Soft Lemon Cookies - Melt in your mouth

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Today a recipe for heavenly soft lemon cookies that melt in your mouth but are not heavy in the stomach. Just when it's getting warmer outside (and the rain finally stops), you're happy when you can sit on the terrace or balcony with a small, fresh-sweet feast, a cup of tea or coffee in one hand, a book in the other and on the side table waiting 1 or 2 cookies. I think that sounds pretty good.

These cookies are relatively quick to make, but you'll need to factor in the resting time in the fridge, so they're not "last minute" cookies that you can make minutes before your visitor hits... there are other recipes. But if you have the time, you will be rewarded with a great result!


From the quantities listed below, I got 12 cookies. If you want more, you can simply increase the quantities, only with the salt it remains with the one pinch!


This brings us to the ingredients:

  • 180g flour 
  • 1 tsp baking powder 
  • 1 pinch salt 
  • 115g butter 
  • 200g sugar 
  • 1 egg 
  • 1-2 lemons (if you like it even more lemony just take 2) 
  • a little powdered sugar

Preparation:

  1. We take the flour, the baking powder and the pinch of salt and put everything together in a bowl. Mix briefly with a whisk so that the ingredients mix well.
  2. In another bowl add the butter and sugar and mix well together.
  3. Add the egg to the butter-sugar mixture and stir it in as well.
  4. Grate the zest from the lemon and add it to the butter in the bowl. Then squeeze the juice from the lemon and add it to the butter. Now mix everything well again.
  5. We take the flour mixture and add the first half to the butter mixture and stir it in briefly, then the rest. So not all the flour in at once, but in 2 parts.
  6. With this, the dough is ready. Close the bowl or cover it (e.g. cling film) and let it rest in the fridge for an hour.
  7. Preheat the oven to 180° convection (upper-lower heat also works). 
  8. Using a spoon (an ice cream scoop is perfect), remove dough, roll into a ball and then roll in powdered sugar. Then place the ball on a baking sheet lined with parchment paper.
  9. Bake the cookies in the preheated oven for 14 minutes.
  10. Attention: The cookies are still very soft when they come out of the oven! Let them cool down first and then remove them from the baking tray, otherwise they may break!
  11. Enjoy the cookies.

When rubbing the lemon peel, do not rub too deeply. You only want the shiny part of the peel, because the deeper lying rest tastes bitter.
If you like, you can also stir a tsp of vanilla extract into the batter, but not too much so as not to mask the lemon flavor. 
When baking, leave enough space on the baking sheet, because the ball "melt" only into the cookie form. I never put more than 9 on a baking sheet.
The amount of sugar you can of course still vary, there you can easily go down to 100g to 120g.

Even if the hour wait in between a bit annoying, these lemon cookies are worth it right, because they convince simply by taste! Who is still looking for an instruction video, I have prepared something for you of course:





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