Chewy Lemon Cookies

Recipe:

Ingredient Notes:

• Butter. Use butter with a fat content of 80% or more. The recipe calls for soft butter – room temperature. But not melted!
• Sugar. It is better to use finer sugar, which dissolves better. I do not recommend reducing the amount of sugar in the dough. It greatly affects the texture of the finished cookies. And the consistency of the raw dough.
• Flour. Use ordinary all-purpose flour with a protein content of about 10%. Strong bread flour is not suitable for this recipe.
• Eggs. Egg size is M. Such an egg weighs about 55 g. For the recipe, use eggs at room temperature. If you don’t have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.
• Lemon. Feel free to experiment with different flavors. For example, you can replace the lemon juice and zest with orange juice. You’ll end up with a tasty variation of this cookie.

Let’s start cooking!

Cream the butter and sugar together.

Then, add the lemon zest, lemon juice, and egg, and beat again.

Add the flour, baking soda, and salt that have been sifted together and mix until a soft dough forms.

Note: The amount of flour may differ from what is specified in the recipe, so add it gradually and monitor the consistency.

Cover the bowl of dough with plastic wrap and refrigerate for at least half an hour.

Remove the dough from the refrigerator and use a tablespoon to separate small portions. Form the portions into balls the size of large walnuts. Roll them in sugar.

Place the balls on a baking sheet and lightly flatten them. Bake in a preheated oven at 160°C (320°F) until the edges are golden, about 15 minutes.

Serve.

Enjoy!

This Chewy Lemon Cookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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