Imported from Instagram
Italian Lemon Cookies
Tender, melt-in-your-mouth lemon cookies made with soft butter, fresh lemon juice and zest, then rolled in granulated sugar and icing sugar before baking. A simple Italian-style Christmas cookie suitable for gifting or baking with children.
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Ingredients
- 110 g Granulated sugar (Used in the dough)
- 100 g Unsalted butter (Softened; the source also describes this as 1/4 cup plus 3 tablespoons)
- 1 Egg (At room temperature)
- 1 Lemon (Use both the juice and finely grated zest; approximately 58 g juice and zest from one medium lemon)
- 270 g All-purpose flour (The source states 2 cups plus 1/8 cup)
- 1 tsp Baking powder
- 1 tbsp Granulated sugar (For rolling the cookies)
- 1 tbsp Icing sugar (For rolling the cookies)
- Love (The author's suggested secret ingredient; add generously.)
Steps
- 1
Bring the egg to room temperature and soften the butter. Finely grate the lemon zest and squeeze the lemon, keeping both the zest and juice ready.
- 2
Place the granulated sugar and softened butter in a mixing bowl. Beat until the mixture is creamy and smooth.
- 3
Add the room-temperature egg and mix until incorporated.
- 4
Add the lemon zest and lemon juice, then mix until evenly combined.
- 5
Add the flour and baking powder. Mix very well until a cohesive cookie dough forms, taking care not to leave dry pockets of flour.
- 6
Cover the dough and refrigerate it for 30 minutes so it becomes easier to shape.
- 7
Near the end of the chilling time, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 8
Take small pieces of the chilled dough and roll them between your hands into small balls. Keep the portions fairly even so the cookies bake at the same rate.
- 9
Roll each dough ball first in the granulated sugar and then in the icing sugar, coating the outside well.
- 10
Arrange the coated dough balls on the prepared baking sheet, leaving space between them for spreading.
- 11
Bake for about 10 minutes, until the cookies are set and lightly colored while remaining tender. Do not overbake if you want a melt-in-the-mouth texture.
- 12
Let the cookies cool briefly on the baking sheet, then transfer them to a rack. Serve once cool enough to handle.
Notes
The original method specifies an oven temperature of 350 without a unit; 350°F (175°C) is used here. The recipe is associated with Christmas baking and homemade cookie gifting. Store cooled cookies in an airtight container.
Nutrition per serving
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