Lemon cookies are a delicate and fragrant delicacy that you can cook with your own hands and delight loved ones with homemade cakes. We offer several diverse and most successful options for the preparation of this dessert.

Lemon cookies are simple but tasty

The easiest option is how to make lemon cookies:

  • 100 g plums. oils;
  • ¾ cup sugar;
  • egg;
  • 1 table. l fresh lemon peel;
  • 1 ½ tea l lemon juice;
  • ¾ tea l vanilla
  • ¼ tea l soda;
  • 1 ¼ cup flour.

Lemon cookies are prepared as follows:

  1. The oven can be immediately turned on for heating - the dough is prepared very quickly.
  2. Beat soft butter and sugar until air mass, after which you can enter all the ingredients from the recipe, except for flour. Beat everything at a high speed mixer.
  3. Reduce the speed and sift the flour into the mass. Knead a thick dough.
  4. Put small cakes on a baking sheet with a small spoon - cookies, leaving a distance between them - the dessert will rise. If desired, you can sprinkle with sugar or crushed nuts.
  5. Bake at 180 degrees. within 12 minutes - during this time the cookies will brown.

Recipe from Julia Vysotskaya

Cookies from Julia Vysotskaya consists of:

  • 260 g of flour;
  • 135 g plums. oils;
  • 100 g of sugar;
  • 1 lemon
  • 1 egg yolk;
  • 2 table. l flour.

Julia recommends preparing dessert according to this principle:

  1. Cut the butter into cubes, add flour and sugar to it, grind the products into crumbs at a low speed.
  2. From the washed lemon, remove the zest and mix with half the prepared milk. Add the mass to the dough and add the remaining milk. Knead the dough.
  3. Cool the ball of dough - half an hour in the refrigerator will be enough.
  4. Take out the dough and, pinching off the pieces, roll up balls or sausages.
  5. Bake for 10-15 minutes.

Cooking in Italian

Italian citrus cookies consists of:

  • 280 g of flour;
  • 100 g plums. oils;
  • 100 g of sugar;
  • 1 lemon
  • egg;
  • 8 g of baking powder;
  • a pinch of salt;
  • some sugar and icing powder for boning cookies.

Prepare zest and juice in advance from lemon.

Further, the cooking process is similar to the previous recipes - beat all the components thoroughly with a mixer. Leave the resulting dough in a bowl, tighten it with a film and send it to the cold for an hour - by consistency it should be soft and sticky.

Cold dough will obediently roll into balls. Roll them slightly in sugar and icing sugar, spread on a baking sheet. Bake at 180 degrees. a quarter of an hour - cookies will retain a light shade, it should be so. In the hot form, the pastries are quite fragile, so remove it and transfer it to the dish very carefully.

On a note. Oil can be replaced with high-quality margarine.

Curd Lemon Cookies

We offer to cook the most delicate curd-lemon cookies with a pleasant soft texture according to the following recipe:

  • cottage cheese - 100 g;
  • sugar - 50-60 g;
  • yolk - 1;
  • drain. oil - 50 g;
  • honey - 10 g;
  • vanillin;
  • flour - 100 g;
  • baking powder - 3 g;
  • lemon zest - 1 ½ -2 table. l .;
  • icing sugar - 50 g.

We prepare a hearty aromatic curd-lemon cookie like this:

  1. Mix the cottage cheese, sugar and egg in a deep bowl. You can use a mixer to get a smooth homogeneous mass, or grind with a whisk - then a small curd texture will be saved in the cookies.
  2. We drown a piece of oil, let it cool, and then pour into the cooked mass. Do the same with honey if it is candied. Better to use liquid. Add vanillin. Stir the resulting mass for a couple of minutes if a whisk is used. The mixer will be faster.
  3. Add the zest and flour, knead the dough with your hands. When it is fully kneaded, put on the table, sprinkled with flour, knead a little more, roll up the sausage and cut into rings.
  4. Cookies can also be baked in the form of rings, or rolled into balls - if desired. A quarter-hour oven at 190 degrees.

Mix the remaining icing sugar with a spoon of water - the mass should be moderately thick. Apply the resulting icing on a cooled cookie.

Sand treat with lemon

Shortbread cookies can be prepared with the most delicate cream:

  • 300 g flour;
  • 100 g of starch;
  • 600 ml of cream from 33%;
  • 400 g of sugar;
  • 200 g of plums. oils;
  • 4 eggs;
  • 3 lemons.

Instructions on how to make a fragrant treat:

  1. Initially make lemons zest and fresh juice.
  2. In a bowl, combine flour, starch, butter and a quarter of the cooked sugar. Grind the food thoroughly by hand - you get sand crumbs.
  3. Take the mold and carefully compact the crumb on its bottom with an even layer. You can use the bottom of the glass. Bake at 180 degrees. 15 minutes.
  4. Prepare the filling: whip the cream together, the remaining sugar and the egg. A couple of minutes after whipping, introduce juice, zest, continue the process.
  5. Remove the finished base and, not allowing it to cool, pour cream. Immediately put back, cook another 20-25 minutes - the top should be baked.

Cool the finished delicacy with lemon filling at room temperature. It is most convenient to use a split form in this recipe. Cut the resulting pie into slices.

Step by step cooking from Andy Chef

Andy Chef suggests paying special attention to the proportions of products for making lemon delicacies:

  • 60 g of plums. oils;
  • 100 g of sugar;
  • 1 protein;
  • lemon;
  • 40 g of corn starch;
  • 180 g flour;
  • 1 tea l baking powder.

Andy Chef recommends cooking cookies according to the following instructions:

  1. Beat butter-sugar air mass.
  2. Introduce protein into the workpiece, re-work with a mixer.
  3. Prepare juice from lemon and erase the zest. They also enter into the liquid billet.
  4. Then sift dry products and pour in a baking powder, at the first stage stir with a spatula, and then - knead manually.
  5. Similar to the previous recipes, roll out small flattened balls from the dough and bake on a baking sheet.

Cookies from Andy Chef are perfect not only for a mug of herbal tea, but also for hot milk with spices, cocoa, chocolate.

Lemon Coconut Cookies by Ri Drummond

This famous blogger, author of many cookbooks, as well as a mother of 4 children knows how to make a delicious dessert.

Dough:

  • ⅔ standard pack of margarine;
  • ¾ cup sugar;
  • ½ tea l lemon zest;
  • ½ tea l vanilla
  • egg;
  • 4 tea l milk;
  • 2 cups of flour;
  • 1 ½ tea l baking powder;
  • a quarter of tea l salt (shallow).

Glaze:

  • yolk;
  • 2 drops of food coloring of any shade;
  • 1 tea l water.

We prepare as follows:

  1. To begin, beat the mass of sugar, soft margarine, zest, vanilla. In a couple of minutes, the mass will become light and fairly uniform. Then we introduce eggs and milk, again we beat well for a minute.
  2. We introduce the remaining dry components into the liquid mixture, knead the dough, collect in a lump, flatten it with palms a little and place in a bag, which we then put in the refrigerator for an hour. You can use the freezer, then a third of the hour will be enough.
  3. We roll out the dough, cut out the figures, which we then lay out on a baking sheet or cutting boards and set it to cool for another half hour.
  4. In the meantime, prepare the icing by simply whipping the prepared ingredients.
  5. Brush the cookies.
  6. We heat the oven to the maximum. The oven is enough for 6-7 minutes, if you hold it longer - they will burn.

Cookies should remain light, slightly browned.

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