Lemon cookies are a basic recipe, you have to know if or yes. Any recipe that has lemon or lime is fresh and a little acidic. And when used to make desserts, they make desserts have a unique freshness.
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I personally really like using citrus to make sweet things, because they give everything an unexpected twist. For example, I almost always prefer to eat something that carries some kind of fruit, than to eat something with chocolate, simply because chocolate seems to me something more expected, and it is a flavor that does not bring that freshness. Now, of course, chocolate and other flavors like vanilla, coconut, or nuts provide other things, so in each type of recipe there are things that look better than others.
In this case, these lemon cookies are the glory. They’re crispy, full of flavor, sweet, and they’re all lovely.
They are cookies that would look great to eat with some tea or coffee. I imagine them to make tea time with family or friends, along with other kinds of cookies, chocolate chips and other sweets, and a selection of a variety of types of tea, YUM!
They are very easy to make, and are perfect for this spring season and also for summer. They have a butter base, which makes them have many layers of flavor, and they are unctuous, and crunchy at the same time that they are soft when eaten.
Now, these cookies are actually lime cookies, what happens is that in Mexico we call lime lemon and lemon interchangeably. The flavors that lime and lemon give are very similar, so you can use lemon (yellow) or lime to make this recipe, just keep in mind that a lemon is usually twice as big as a lime. No matter what you decide to use, this recipe works the same way. You could even use a combination of both, to have the best of both worlds.
If you like this recipe you have to go see our blueberry lemon scones, they are really good!
Lemon cookies
Ingredients
- 2/3 C (150 gr) unsalted butter, at room temperature
- 2/3 C (133 gr) granulated white sugar
- 1/3 C (41 gr) confectioners sugar (powdered)
- 2 egg yolks
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) natural lemon juice
- 1/2 tbsp lemon zest
- 2 C (260 gr) all purpouse flour
- 1/2 C (60 gr) almond flour
- 1/4 tsp (1.2 gr) salt
Instructions
- In a medium bowl, sift the wheat flour with the almond flour and salt.
- In a large bowl with an electric mixer or balloon whisk, cream the butter with the two types of sugar for 3 minutes until light and fluffy.
- Add the egg yolks, vanilla extract, lemon juice and zest and beat for 1 more minute until blended.
- Add the flour mixture and mix with a rubber spatula until a soft dough forms that does not stick to your hands.
- Divide the dough into two equal parts, wrap each in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
- After the refrigeration time, preheat the oven to 180°C and place baking paper on 2 large baking trays.
- Roll out each portion of dough with a rolling pin (no matter the shape) until it is 8 mm thick.
- Cut the dough with a cutter of about 5 cm in the shape of your choice, it can be circular, heart-shaped, star-shaped, etc. Take the leftover dough, stretch it and cut it again.
- Once you have all the cookies cut, place them on trays 3 cm apart and refrigerate them for 10 minutes before baking.
- Bake the cookies for 8-10 minutes until lightly browned. Once ready, let them cool for 10 minutes on a wire rack.
- Decorate as desired with royal icing or lemon buttercream.
