These spoon lemon cookies will become your favorites! They are prepared in no time, without a rolling pin and without cookie cutters: you only need a spoon and a bowl.
They are soft, very fragrant, and slightly moist inside, perfect for a genuine snack or to serve with tea. If you love easy and quick desserts, these butter-free and cutter-free lemon cookies will win you over at the first bite.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 egg
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup sunflower oil
- to taste lemon zest
- 1 tbsp lemon juice (or 1/2 tsp lemon flavor vial)
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- to taste powdered sugar
Tools
- Spoon
- Bowl
- Whisk
Steps
Crack the egg into a bowl, add the sugar and mix with a hand whisk until you have a smooth mixture. Pour in the milk and sunflower oil, then add the juice of one lemon and the grated zest (if you prefer, you can use half a vial of lemon flavor).
Add the sifted flour along with the baking powder and mix until you get a soft and slightly sticky dough.
With an ice cream scoop (or a regular spoon), scoop portions of the dough and place them on a baking sheet lined with parchment paper.
Sprinkle with powdered sugar.
Bake in a preheated static oven at 350°F for 15 minutes, until the cookies are puffed and slightly golden.
Let them cool completely before enjoying!
Storage
Store the lemon spoon cookies in a tin or glass container at room temperature for 4-5 days.
You can also freeze the already portioned raw dough and bake it as needed.
Tips
You can replace the lemon flavor with vanilla if you prefer a more delicate scent.
For a more intense taste, add a teaspoon of lemon honey to the dough.
Do not overdo the flour: the dough should remain soft to keep the cookies fluffy.
FAQ (Questions and Answers)
Can I use flour other than 00?
Yes, you can replace it with half type 1 flour and half 00, or with a small part of whole wheat flour.
Can I use rice flour?
Better not alone, but you can mix it with some potato starch to get a light and crumbly dough.
How do I know if they are cooked?
They should remain light and soft in the center: as soon as they slightly color at the edges, they are ready!
