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