Delicious, irresistible soft lemon cookies with an unmistakable aroma. To make this recipe you need very few steps and just one bowl, because the dough is worked directly in it and you won’t have to dirty anything else. They are really very easy to make; there are no particular precautions except in choosing the fundamental ingredient for this recipe: the lemon. It must be organic because we’ll use its peel, and very juicy. In fact you’ll need just one lemon to obtain about 50 g of juice. Below I leave the tested recipes of my most distinctive soft cookies, while at the end of the recipe you’ll also find answers to the most common doubts about this recipe.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: about 20
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 2 1/3 cups all-purpose flour (approx. 280 g)
- 1/2 cup granulated sugar (about 100 g)
- 6 tbsp sunflower oil (about 90 ml — 3 fl oz)
- as needed lemon zest (from an organic lemon)
- as needed lemon juice (about 3 tbsp + 1 tsp (about 1.8 fl oz / 50 g))
- 1 teaspoon baking powder
- 3/4 cup powdered (confectioners') sugar, sifted (about 100 g)
Tools
- 1 Bowl
- 1 Electric hand mixer
- 1 Grater (zester)
- 1 Baking sheet
- 1 Parchment paper
Steps
To make the Soft Lemon Cookies, first beat the egg with the sugar and the grated zest of the organic lemon (previously washed and dried) for at least two minutes with electric beaters. Then add the sunflower oil and the strained lemon juice and continue mixing until everything is well incorporated. This step is essential because the oil must be completely absorbed. Finally, add the flour and the baking powder called for in the recipe.
Mix with a fork and then with your hands until you obtain a smooth, homogeneous dough. Let the dough rest in the refrigerator, covered in the bowl, for about 30 minutes. After this time, form walnut-sized balls and roll them in the sifted powdered sugar. Place them spaced apart on a baking sheet lined with nonstick parchment paper and press them gently. I recommend doing this operation as you bake them, a few at a time.
Bake on the middle rack in a preheated fan oven at 356°F (180°C) for 18 minutes. Once cooled, the soft cookies will stay perfect for days if stored in airtight containers, away from light and heat sources. Ideal for breakfast, they are also great as a gift idea.
FAQ (Questions & Answers)
What can I use instead of sunflower oil?
You can use 100 g of butter softened at room temperature (about 7 tbsp — 3.5 oz) or 80 g of extra virgin olive oil (about 5 1/3 tbsp — 2.8 fl oz), but be careful because olive oil may alter the flavor of the cookies.
