Soft Lemon Cookies

Name: Soft Lemon Cookies - Rozalia P.
Ingredients: 220 g butter; 200 g sugar; 2 eggs; 370 g flour; 1 teaspoon baking soda; 175 ml lemon juice

Desert - Soft Lemon Cookies by Rozalia P. - Recipia

We start our culinary adventure by ensuring that all the ingredients are prepared and at room temperature. In a large bowl, we add the softened butter, which will bring a rich texture and delicious flavor to our cookies. Over the butter, we sprinkle the sugar and begin to mix vigorously with the help of a mixer or a spatula until the mixture becomes fluffy and light in color. This is the key stage that will ensure good aeration of the dough, resulting in fluffy and delicious cookies. After we have obtained a homogeneous cream, we add the two eggs, one at a time. It is important to mix well after each egg to ensure they are perfectly integrated into the mixture. The eggs not only add moisture but also an extra structure to our cookies. In another bowl, we mix the flour with the baking soda, so that the leavening agent is evenly distributed. Then, we start to gradually add the flour mixture to the butter and egg composition, interspersing with freshly squeezed lemon juice. It is essential to maintain a balance between the wet and dry ingredients, and the lemon juice will provide a tangy taste and refreshing aroma. If the dough becomes too sticky, feel free to add a tablespoon or two of extra flour. The ideal consistency should be soft but firm enough to be shaped. Once we have obtained the desired dough, we can start forming the cookies. Using a teaspoon, we take portions of dough and arrange them on the ungreased baking tray, leaving a little space between them to allow for expansion. The tray is placed in the preheated oven at a high temperature, and the cookies will bake for about 8 minutes. It is important to monitor them, as we want to achieve a slightly golden color, with the edges being a bit darker. After taking them out of the oven, we brush them with the remaining lemon juice and then generously sprinkle with powdered sugar, adding a sweet-tangy note. For an elegant appearance, you can use a decorating bag, but if you prefer taller cookies, shape them with the teaspoon. Personally, I used the dough to create cookies for a lemon cake, but they disappeared too quickly. A clever idea is to keep the lemon juice in the freezer, and the lemon zest mixed with sugar can be used as flavoring in other dishes. Each cube of lemon juice is equivalent to three teaspoons, so you will always have a fresh and aromatic ingredient on hand!

Ingredients

220 g butter
200 g sugar
2 eggs
370 g flour
1 teaspoon baking soda
175 ml lemon juice

Soft Lemon Cookies

Ingredients

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