Lemon Sugar Cookies
I am sharing with you these little lemon delights. The aroma when I took them out of the oven was amazing, they won everyone over. These lemon cookies are ideal at any time of the day, slightly crunchy on the outside and very soft on the inside.
But now come with me as we start baking. Happy recipe, Giusi.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 25 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the lemon sugar cookies
I used type 1 flour. If you prefer, you can use another type of flour. Just remember that each flour absorbs liquids differently, and consequently, the dough might need some additional flour or vice versa, if it turns out too stiff.
- 1 3/4 cups flour (I use type 1 flour)
- 1 egg
- 1/3 cup granulated sugar
- 1/4 cup vegetable oil
- 1 lemon (Zest + juice)
- 1 teaspoon baking powder
- to taste Powdered sugar (For the coating)
Steps for the lemon sugar cookies
In a bowl, work the egg with the sugar until well blended, and then also add the oil.
Also add the grated zest, the juice of a lemon, and finally the flour with the baking powder. Mix all the ingredients well.The dough will be very soft and slightly sticky, but don’t worry: it will be easy to handle.
Take small portions of dough to create balls. Make all the balls before rolling them in powdered sugar.
Roll each ball in the sifted powdered sugar beforehand. Make sure they are well covered.
Place the balls on a baking sheet lined with parchment paper, leaving some space between each one.
Bake the cookies at 350°F in the preheated static oven, placing the baking sheet in the center of the oven for 13, at most 15 minutes, no more.
Once taken out, the lemon cookies will be very soft. Let them cool completely on the baking sheet before touching them.
Here they are, ready to be enjoyed. See you in the next recipe!
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Storage
The cookies keep well for several days, retaining their softness, if stored inside a cookie jar or an airtight container.
