Soft Lemon Scented Cookies are delicious sweets that melt in your mouth. They are soft and highly fragrant with this citrus fruit that I picked fresh from the tree in my backyard.
Living in the south, I am fortunate to have access to wonderfully fragrant organic lemons, so I can use the peel without worry.
These cookies are perfect at any time of day, for breakfast, as a snack, on their own, or paired with a good cup of tea or coffee.
They stay soft and fragrant for several days, actually, they taste even better the next day… if there are any left, because in my house they never last beyond a day, we devour them immediately, they are so good that you can’t stop at just one.
It’s a simple recipe to prepare with just a quick dough of pastry and two fragrant lemons.
If you prefer, you can also flavor them with orange or bergamot zest and juice, or make a chocolate version; find the recipe here.
For this dough, I used soft cake flour, which you can also replace with all-purpose flour.
Find the preparation video here https://www.youtube.com/watch?v=t3c9MgKRK0g&lc=UgyRXDJzsXJyL0fAypV4AaABAg

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Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 15 Minutes
Portions: About 25 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Soft Lemon Scented Cookies

3.5 oz Butter
1/2 cup Sugar
2 1/4 cups Soft Cake Flour
1 Egg (large)
2 Lemon Zest (grated)
1 1/2 Lemon Juice
1 tsp Baking Powder
1 pinch Salt
as needed Powdered Sugar

Tools

Bowl
Baking Sheet

Preparation for Soft Lemon Scented Cookies

To prepare the soft lemon scented cookies, start by creaming the sugar with the softened butter, then add the egg (at room temperature) and continue to work with an electric mixer or vigorously by hand until you have a frothy mixture.
Add the grated peel, the more you add, the more fragrant they will be, the lemon juice, and finally the flour and baking powder gradually, mixing well until you obtain a soft dough, it should not be too sticky nor too dry.
Meanwhile, preheat the oven to 350°F, it should be very hot, in ‘static’ mode; if using ‘convection’, remove them a few minutes earlier so they don’t dry out too much.
Take small balls from the dough, then roll them in powdered sugar, coating them well so it remains visible even after baking in the oven.
Place the cookies on a non-stick or parchment-lined baking sheet a little apart from each other. If the dough is very soft, let them rest in the fridge for at least 20 minutes; otherwise, bake them immediately.
Bake the cookies in a static oven at 350°F for about 15 minutes or in a convection oven for about 10-12 minutes if you want soft cookies; if you want them crunchier, extend the baking time by a few minutes.
You will notice that the cookies flatten and form some cracks.
This is one of their characteristics.
Turn off the oven, take the cookies out, they should be light on the surface and not golden, let them cool, sprinkle again with powdered sugar, and then serve.