Hi everyone,
So last weekend I was super bored and I decided to look for something as I needed a break from all the chocolate eggs I had during Easter. I came across few interesting recipes for lemon cookies. I wanted something with a soft texture and a lot of zing! So after few modifications I came up with those. The recipe is pretty simple and versatile. I will defiantly make the spiced orange version of those for Christmas by adding cinnamon, cloves and ginger.
The recipe is very easy but the dough requires an hour in a fridge just to make it easier to work the balls. It’s a little bit of a hassle if you’re impatient like me but they are worth the wait!
These cookies are perfect for an afternoon cup of tea. I really enjoyed them with ginger tea in particular but also with earl grey as the lemon really pops! You can make some adjustments to the amount of lemon juice you add depending on how zingy you want the cookies to be…
Ingredients:
- 130 grams of plain flour
- ½ tsp of baking powder
- pinch of salt
- 1 egg
- 120 grams of unsalted butter, softened
- 200 grams of granulated sugar
- 2 tbsp of fresh lemon juice
- zest of 1 lemon
- 4 drops of yellow food coloring
- ½ cup of icing sugar for dredging
Method:
- Preheat your oven to 175 C.
- Put the flour, baking powder, and salt in a mixing bowl. Whisk well and set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add in the egg, lemon juice, lemon zest, and food coloring. Beat until well combined.
- Add the flour mixture, half at a time, to the wet mixture. Beat until well combined.
- Cover the bowl and place it in the fridge for at least one hour.
- After an hour, using an ice cream scoop or spoon, scoop out about a heaping tablespoon of the mixture. Place it in the palm of you hand and roll it into a ball. Put it in the icing sugar and roll it around until it is completely coated.
- Set it on a baking sheet lined with some parchment paper or a baking mat.
- Repeat this process for the remaining batter.
- Put the cookies in the oven and bake them for 13 to 14 minutes.
- Remove them from the oven and put them on a wire rack to cool.
thescrimpycook.com 