The lemon cookies are delicious and fragrant shortbread cookies, easy to prepare with an egg-free dough and only 4 ingredients, perfect for any time of the day. A super buttery, egg-free shortbread that can be prepared in 5 minutes to create many cookies with an unmistakable lemon scent and aroma! They are easy to make and very versatile because they require just four ingredients that we usually have at home. Moreover, you can make them in advance because they keep well (although they are usually so good they are eaten quickly!). You can make them in the classic way with a rectangular or circular shape, or use various cookie cutters like a heart shape for Valentine’s Day and Mother’s Day, star or tree shapes during Christmas holidays, or bunny or egg shapes for Easter.
Preparation is very simple: mix the soft butter with an electric mixer, add the powdered sugar, lemon zest, and juice. Add the flour, and mix all the ingredients well. Let the dough rest for an hour, then roll it out with a rolling pin and cut out many cookies to bake for about 15 minutes at 350°F.
Perfect for those who love simple yet refined sweets, these lemon cookies are a great idea for a homemade gift. With their crumbly texture and delicate lemon scent, they are ideal to accompany an afternoon tea, enjoy at breakfast, or as a sweet treat any time of the day. Let’s see how to prepare them.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients for preparing Lemon Cookies
- 2 1/2 cups all-purpose flour
- 1 cup butter
- 3/4 cup powdered sugar
- 1 lemon (zest and juice)
Tools for preparing Lemon Cookies
- 1 Bowl
- Electric Mixer
- Mat
- Cookie Cutter
- Baking Tray
- Parchment Paper
- Oven
How to prepare Lemon Cookies
To prepare the lemon cookies, start by mixing the soft butter in a bowl with an electric mixer until it becomes creamy.
Add the powdered sugar, lemon zest, and juice, and continue to mix with the electric mixer until you get a fluffy and creamy mixture.
Add the flour gradually and continue to mix with the electric mixer to obtain a crumbly mixture. Then knead it with your hands until you get a compact and homogeneous dough. Wrap it in plastic wrap and let it rest in the fridge for an hour.
After the indicated time, roll out the shortbread dough using a rolling pin to a thickness of about 5 mm (0.2 inches).
Cut out the lemon cookies using a rectangular or circular cookie cutter or another shape of your choice. Place the cookies on a baking tray lined with parchment paper, well spaced apart. Roll out the remaining dough again to make more cookies, and if it becomes too warm while working with it, place the dough in the fridge for at least 15 minutes before rolling it out again.
Bake the lemon cookies in a preheated oven at 350°F for about 15 minutes or until they are golden brown. Take them out, let them cool, and serve them dusted with powdered sugar and lemon zest.
Storage and Tips
You can store the lemon cookies in an airtight container or a tin box for up to a week.
FAQ (Questions and Answers)
Can I prepare these cookies in advance?
Yes! You can prepare the dough and keep it in the fridge for 1-2 days before cutting the cookies. You can also cut the cookies and keep them in the fridge or freezer for up to 1 month until you’re ready to bake them.
How can I make the cookies more crumbly?
Use soft butter at room temperature and well-sifted flour. It’s also important not to overwork the dough.
Can I substitute butter with a vegetarian alternative?
You can use vegetable butter or margarine, but the flavor and texture will slightly change.
Why are my cookies too hard or dry?
You may have used too much flour, or it could be due to a longer baking time than needed. Always make sure to follow the exact measurements and keep an eye on the baking to prevent the cookies from being too hard.
