Lemon Cookies

Ingredients

• 1 piece Organic untreated lemon (Zest and juice, about 100 g of juice)
• 100 g Granulated sugar (For the dough)
• 120 g Unsalted butter (Softened at room temperature)
• 250 g All-purpose flour (Sift preferably)
• 1 piece Egg (At room temperature)
• 1 pinch Salt (Fine preferably)
• 5 g Baking powder (About ½ packet)
• 30 g Granulated sugar (coating) (For rolling the cookies before the powdered sugar)
• 20 g Powdered sugar (For the finishing)

Instructions

1. Zest the lemon

   Wash the lemon, dry it, then zest with a fine grater, avoiding the white part (the albedo) which is bitter.

   Time: PT5M

2. Juice the lemon

   Cut the lemon in half and juice it using a citrus press to collect the juice.

   Time: PT3M

3. Cream the butter

   Place the softened butter in the bowl and work it with a silicone spatula until it becomes creamy.

   Time: PT5M

4. Incorporate the sugar and salt

   Add the granulated sugar and pinch of salt to the butter, mix until the sugar is well incorporated.

   Time: PT5M

5. Add the egg and zest

   Pour in the whole egg then the lemon zest, mix until a homogeneous consistency is achieved.

   Time: PT3M

6. Add the lemon juice

   Pour the freshly squeezed lemon juice into the dough and stir quickly.

   Time: PT2M

7. Incorporate the baking powder

   Sprinkle ½ packet of baking powder (≈5 g) and mix lightly.

   Time: PT1M

8. Add the flour

   Add the flour all at once, then gently mix with the silicone spatula until you obtain a slightly sticky but homogeneous dough.

   Time: PT5M

9. Chill

   Form a ball with the dough, wrap it in plastic wrap and place in the refrigerator for at least 1 hour.

   Time: PT1H

10. Shape the cookies

    Scoop portions using an ice cream scoop (about the size of a walnut), roll into balls, first roll them in granulated sugar then in powdered sugar.

    Time: PT10M

11. Preheat the oven

    Preheat the oven to 180 °C for 12 minutes.

    Time: PT12M

    Temperature: 180°C

12. Bake the cookies

    Place the balls on a baking sheet lined with parchment paper, keeping about 3 cm spacing, bake for 12 minutes.

    Time: PT12M

    Temperature: 180°C

13. Cool

    Let the cookies cool for 10 minutes on the sheet then transfer to a rack to cool completely.

    Time: PT10M

14. Finishing

    Lightly dust with extra powdered sugar before serving.

    Time: PT2M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

12 g

Fat

3 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Organic untreated lemon: Lime (for a variation)
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Margarine (different texture)
• Instead of All-purpose flour: Whole wheat flour
• Instead of Egg: Flax egg (1 tbsp + 3 tbsp water)
• Instead of Salt: Sea salt
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Granulated sugar (coating): White sugar
• Instead of Powdered sugar: Blended granulated sugar

Equipment Needed

• Cutting board
• Zester or fine grater
• Citrus press
• Bowl (mixing bowl)
• Silicone spatula (rubber spatula)
• Whisk
• Plastic wrap
• Baking sheet
• Parchment paper
• Ice cream scoop (or portion spoon)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Zest the lemon without taking the white part (bitter).
• Soften the butter properly before creaming.
• Do not overwork the dough after adding the flour.
• Observe the chilling time in the refrigerator (minimum 1 h).
• Space the cookies on the sheet to prevent them from sticking together during baking.

Chef Tips from the Video

• Use high-quality butter for a richer flavor.
• Grate the zest directly onto the butter bowl so the essential oils mix immediately.
• Dust the powdered sugar just before serving to preserve the visual contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 5 days.

Freezer: Wrap the cookies individually in plastic wrap then place in a freezer bag, up to 1 month.

Room temperature: At room temperature, in a biscuit tin, for 2 to 3 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The dough balls can be frozen raw; bake directly from the freezer adding 2‑3 minutes to the baking time.