The SOFT LEMON COOKIES are highly fragrant, very tender treats, perfect for an afternoon snack or breakfast, but also suitable as an after-dinner dessert, perhaps served with a lemon pastry cream.
Although very easy to prepare, they are truly delicious thanks to the extraordinary aroma of lemon, which makes us want to eat them one after another, never feeling satisfied. The light dusting of powdered sugar also makes them very tempting to look at.
To prepare these cookies you only need to follow the recipe carefully and get organic, fully ripe lemons so they have the maximum aroma. I recommend organic because you will also use the peel…
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 tbsp butter (soft)
- 1/2 cup sugar
- 1 pinch salt
- 1 egg (medium)
- 1 lemon (zest and juice)
- 2 1/8 cups all-purpose flour
- 1 packet baking powder (about 4 tsp)
- to taste granulated sugar
- to taste powdered sugar
Steps
To prepare the SOFT LEMON COOKIES, place the soft butter (kept at room temperature for 1 hour), the sugar, and the pinch of salt in a bowl. Using a hand mixer, beat everything until you obtain a smooth, creamy mixture.
Add the egg, mix it in well, and add the lemon juice and zest. Continue mixing the batter for a few minutes so that the lemon juice is well incorporated into the rest.
At this point add the sifted flour and baking powder little by little. Once you have a very soft, smooth dough, place it in a glass bowl covered loosely with plastic wrap (not touching the dough) and let it rest in the refrigerator for about 1 hour.
After chilling, take the dough and shape balls about the size of a walnut. Roll them in granulated sugar and then in powdered sugar.
Arrange the lemon balls well spaced on a baking sheet lined with parchment paper.
Bake the soft lemon cookies in a preheated static oven at 356°F for about 15 minutes. Once baked, do not touch your soft lemon cookies as they will be very soft and could break.
Wait for them to cool and then transfer them to a nice cookie tin. I recommend enjoying them, if you can resist the temptation, after two days from preparation. The longer they rest, the more flavorful they become.
