Cracked lemon cookies

Ingredients

Dough

80 grams (2.8 ounces) butter (at room temperature)
150 grams (5.3 ounces) sugar
Zest of 1 lemon
2 eggs
2 tablespoons (30 milliliters) lemon juice
260 grams (9.2 ounces) flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon lemon extract or limoncello (optional)
0.5 teaspoon vanilla extract

Sprinkling

100 grams (3.5 ounces) powdered sugar
100 grams (3.5 ounces) sugar

Equipment

Large Mixing Bowl
A large bowl is essential for blending your ingredients smoothly. Make sure it's roomy enough to accommodate the dough as it expands when mixed.
Electric Mixer
An electric mixer will save you time and arm strength by whipping your butter and sugar to the perfect airy texture. A hand mixer works well too.
Sifter
Sifting your flour, baking powder, and baking soda ensures a smooth, lump-free mixture. This step is key for achieving the best texture in your cookies.
Baking Sheet
A good quality, non-stick baking sheet will help your cookies bake evenly. Line it with parchment paper to prevent sticking and for easy cleanup.
Ice Cream Scoop
Using an ice cream scoop ensures your cookie dough balls are uniform in size, leading to even baking.
Wire Rack
A wire rack is crucial for cooling your cookies evenly. Place your cookies on it after baking to prevent them from becoming soggy.

Instructions

Step 1

Step 1: Welcome to our delightful lemon cookie recipe! These bright and aromatic cookies are a great alternative to Red Velvet. Bake them to lift your spirits and remember to take care of yourself!

Step 2

Tip: You can replace vanilla extract with the same amount of vanilla sugar.

Step 3

Step 2: In a large bowl, combine the butter, sugar, and both vanilla and lemon extracts. Use a mixer on high speed to whip the mixture for 3 to 4 minutes until it becomes light and airy.

Step 4

Tip: Make sure the butter is at room temperature to ensure smooth mixing.

Step 5

Step 3: Add the eggs, lemon zest, lemon juice, and yellow food coloring (if using) one at a time. Mix until smooth.

Step 6

Tip: Adding the eggs one at a time helps them incorporate better into the batter.

Step 7

Step 4: Sift the flour with baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients and stir until just combined.

Step 8

Tip: Avoid overmixing to keep the cookies tender.

Step 9

Step 5: Cover the dough with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 10

Tip: Chilling the dough helps the flavors to meld and makes it easier to handle.

Step 11

Step 6: Preheat the oven to 180°C (356°F). Line a baking sheet with parchment paper.

Step 12

Tip: Preheating the oven ensures even baking.

Step 13

Step 7: Form balls from the chilled dough using an ice cream scoop or your hands. Roll them first in sugar and then in powdered sugar. Place them on the baking sheet, leaving about 5 to 7 cm (1.9 to 2.7 inches) between each one.

Step 14

Tip: Rolling the dough balls in both types of sugar gives the cookies a delightful crust.

Step 15

Step 8: Bake the cookies for 9 to 13 minutes. They should remain light in color, and the tops may appear slightly soft. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 16

Tip: The cookies will continue to set as they cool.

Step 17

Step 9: Enjoy your delicious lemon cookies! Bon Appetit!

Servings

These lemon cookies are not only delicious on their own but also incredibly versatile when it comes to serving. For a refreshing twist, pair them with a light and tangy lemon curd or a dollop of whipped cream. Their bright, citrusy flavor can also complement a cup of hot tea or a glass of champagne for a touch of elegance. Hosting a brunch? Serve them alongside fresh berries and mint leaves for a colorful and delightful platter. If you’re feeling adventurous, crumble them over a bowl of vanilla ice cream for a zesty dessert that’s sure to impress your guests. With their vibrant lemon notes and delightful sugary coating, these cookies are guaranteed to be a hit, no matter how you choose to serve them.

Variations

For those looking to enjoy these lemon cookies without gluten or animal products, we’ve got you covered. To make them gluten-free, simply replace the all-purpose flour with a gluten-free flour blend in the same quantity. Ensure the blend contains a binder like xanthan gum to maintain texture. For a vegan version, substitute the butter with vegan butter and use flaxseed meal mixed with water as an egg replacement (1 tablespoon flaxseed meal + 3 tablespoons water for each egg). These simple swaps will allow everyone to indulge in these zesty treats without compromising on flavor or texture.

Faq

How do I know when my lemon cookies are done?
Check the cookies after 9 minutes. They should be light in color with a soft top that may seem slightly undercooked. They will continue to firm up as they cool.
Can I skip chilling the dough?
Chilling the dough is important as it helps the flavors meld and prevents the cookies from spreading too much during baking. Ideally, refrigerate the dough for at least 4 hours or overnight.
Why do my cookies spread too much?
Over-mixing the dough can cause excess spreading. Ensure you mix the dry ingredients until just combined. Chilling the dough also helps control spread.
Can I use other citrus fruits instead of lemon?
Absolutely! This recipe works well with lime, orange, or even a combination of your favorite citrus fruits for a unique twist.
How can I make the lemon flavor stronger?
To intensify the lemon flavor, add a teaspoon of lemon extract or a splash of Limoncello along with the lemon zest and juice.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just thaw them at room temperature before serving.