I’ve attempted quite a few recipes of lemon cookies before – Lemon Butter Cookies You Won’t Have Enough Of (hahaha) which uses a mixture of butter, egg icing sugar, as well as Lemony Almond Shortbread And A Shot of Sour Redolence (hahahahaha) which is very similar to the first recipe, but with stronger lemon and butter flavours. This particular attempt seeks to try out a third version, which uses a stronger lemon flavour, also because I am using less butter and no egg here. The result is a very crunchy cookie that has a very refreshing and much more obvious lemon flavour – one that is an obvious winner for those who love lemon flavours and cookies that are less buttery/contains no egg.
- Unsalted butter: 120g
- Caster sugar: 70g
- Lemon juice: 1 lemon
- Lemon rind: 1 lemon
- Plain flour: 170g
- Baking powder: 1/4 tsp
- Salt: a pinch
- Preheat oven at 180 degrees Celsius.
- Cream butter and sugar together till light and fluffy.
- Add lemon juice and rind. Beat for a few seconds more to mix in.
- Sift plain flour, baking powder and salt into the creamed mixture.
- Slowly fold flour into mixture to form a cookie dough.
- Roll a tablespoon of dough and place onto greased paper on a baking tray.
- Flatten with a fork to create a pattern. Repeat for the rest of the dough.
- Bake for 12 – 15min till lightly browned at the edges.
- You can also use a piping bag to pipe out the cookie dough onto the baking tray so as to create nice little cookies with various shapes and patterns.
Makes about 40 cookies