We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
- Lemon biscuits and cookies
Lovely and soft zingy lemon cookies for all occasions! nomnomnom !! :D These biscuits use both lemon zest and lemon juice.
39 people made this
IngredientsMakes: 28 small cookies
- 100g butter or Flora® spread
- 100g light brown soft sugar
- 1 tablespoon golden syrup
- 1/2 teaspoon lemon extract
- juice and zest of 1 lemon
- 200g self-raising flour
MethodPrep:20min ›Cook:10min ›Extra time:10min cooling › Ready in:40min
- Preheat the oven to 180 C / Gas 4. Grease 2 baking trays.
- Beat together the butter (or Flora®) and light brown soft sugar until light and fluffy.
- Beat in the golden syrup, lemon extract, lemon zest and juice.
- Gradually fold in the flour until a slightly soft dough is formed.
- Form the dough into balls (25-28) and place at least 2cm apart on the greased baking trays and press down slightly.
- Bake in the preheated oven until lightly browned, about 10 minutes. Leave to cool and harden slightly before removing from the baking tray.
- MOST IMPORTANTLY ---enjoy your fresh lemon cookies!!!!
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Very easy to do and turned out beatifully. I didn't use the lemon extract either just used the zest of 2 lemons and juice from half the 2nd. Certainly keep the recipe to do again.-20 May 2014
Lovely and lemony and soft.-06 Aug 2015
These are my favourite cookies ever! I sprinkled coconut flakes over the top and they turned out amazing, plus they were quick and easy to make! Did the same as others with using more lemon juice and zest instead of extract. Will make these all the time!-12 Jul 2015
Melt In Your Mouth Lemon Cookies Recipe
You are going to love this soft lemon cookies recipe that literally melt in your mouth. They are easy and delicious! Watch the video now.
L emon recipes are amongst the most popular on our site, and not surprisingly, so are cookies. Today we share this Soft Lemon Cookies Melt In Your Mouth Recipe and you will love it.
Dave Hood is the creator behind today’s recipe and if you loved his Carrot Cake Cookies with Cream Cheese Frosting, this is another definite that you absolutely have to add to your must-make queue.
Also known as lemon sugar cookies or lemon crinkle cookies!
- For BEST results, use fresh lemon juice and not the bottled stuff.
- ALL ingredients must be at room temperature because they will blend together smoothly.
- DON’T use salted butter because that will make the cookies very salty.
- DON’T skip the step of chilling the tray with cookies because that prevents the cookies from spreading too much while baking.
- BOTH, baking powder and baking soda need to be used in this recipe to create the perfect texture. Don’t replace one with the other or omit one.
- This recipe makes about 35 cookies but that number will vary, depending on how big or small you roll your cookie balls.
Lemon Cookies Ingredients
Trust me, you’re going to want to try this lemon cookie recipe ASAP. Here’s what you need:
- All-purpose flour makes the base of the dough.
- Cornmeal and poppyseeds give these cookies substance and contribute to their delectable crisp/chewy texture.
- Baking soda helps them rise.
- Sea salt highlights the lemon flavor.
- Sugar sweetens them up.
- Butter and olive oil combine to add richness and accent the citrus essence.
- Lemon juice and orange and lemon zest make them bright, fresh, and citrusy.
- And an egg puffs them up and perfects their moist, chewy middles.
These photos actually make these lemon cookies look kind of small, but made with a 1/4-cup cookie scoop, they’re a perfect 1-cookie afternoon indulgence with a cup of coffee or tea.
4-Ingredient Lemon Cookies
Reasons we love these cookies: 1) They're lemony. 2) They're light as clouds. 3) They call for only four ingredients. Oh, and they&rsquore ready to eat in 15 minutes.
The secret is twofold: A box of lemon cake mix eliminates all the measuring and mixing of dry ingredients, and store-bought whipped topping (such as Cool Whip) serves as the bulk of the wet ingredients (and provides the fluffy, melt-in-your-mouth texture). Add two eggs, some confectioners&rsquo sugar and voilà, dessert is ready.
One 18.25-ounce box lemon cake mix
1¼ cups frozen whipped topping, thawed
Confectioners’ sugar, as needed for finishing
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Sift the cake mix into a large bowl. Whisk in the whipped topping and eggs, and mix well to combine.
3. Scoop mounds of batter, about 2 tablespoons each, onto the prepared baking sheets (staggered and spaced about 1 inch apart).
4. Sift confectioners&rsquo sugar generously over the mounds of batter. Bake until the cookies are crackled across the surface and lightly golden at the edges, 6 to 8 minutes.
5. Let cool completely on the baking sheets and then serve or store in an airtight container until ready to serve.
Lemon Cookies are one of my absolute favorite cookies to make because they’re a little bit chewy, and little bit sweet, and full of that lemony goodness you’d expect from the fresh lemon juice and zest.
Some people also refer to these cookies as Lemon Crinkle Cookies, but with as many lemon cookie varieties as I’ve eaten these are the most lemon-y ones I’ve ever had, so they qualify as my classic version.
I make these all year round because while cookies are amazing during the holidays, lemon is also one of best flavors to bring out in the springtime and summer. Given the weather right now I need all the spring and summer I can muster!
You can also make this ahead of time and chill or freeze the cookies until you’re ready to serve, making them perfect to pull out when you’re entertaining on busy days!
Click through the step-by-step process photos to see how to make Crisp Lemon Thin Cookies:
The dough for Lemon Thin cookies is really more of a batter. The soft dough will spread in the oven.
A .75 oz scoop makes portioning cookies very easy and the the cookies bake more evenly.
Leave at least 2&Prime between the cookies since they do spread quite a bit.
Experimentation leads to a great Lemon Cookie recipe:
My first thought was to adjust the amount of sugar in the recipe. I know that more sugar generally leads to a crisper cookie, so I upped the sugar a little bit.
The cookies were better than the original recipe but still not quite what I was after. Although the cookies were less cakey, the centers were still soft and chewy and the cookies were more dense than I wanted.
I reduced the eggs from 2 to 1 to reduce the amount of moisture in the dough. Less moisture means more crispness.
I also decided to add a little baking soda. Even though I wanted a flat cookie and not a puffy cookie, I wanted a light texture.
So why doesn&rsquot the baking soda make the cookies puffy? We know that, baking soda will react with acidic lemon juice and release carbon dioxide into the batter. The carbon dioxide expands the air bubbles in the batter which should cause the cookies to rise.
But, once again, this is why baking is both a science and an art. I figured that the soft batter would not be able to hold onto the bubbles and I was right. The bubbles ended up popping and the cookies collapsed a little as they baked.
Normally we don&rsquot want things collapsing in the oven. But I was happy to see it happen this time. The result is a cookie that has a light open crumb, but is still nice and thin.
The bottom cookie is made without the baking soda. The top cookie has a more open and lighter texture from the baking soda.
I made one last test batch. I had been working with confectioner&rsquos sugar in the recipe because, with it&rsquos smaller crystals, confectioner&rsquos will more readily absorb moisture in the dough. When the sugar absorbs more moisture, the cookies spread more. For this Lemon Thin Cookie recipe I wanted the cookies to spread because I wanted them to be, well, thin.
But I also know that more folks keep granulated sugar in the house than confectioner&rsquos sugar. For convenience sake, I decided to test the recipe with granulated sugar. Right out of the oven the cookies made with the granulated sugar seemed pretty close in texture and crispness to the one&rsquos made with confectioner&rsquos sugar.
But I found that the cookies made with the confectioner&rsquos sugar held on to the crisp texture longer than those made with granulated sugar. Even the next day they had a good crisp bite.
Finally, after baking about 101029102190 Lemon Thins, I had the exact texture and flavor I was after. Put on the kettle and enjoy a couple of these little beauties.
If you love this recipe as much as I do, please consider giving it a 5-star review.
Lemon Thumbprint Cookies Recipe
COOKIE PEOPLE!! We are officially on Day FIVE of the TWELVE DAYS OF CHRISTMAS COOKIES! Are you into it?? I’m geared up for the week because we have some SOLID cookie recipes. If you missed the first few days, scroll down to the bottom of this post to catch up!
These little beauties might seem standard… but I’m telling you, they are perfect in their simplicity! I love me a lemon cookie, and paired with lemon curd or strawberry preserves in these thumbprints, makes my heart happy. The granulated sugar on the outside of the cookie gives it a slight crunch, while the inside is smooth and melty. I’m a fan.
Also because I know some of you will ask, no…there are no eggs in these cookies. They’re a lot like a shortbread base, which is basically my favorite. Plus, yay for egg allergy people!
How do you make lemon glaze?
Another burst of flavor is going to come from the lemon glaze on top of the cookies!
To make the glaze use powdered sugar mixed with fresh lemon juice and zest. This will result in a very strong lemon flavor.
If you would prefer a more mellow lemon flavor then replace a portion of the lemon juice with milk or cream.
To get your desired consistency of glaze add either more juice/milk for a thinner glaze or more powdered sugar for a thicker glaze.
What is Lemon Curd?
- Lemon zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed lemons.
- Zest is used to add flavor to foods.
How wonderful is it to have a fresh lemon cookie. These wonderful lemon cookies are topped off with lemon curd, or if you do not want to make your own lemon curd, you can always buy some lemon pie filling.
I love lemon curd so much, these cookies just gave me a good excuse to make up a batch of lemon curd.
Then you add the lemon curd to cream cheese lemon frosting and you will be a very happy person.
i love this super easy dough, no rolling required.
One thing that I wanted to tell you is that these cookies are pretty rich and so I like to make 1″ cookie balls. however, you could make them bigger and make them 2″.