. softened butter and squeeze out 1 tbsp. lemon juice.
Mix powdered sugar with lemon juice and butter
- Using a spatula or fork, thoroughly mix the fudge until completely smooth. If you want, you can use a mixer, but be careful - the dry mixture scatters beautifully in all directions. You should end up with a white paste-like mixture. There is no need to add water, it is better, and only if necessary, you can add a few drops of juice. Place the cream filling in the refrigerator.
The finished filling must be cooled
- While the lemon cream is cooling, mix softened butter - about 100 g left, sugar - white or brown, vanilla, concentrated lemon flavor and grated zest of half a lemon. Add the contents of the chicken egg. Using a mixer with spiral attachments, mix everything until completely homogeneous.
Mix butter, zest, sugar and egg
- Sift the wheat flour. Add about 1.5 cups of flour to the mixture mashed with a mixer and continue kneading the dough. Next, the kneading process is best done on the table, kneading the dough with your hands and adding flour in small portions. The dough should be quite dense and not stick to your hands or the table.
Add flour and knead the dough
- It’s better to let the dough cool a little, so it’s easier to work with. Sprinkle the table with flour and use a rolling pin to roll out a small portion of the dough into a layer 5-7 mm thick. Use the selected notch to cut the cookie dough. Crush the excess and use it to form blanks. By the way, if you decide to make lemon cookies of different shapes, try to get an even number of them.
Form blanks using a notch
- Line a baking tray with baking paper and place the cookie dough on it. Preheat the oven to 160-170 degrees and place a baking sheet in it. The dough is baked for 12-15 minutes. It is worth making sure that the bottom does not start to burn.
Bake cookies until done
- The baked products must cool completely. The filling should spread well. Lubricate one piece with cream filling, 0.5-1 tsp is enough. Cover with another piece and press lightly. The filling should not squeeze out of the gap. If the filling flows, it needs to be cooled further.
