The simple and crunchy cookies are easy-to-make breakfast or snack sweets that can be kept in the pantry for several days. It’s a very simple recipe: the shortcrust pastry used doesn’t need to rest. Once the dough is formed, it is rolled out, cut, and baked. They are lemon-flavored, but you can vary them according to taste, for example with orange, cinnamon, or vanilla flavor.
Come with me and let’s start Baking.
Happy baking, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 23 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Simple and Crunchy Cookies
- 2 1/2 cups all-purpose flour (+ extra for the work surface)
- 2/3 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1 pinch salt
- 1 teaspoon baking powder
- 1 lemon (Grated zest)
Steps for Simple and Crunchy Cookies
In a bowl, work the sugar with the lemon zest. The more you work these two ingredients with your hands, the more intense the aroma will be.
Incorporate the pinch of salt, the oil, and then the eggs.
Start incorporating the baking powder and the flour sifted previously, adding a little at a time.
Work the dough until you create a homogeneous dough, adding more flour if necessary.
Divide the dough in half and start rolling it out. Use a glass to cut out the cookies.
Place the cookies on a baking sheet lined with parchment paper and bake at 350°F in a preheated static oven for 12-13 minutes (until golden).
The simple crunchy cookies are ready to be enjoyed. I hope you liked this recipe, see you next time.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes, click here to start browsing.
Storage
Once completely cooled on a wire rack, the cookies should be stored in a tin box (or in an airtight container).
Stored at room temperature in a dry place away from moisture, the simple and crunchy cookies remain crisp for 5–7 days.
