Dunkable Lemon Cookies.
Traditional recipe and Thermomix
Great for breakfast, a snack, or to accompany tea.
Ideal for the whole family, these delicately flavored cookies will surprise everyone, and you’ll soon run out.
Additionally, you’ll find dietary tips for those who can’t use sugar and traditional flour, making these cookies low glycemic.
So what are we waiting for, let’s get started.
See also:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 139.72 (Kcal)
- Carbohydrates 20.55 (g) of which sugars 8.48 (g)
- Proteins 2.43 (g)
- Fat 5.82 (g) of which saturated 3.64 (g)of which unsaturated 2.08 (g)
- Fibers 0.42 (g)
- Sodium 6.39 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup sugar (or 200g erythritol 0 stevia)
- 2/3 cup butter
- 3 large eggs (beaten)
- 2.7 tbsp lemon juice
- to taste lemon zest (from 2 lemons, only yellow part)
- 3 1/3 cups all-purpose flour (or FiberPasta flour)
- 2 tsp baking powder
Dunkable Lemon Cookies
Tools
- 1 Mixer
- 2 Baking Sheets
- Parchment Paper
- 1 Grater
- 1 Citrus Juicer
Steps
Dunkable Lemon Cookies
Grate the lemon zest
Form a well with the flour on a work surface, in a bowl, or in the mixer, and make a hole in the middle where you will put the previously beaten eggs, chopped butter, lemon zest, baking powder, lemon juice, and sugar or your sweetener.
Knead until you get a dough ball, wrap it with plastic wrap, then place it in the fridge to firm up for about an hour.
After the time has passed, preheat the oven to 350°F, take the dough from the fridge, and form balls about 0.8 inches in diameter.
If you’re diabetic, skip the next step (4 and 5).
At this point, place granulated sugar in one dish and powdered sugar in another.
Now roll each ball first in granulated sugar, then in powdered sugar, and place them on a baking sheet lined with parchment paper.
Then bake for about 12 minutes, or until cracks form on the surface of each cookie.
Take the cookies out of the oven, and let them cool before removing them from the parchment paper.
The dunkable lemon cookies are ready.
Pour the sugar or your sweetener and the lemon zest into the Thermomix bowl, and pulverize for 15 seconds/speed 10.
Add the butter, flour, previously beaten eggs, baking powder, and lemon juice.
Knead for 40 seconds at speed 5.
Take the dough, place it on a work surface, and form a dough ball, wrap it with plastic wrap, then place it in the fridge to firm up for about an hour.
After the time has passed, preheat the oven to 350°F, take the dough from the fridge, and form balls about 0.8 inches in diameter.
If you’re diabetic, skip the next 2 steps.
At this point, place granulated sugar in one dish and powdered sugar in another.
Now roll each ball first in granulated sugar, then in powdered sugar, and place them on a baking sheet lined with parchment paper.
Then bake for about 12 minutes, or until cracks form on the surface of each cookie.
When the cookies are baked, take them out of the oven, and let them cool before removing them from the parchment paper.
Our friend Thermomix helped us make these dunkable lemon cookies, true delights.
Dunkable Lemon Cookies
They keep in an airtight container or a cookie jar for 1 week.
To enrich these cookies and make them true tea pastries, here’s a tip. When forming the ball, you can add a little drop of lemon jam inside. … You’ll see that explosion of goodness..
