Ingredients and Weight:
- All-purpose flour: 3 cups (360g)
- Sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/2 teaspoon (2.5g)
- unsalted butter, softened: 1 cup (2 sticks) (227g)
- Eggs: 2 large
- Lemon zest: 1 tablespoon (5g)
- Lemon juice: 1/4 cup (60ml)
Preparation Time:
Cooking Time:
Cooking Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and lemon zest until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
(per cookie)
- Calories: 150
- Fat: 8g
- Saturated fat: 5g
- Cholesterol: 50mg
- Sodium: 100mg
- Carbohydrates: 20g
- Sugar: 15g
- Protein: 2g
Dish Characteristics:
- Chewy and moist texture with a pronounced lemon flavor.
- Bright yellow color with flecks of lemon zest.
- Perfect for afternoon tea, dessert, or as a sweet treat.
User Comments:
- "These are the best lemon cookies I've ever had! They're so soft and tangy."
- "I love the hint of lemon in these cookies. They're not too sweet and just the right amount of tart."
- "These cookies are perfect for my afternoon tea parties. They're always a hit with my guests."
Special Precautions and Tips:
- If you want a stronger lemon flavor, add more lemon zest or lemon juice to the batter.
- Do not overbake the cookies, as they will become dry and crumbly.
- Store the cookies in an airtight container at room temperature for up to 3 days.
