Lemon cookies with cracks

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to bake delicious, tender and fragrant lemon cookies with cracks? To implement this wonderful recipe, prepare the necessary ingredients according to the list. Take premium flour. Large, selected eggs are needed. The butter should be at room temperature, so remove it from the refrigerator in advance.

2. STEP 2

   

   Beat soft butter with sugar until fluffy. I do not recommend reducing the amount of sugar in the recipe - it is just enough so that the cookies do not turn out sour from lemon juice.

3. STEP 3

   

   Add eggs, lemon juice and grated lemon zest. Whisk everything again until smooth. How to properly process lemons to get juice and zest? First wash the lemons well and dry thoroughly. Grate the zest, being careful not to touch the next white, bitter layer. If the lemons are not well dried, it will be more difficult to grate the lemon. When you have removed all the zest from the lemon, cut it in half and squeeze out the juice.

4. STEP 4

   

   Sift the flour with baking powder and salt and add to the dough. First add half the flour, look at the consistency, and then add the rest. If necessary, you can add another 1-2 tbsp. l. flour. Keep in mind that the flour doesn't start working right away, so don't immediately add extra flour to the dough - the cookies may turn out tough.

5. STEP 5

   

   Knead a homogeneous, very soft, pliable dough. Properly kneaded dough does not stick to your hands, but is slightly sticky in itself. It easily rolls into a ball and holds its shape.

6. STEP 6

   

   Wrap the dough in cling film or a plastic bag and place in the refrigerator for 1 hour.

7. STEP 7

   

   Now prepare the cookie coating mixtures. Pour cane sugar and powdered sugar into two plates separately. I grind the powdered sugar in a coffee grinder - it’s much cheaper. You can replace cane sugar with regular beet sugar.

8. STEP 8

   

   From the chilled dough, use your hands to pinch off pieces of dough weighing approximately 45-50 g each and form small identical balls (I got 25 cookies). Roll the pieces on all sides first in cane sugar, then in powdered sugar. Not the other way around! If you first roll the balls in powder, the sugar will no longer stick to the dough.

9. STEP 9

   

   Place the resulting pieces on a baking sheet lined with oiled parchment at a distance from each other. There is no need to give them a semicircular shape - it will appear on its own during baking. Bake the cookies in an oven preheated to 180°C for about 12 minutes. If there is an "old bottom convection" mode, turn it on.

10. STEP 10

    

    Cool the finished lemon cookies and serve. Bon appetit!

Comments on the recipe

Evening

31.08.2023

4.6

As soon as I saw the recipe for these golden cookies yesterday, I immediately wanted to make them! Moreover, I prefer homemade sweets made with my own hands to store-bought sweets. I didn’t reduce the amount of ingredients, and there were a lot of cookies! It will last a long time 🙂 The subtle taste of lemon is exquisitely visible in every serving. I used Muscovado sugar, it hardens a little over time, but I used it in a partial coating, it looked like drops of chocolate! Didn't affect the taste. I will definitely cook again!

Natalia M

31.08.2023

4.7

I love lemon cake! I have already baked cookies with cracks, including chocolate, mint and vanilla, but I have not yet baked lemon ones. I am familiar with the technology, I also do it according to the same principle. These cookies are very lemony! So bright, sour, moderately sweet. The cookie crust is crunchy, but the inside is soft and spongy. I used one large lemon, the juice from it was as much as 120 ml.) For the recipe I took as much as it was supposed to, the rest was poured into a jar, it will be useful for other recipes. But I only took the zest from one lemon, which is enough for my taste) I divided the dough into balls weighing 40 g each. I baked it a little longer. These are very tasty cookies, especially with milk. I recommend to everyone! Thanks for the recipe!

結人

31.08.2023

4.9

Interesting recipe, I love sourness in baked goods, and these cookies are just right) baked a little longer than 12 minutes, did not dry out, soft inside and cracked on the outside, thanks to the author♡

Irina

31.08.2023

4.8

Thanks for the recipe. The cookies are very, very tasty. I saved the recipe and will spoil it with my family.

Yulia

31.08.2023

4.6

The most fragrant, delicate lemon cookies with cracks. It’s truly lemony, and the sugar is just right, and even the sugar shell is more than appropriate. Very tasty, thank you! I immediately became one of my favorites. I made an important change for me: I took sunflower oil instead of butter (with the amount recalculated based on fat content). Nevertheless, both the process and the result were completely consistent with the description. I did this for the first time and it was exciting :)

Anastasia Emelyanova

31.08.2023

4.5

Lemon cookies with cracks turned out just super! Not cloying, not sour, with a pleasant lemon taste🍋 I cooked for longer than 12 minutes. The recipe is simple, I recommend it 👍

Olga Sova

31.08.2023

4.7

Amazing cookies with a subtle lemon aroma and delicate lemon taste. Crumbly, melts in your mouth. Gastronomic pleasure is guaranteed. These are now my favorite cookies