Lemon Cookies (柠檬曲奇): Crisp, Buttery and Bright
Crisp, buttery lemon cookies bright with fresh zest and a touch of juice, baked with a mid-bake temperature drop.
Equipment
- Mixing Bowl
- Fine zester
- Baking Sheet
Ingredients
For the Cookies
- 3.5 tbsp unsalted butter, softened
- 3 tbsp powdered sugar
- 0.25 tsp fine salt
- 1 to 2 tsp lemon juice
- 1 cup cake flour
- 3 tbsp lemon zest, pith-free about 30 g from 1 lemon
Instructions
- Cream the softened butter with the powdered sugar and salt until smooth.
- Stir in the lemon juice.
- Add the sifted cake flour and mix until combined.
- Fold in the pith-free lemon zest.
- Mix until the dough holds together.
- Shape into a log, chill, and slice into rounds about 1/2 cm thick.
- Bake 10 minutes at 340°F (170°C), then 15 minutes at 320°F (160°C) until golden at the edges.
- Cool on the sheet until firm.
- Taste the crisp, bright crumb.
- Serve with afternoon tea.
- Enjoy with home-grown lemons if you have them.
- Start every batch with softened butter creamed with powdered sugar.
Notes
Tips: Zest only the yellow skin. Use 5 to 10 g of juice. Shape, chill, and slice evenly, then bake with the 10-minute temperature drop for crisp, pale cookies.
Food Safety: Store in an airtight tin up to a week. No raw egg in this dough, so it is safe to nibble, but bake as written for best texture.
Allergen Notice: Contains gluten and milk.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.