How to bake lemon cookies. Lemon cookies: fragrant recipes and cooking tips. Step-by-step cooking from Andy Chef

On the eve of St. Valentina, I want to share a recipe for delicious homemade cookies that can be prepared for the holiday. The recipe is old, proven, the original name is “English butter cookies” - that’s what it was called in my mother’s culinary notebook. In fact, it's quite shortbread with lemon zest - delicious, unusually aromatic, with a rich, dense taste, generally belissimo!

Ingredients:

  • 400 g flour
  • 4 yolks
  • 250 g softened butter(pack contains 200 g, but 250 g is needed)
  • 150 g sugar
  • zest of one lemon
  • 1 sachet vanilla sugar

Separate the whites from the yolks (only the yolks are needed for the dough).

Grate the zest on a fine grater.

Combine softened butter, yolks, flour, sugar, vanilla sugar and zest.
The butter should be softened, but not melted. You can soften the butter in the microwave until a puddle of melted butter appears and immediately turn it off - this will be the correct consistency. You can also soften the butter at room temperature by leaving it on the slot for 20-30 minutes.

Knead into an elastic, homogeneous dough.
Then cover with film or a disposable bag and leave in the refrigerator for 20 minutes.

Remove the dough from the refrigerator and divide it into pieces and roll it into a layer of 2-3 mm. The board (or table) must be sprinkled with flour to prevent the dough from sticking.

It is worth warning that the dough is quite fragile; when rolled out, it tears at the edges and cracks, but do not be alarmed, it is as it should be, you can glue it at the seams with your hands for convenience.

Difficult to attribute lemon cookies to seasonal, exclusively tropical, to challenge someone's authorship and demand authenticity, to assign to the Mediterranean or other specific cuisine. Widespread and year-round sale of citrus fruits with amazing taste qualities, access to recipes from all over the world and the ability of every housewife to take initiative, mix, play with proportions and dosage, combine bases and innovative technologies are pushing for the next baking creation under a common, rather household name.

The fact that cookies with lemon flavor are worth adding to the list of New Year's baking is for sure. As if snow-covered or dusted with frost, under a layer of powdered sugar, porous in the crack, tiny and riddled with zest, it is appropriate with spicy drinks: both non-alcoholic for children and hot wine-based, rich in anise, honey and cinnamon. Bake in advance and hide in a beautiful package delicious gift under the branches of pine needles or mix in a basket with tangerines and candies - create a festive atmosphere, full of attractive smells and at the same time cozy.

If you have encountered shortcrust pastry for tarts, bagels, gingerbreads, “baskets”, the recipe will seem familiar and simple to you. Only lemon has been added to the main products: zest + juice. In contrast to the sweetness, a bright, invigorating, slightly chilly note appears, because of which it is impossible to break away, hit yourself on the hands, and show moderation. Note: do not replace lemons with oranges or lime, the concentration of freshness will noticeably decrease, and the cookies themselves will lose their charm.

Cooking time: 60 minutes / Number of servings: 40-50 pcs.

Ingredients

  • wheat flour 280-300 g
  • eggs 1 pc.
  • sugar 70-100 g
  • baking powder 5 g
  • butter 100 g
  • salt 2 g
  • lemon 1-2 pcs.
  • powdered sugar 50-70 g

Preparation

    The first stage of kneading, as in other types of dough, can be safely entrusted to a food processor, with which it is both faster and easier to achieve the desired plasticity. Don’t despair if you have to work with your hands - a little more physical effort and time, but as a result the properties of the shortcrust pastry will be no worse. So, in a working bowl or ladle of the unit, combine butter, egg standard size, a pinch of salt, the first 200-250 g of flour, sugar.

    Grind into crumbs. In my example, with the “knife” attachment for chopping, it took only a minute and a half to mix the dry ingredients with butter and egg, and then instantly collect the fine “grain”. We don’t rush to add flour or, conversely, pour in water. In different versions of lemon cookies, the dosage of wheat flour is often reduced by corn starch. Then the texture is finer, closer to the eastern kurabye. Try, experiment, not forgetting about lemons. You can’t do without the refreshing and tonic aroma of citrus fruits.

    With a sponge fresh lemons, carefully clean the pores of the skin from dust - dry it, then remove only with thin shavings upper layer(zest), do not touch the bitter white layer. Squeeze out the juice and remove the seeds. I will say that in my recipe even one fruit was more than enough. The cookies were imbued with a lemon scent and acquired a pleasant aftertaste, without excessive harshness or bitterness.

    Add the skimmed flour to the flour crumbs lemon zest, as well as juice - start the processor again and mix with a spatula/hands. Transfer the still sticky dough onto a large surface and add a spoonful or two of flour. We continue to knead, achieving smoothness and softness, typical for shortbread dough. Sometimes they make the dough stiff, very dense, with a high flour content - the texture will change, it will be less crumbly, brittle, and will become harder, but the shape of the products will remain the same, the boundaries will not blur.

    If you generously sprinkle a tabletop or board with flour, our semi-finished dough can be immediately rolled out, pressed with templates and molded into any desired shapes. That’s right, after all, let it cool before slicing, and so today we divide the dough approximately in half, roll it with two bars and, wrapping it in film, put it in the oven for 20 minutes. freezer. After light freezing, the dough hardens, does not stick to the knife and punches, and becomes pliable.

    We simply cut cold blanks to a width of about 4-5 mm. We leave some round, oval, some we bend into slices/crescents, giving the shape of a heart - homemade handmade lemon cookies are distinguished by their external “modesty” and “spirituality”. Several copies of sweets for adults are marked with thin pieces fresh fruits, with them, baked goods are brightly decorative and invigorating with sourness. Involve children in the creative process, if you are not preparing an edible secret - on the eve of fabulous New Year's holidays joint cooking lessons are especially inspiring. We transfer the cookies to a baking sheet lined with parchment, keep a distance between the rows - bake for about 25-30 minutes at 180 degrees, preheat the oven to maximum.

    Using a spatula or knife, lift the hot lemon-flavored cookies, tear them off the paper and immediately, in the heat of the moment, dip them into a large amount of powdered sugar, thoroughly sprinkling each one on both sides. A hot surface absorbs powder more quickly, becomes evenly covered with a whitish shell and, supporting the winter theme, creates a semblance of snow. Shake off the excess powdered sugar - the “powdered” lemon cookies are ready!

We store citrus pastries in paper bags or glass containers, and for New Year and Christmas we select festive packaging - Bon appetit and happy holidays!

All fans of citrus baked goods will appreciate the lemon cookie recipe below. I make these cookies with lemon quite often, so the recipe is “filmed down” to the gram. The cookies turn out delicious, crumbly, with a pronounced lemon flavor, crispy on the outside and soft on the inside - a real delicacy for all lemon lovers!

With tea, with coffee, with compote, these are cookies with lemon filling Both adults and children will like it. The main thing is that the cookies are homemade and made with love!

This lemon cookie recipe uses the whole lemon, which makes it different from other recipes. In addition, the interesting shape in the form of rolls makes these cookies with lemon special.

For the recipe, you need to choose a lemon that is juicy, with a thin peel without bitterness. Thick-skinned lemons are very bitter and are not suitable for cookies. I really hope you enjoy my lemon shortbread recipe.

Ingredients:

  • Butter 100 grams
  • Sour cream 6 tablespoons
  • Vegetable oil 6 tablespoons
  • Eggs 2 pcs
  • Sugar 80 grams
  • Soda slaked with vinegar 1 teaspoon (or 1 teaspoon baking powder)
  • Flour 350-400 grams

Filling:

  • Lemon (large) 1 pc.
  • Sugar 160 grams
  • Starch 1 tablespoon

How to make lemon cookies:

We prepare the filling for our cookies in advance. This can be done in the evening, or several days in advance. The filling keeps well in the refrigerator and does not spoil.

It should be noted that the amount of sugar by weight should be equal to the weight of the lemon. Only in this case the filling will be tasty and not bitter. From personal experience I can say that in most cases one large lemon weighs on average 160 grams, but it’s a good idea to weigh the lemon before cooking; lemons are different.

Cut the lemon into pieces and remove the seeds.

Place the lemon slices in a blender bowl, add sugar, and grind. If you don't have a blender, you can use a meat grinder.

Pour the twisted lemon and sugar into a saucepan and add starch.

Stir and bring to a boil. Remove from heat and let cool.

Thanks to the starch, the lemon filling will become thick and transparent, and will not leak out of our cookies.

Now let's do the test.

In a large bowl where it will be convenient to work with the dough, pour half the flour and grate the cold butter.

Now rub the butter and flour with your hands into a homogeneous crumb.

Pour sour cream into a separate bowl, vegetable oil, beat in eggs, add sugar.

Mix everything with a mixer until the sugar dissolves.

At this stage, add soda slaked with vinegar. And mix again.

Add the egg-sour cream mixture to the butter crumbs. Mix.

Pour in the remaining flour and knead into a loose dough. You may need more flour, it all depends on the variety and the moisture content of the flour.

Divide our cookie dough into four parts.

We also need to divide the lemon filling into 4 parts. We put ¼ of our filling on the dough, this is about 1 heaped tablespoon. And distribute it over the entire surface, retreating from the edges.

We form the remaining 3 filled rolls in the same way.

Place the rolls on a baking sheet lined with baking paper, seam side down.

Bake at 180 degrees for 30-40 minutes.

During baking, filled rolls may crack - this is inevitable at high temperatures. But don’t be afraid of this, very little of the filling leaks out, and when finished, these cracks can be easily masked with powdered sugar.

Lemon cookies have the appearance of dusted frost, as if snow-covered baked goods, porous in the crack, soaked in zest, sprinkled with powdered sugar. The recipe is very simple and similar to the version with shortcrust pastry with the addition of lemon (juice + zest).

The calorie content of dessert varies from 380 to 438 kcal per 100 g, and depends on the ingredients. In this material we will look at how to bake lemon shortbread cookies in several variations step by step and with colorful photos.

Delicious lemon cookies

This is a simple citrus treat with an invigorating, bright, slightly chilly undertone and an extraordinary aroma that, spreading throughout the house, attracts the whole family to the kitchen.

Ingredients:

  • Butter and granulated sugar - 100 g each;
  • One egg;
  • Flour – 290-300 g;
  • Baking powder – 6-7 g;
  • Lemon;
  • Salt – 1/4 small spoon;
  • Powdered sugar – 70 g;
  • Vanillin - optional.

Lemon Cookies Recipe:

  1. You can use a food processor or knead the dough by hand. In a container or ladle of a kitchen appliance, combine the egg, softened butter, sugar, 200-250 g of flour, add salt, stir;
  2. If you take the “knife” attachment when using the unit, it will take one and a half minutes to grind;
  3. Using a grater with small holes, remove the zest (top layer) into thin shavings, without touching the white bitter layer, squeeze out the juice, remove the seeds;
  4. Thoroughly mix lemon zest and juice with flour crumbs. Place the still sticky dough mass on the table and add 1-2 tablespoons of flour. Knead further until soft and smooth. You can knead a dense, stiff dough (add more flour);
  5. Divide the dough layer in half in the shape of sausages, wrap it in film, and put it in the freezer for 20 minutes. Thanks to cooling, the dough does not stick to the knife and becomes obedient;
  6. We cut cold semi-finished products into 4-5 mm widths, we will give them an oval shape ourselves, round shape, type of crescent, “heart”;
  7. Line a baking tray parchment paper, lay out the cookies, bake for about half an hour at temperature conditions at 180 degrees;
  8. Dipping hot sweet dessert in powdered sugar. In this case, a whitish shell will appear, and a “powdered” tender cookies ready with lemon. It is stored in glassware or in a paper bag.

Variant of lemon cookies with coriander from Yulia Vysotskaya

Citrus pastries are a delicious delicacy that will delight not only children, but also adults with a sweet tooth. Fragrant lemon cookies from Yulia Vysotskaya with coriander will perfectly increase your appetite and mood.

List of components:

  • 110 g butter;
  • A glass of flour;
  • Lemon;
  • Sea salt - a pinch;
  • A teaspoon of coriander;
  • Powdered sugar – 130 g.

Cooking plan:

  1. Three lemon zest on a fine grater;
  2. Grind the coriander in a mortar and mix the ingredients thoroughly;
  3. Using a blender, beat 100 g of powder and melted butter, add a mixture of zest and coriander, add salt, beat again;
  4. Add flour and use a blender at low speed to mix everything into crumbs;
  5. We make blanks from the dough mass different shapes which ones do you like;
  6. Line a baking sheet with parchment, coat with butter, lay out the sweet products;
  7. Set the temperature to 190 degrees, bake the dessert in a preheated oven for 15 minutes. Sprinkle the resulting luxurious dish with powder.

Curd cookies with lemon

This is an amazing pastry with the perfect combination of curd sweetish dough mass and lemon sourness, covered with a spectacular glaze. Lemon curd cookies are affordable and healthy dish for the home cook.

Product composition:

  • Butter and granulated sugar - 50 g each;
  • Flour and cottage cheese - 100 g each;
  • Egg yolk;
  • Honey – 10 g;
  • Baking powder – 5 g;
  • Vanilla essence – ¼ teaspoon;
  • Powdered sugar – 50 g;
  • Lemon zest - a large spoon.

Cooking instructions:

  1. Using a mixer or blender, beat the yolk, cottage cheese, and sugar until smooth;
  2. Add vanilla, melted butter, and honey to the mixture;
  3. Stir until smooth, add baking powder and sifted flour;
  4. Add lemon zest and knead the resulting mixture into a dough. Roll it into a sausage and divide it into 16 pieces of equal size;
  5. Make balls, flatten them with a fork and place them on a baking sheet covered with baking paper or oiled;
  6. Bake for about 15 minutes at a temperature of 180-190 degrees;
  7. Make the glaze at home: combine a large spoonful of water with powdered sugar to make a thick but flowing mass. We will cover the products on top with the finished glaze, allow time to harden and serve.

Such a sweet masterpiece will be perfectly complemented by a cup of coffee, tea, or milk.

Cookies with lemon filling

If you like these fruits, then these lemon filled cookies will become your favorite treat. Crumbly, airy shortbread dough combined with bright taste citrus fruits. The dish will not be very rich if you use peeled lemon without skin for the filling.

Ingredients:

For the dough:

  • 3 cups flour;
  • 200 g each of butter and sour cream.

For the filling:

  • A glass of sugar;
  • Lemon.

Description of cooking:

  1. Cut the cold butter into pieces and place in a food processor along with the flour and sour cream. Stir until the dough comes off the walls;
  2. If you don’t have a kitchen unit, first mix butter and sour cream, add flour and mix with your hands. The test mass should come away well from your hands;
  3. Divide it equally, put it in the refrigerator for 1.5 hours, placing it in cling film;
  4. Heat the oven to 190 degrees and make the filling: grate the lemon on a fine grater, add granulated sugar, mix;
  5. Take out one half of the dough and roll it out into a layer 2-4 mm thick. Roll it onto a rolling pin and transfer it to a baking sheet (lay down parchment paper in advance);
  6. Place the filling on the dough;
  7. Roll out the second half of the dough mass and use a rolling pin to cover the first layer with the filling. We pinch the edges of the product, use a fork to make pricks on the top part;
  8. Place the dough in the oven for 25 minutes, bake until golden;
  9. Next, take out the dessert and cut it into diamonds.

When serving, you can sprinkle the delicacy with powdered sugar.

Mint Lemon Cookies

These homemade delicious lemon cookies melt in your mouth and have a delicate pistachio color. The finished products have a delightful and delicate aroma with a fresh minty note.

Components:

  • 2 testicles;
  • A glass of sugar;
  • Lemon;
  • Large bunch of mint;
  • Butter – 180 g;
  • 400 g flour;
  • Salt.

Manufacturing process:

  1. Cut the lemon as desired;
  2. Place mint leaves (without stems) in a blender with lemon slices and sugar, leaving only 2 tablespoons of the latter, beat until smooth;
  3. Grind the melted butter with a pinch of salt and the remaining sugar, add the eggs, beat (preferably with a mixer);
  4. Add lemon and mint to this mass, mix, add sifted flour;
  5. Knead the dough, gather it into a ball, wrap it in film, put it in the refrigerator for an hour;
  6. Then roll out into a layer 8-10 cm thick, cut out the cookies with a glass or curly notches;
  7. Place the figures on a baking sheet, previously covered with baking paper, bake in an oven preheated to 180 degrees for about 20 minutes until golden brown.

Mint and lemon will give baked goods a special taste, and sweet, crumbly, beautifully colored cookies will delight your loved ones.

Video: Recipe for delicious lemon cookies


Have you ever tried amazing lemon cookies? Don't put it off until tomorrow, let's prepare it together, in a very simple and quick recipe- and we’ll taste it today. The taste of these cookies is unusually delicate, with a bright lemon aroma. Externally, each cookie resembles a small cloud with a marble color - it looks very original. Each piece just melts in your mouth. Homemade cookies can easily become your favorite: you only need to cook it once.

Ingredients:

  • premium wheat flour - 0.3 kilograms;
  • soft butter (room temperature) - 100 grams;
  • granulated white sugar - 160 grams;
  • chicken eggs - two pieces;
  • zest from two lemons;
  • juice from one lemon;
  • baking powder for dough - 15 grams;
  • powdered sugar (to roll cookies) - 100 grams.

Awesome lemon cookies. Step by step recipe

  1. First, I suggest preparing the zest from two lemons. To do this, wash the lemon under running water and wipe it with a paper towel. Using the finest grater, remove the zest. We send it to a deep bowl in which we will knead the dough.
  2. Then, using a citrus juicer, squeeze out the juice from one lemon. Let's put it aside for a while: we'll need it a little later.
  3. Breaking two chicken eggs(preferably at room temperature) into a bowl.
  4. Add 160 grams of sugar. Take a mixer and start whipping. We turn the entire mass into a homogeneous, fluffy mixture with a pleasant lemon aroma and a delicate yellow color.
  5. Now we need to add butter at room temperature in two or three batches. This is all to ensure that the mass is fluffy and has a homogeneous, uniform texture, and the cookies turn out as tender as possible.
  6. After each added portion of butter, start beating the mixture with a mixer.
  7. It's time to add baking powder and the juice of one lemon.
  8. Now you need to sift wheat flour through a sieve. We start adding it a few spoons at a time. Mix with a mixer after each small portion of flour. Thanks to this unhurried approach, the dough will be lump-free: homogeneous and tender.
  9. After kneading is completed, the fairly sticky dough must be transferred to cling film, wrapped and placed in the refrigerator for forty minutes. To speed up the process, you can put it in the freezer for thirty minutes.
  10. In the meantime, prepare a baking sheet. Cover it with parchment paper. Pour powdered sugar into a bowl.
  11. Now we take out the chilled dough and begin to form our homemade lemon cookies. Break off a small piece of dough and roll it into a ball, the size of Walnut. Next we envelop it in powdered sugar(well, on all sides) and place them at a fairly large distance (6-7 centimeters from each other) on a baking sheet.
  12. During the baking process, the “buns” will begin to fall down and move apart. Therefore, to prevent them from sticking together, we must maintain the required safe distance.
  13. Next, preheat the oven to 180*C. Send to bake for 15 minutes.
  14. From the prepared amount of dough I got two baking sheets with 16 cookies on each.
  15. Pay attention to one detail. If you keep the cookies in the oven (longer than 15 minutes, about 18-20) and let them brown, then when they cool down they will not be as soft and crumbly as those that were not browned as much. Therefore, start from your taste preferences.

Now you can brew aromatic tea and serve it to the table. An awesome, flavorful lemon treat that's super simple and super affordable. This recipe is very similar to the recipe for cracked chocolate chip cookies or, as it is also called, marble cookies.

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