Italian Lemon Cookies (Soft Lemon Biscuits)

Ingredients

• 200 g Unsalted butter, softened (Room temperature, not melted)
• 2 pieces Egg yolks (Large eggs)
• 1 large untreated lemon Lemon zest (Finely grated; avoid white pith)
• 45 g Lemon juice (Freshly squeezed)
• 100 g Granulated sugar (for dough)
• 150 g All‑purpose flour
• 5 g Baking powder (≈ 1 tsp)
• 1.5 g Salt (≈ ¼ tsp)
• 50 g Granulated sugar (for coating) (Coarse granules work well)
• 100 g Powdered (icing) sugar (For generous final coating)

Instructions

1. Cream butter and egg yolks

   In a mixing bowl, beat the softened butter together with the two egg yolks using a hand mixer on medium speed until the mixture is smooth and homogenous.

   Time: PT5M

2. Add lemon flavor and sugar

   Add the finely grated lemon zest, the fresh lemon juice (45 g), and the 100 g granulated sugar. Beat again until the mixture lightens in colour and looks slightly frothy.

   Time: PT3M

3. Incorporate dry ingredients

   Sift together the flour, baking powder, and salt. Add to the wet mixture and fold with the mixer on low speed until a compact, homogeneous dough forms that pulls away from the sides of the bowl.

   Time: PT3M

4. Chill the dough

   Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes. This rest makes the dough easier to handle and improves texture.

   Time: PT30M

5. Shape and coat the cookies

   Portion the dough into balls about 3 cm (≈1 inch) in diameter. Roll each ball first in the extra 50 g granulated sugar, then generously in powdered sugar. Place them on a parchment‑lined baking sheet, leaving enough space for spreading.

   Time: PT10M

6. Preheat the oven

   Preheat a conventional oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

7. Bake the cookies

   Bake for 12–15 minutes, until the cookies have risen, the tops are lightly cracked, and they are just barely golden. Do not let them brown fully; they should stay pale.

   Time: PT13M

   Temperature: 180°C

8. Cool completely

   Remove the sheet from the oven and transfer the cookies to a cooling rack. Allow them to cool completely before handling or storing.

   Time: PT15M

Nutrition Facts

Calories

254

Protein

4 g

Carbohydrates

30 g

Fat

14 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter, softened: Margarine
• Instead of Egg yolks: Whole egg (use 2 whole eggs, but texture changes)
• Instead of Lemon zest: Lemon extract (1 tsp)
• Instead of Lemon juice: Bottled lemon juice
• Instead of Granulated sugar (for dough): Superfine sugar
• Instead of All‑purpose flour: Pastry flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Salt: Sea salt
• Instead of Granulated sugar (for coating): Fine sugar
• Instead of Powdered (icing) sugar: Confectioners' sugar

Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Zester or microplane
• Measuring cups / spoons or kitchen scale
• Plastic wrap
• Baking sheet
• Parchment paper (optional)
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• Creaming the butter and egg yolks until smooth – creates the base texture.
• Chilling the dough for at least 30 minutes – prevents spreading and makes shaping easy.
• Do not over‑bake; cookies should stay pale and just cracked on top.

Chef Tips from the Video

• Use a microplane for the zest to get fine, aromatic zest without bitter pith.
• For an extra lemon punch, add a teaspoon of lemon extract to the dough.
• Dust the finished cookies with a little extra powdered sugar just before serving for a decorative finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: At room temperature, they stay fresh for 2–3 days if kept sealed.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept chilled.
• Baked cookies keep well in an airtight tin; you can also freeze them after cooling.