Italian Lemon Cookies Recipe
Ever bitten into a cookie that explodes with sunshine and citrus? That's the magic of Italian lemon cookies, a treat that's as bright as a summer day and melts in your mouth like a happy sigh.
Ingredients
Dry Ingredients:
- 1 ¼ cups 185 grams all-purpose flour
- ¼ cup 40 grams cornstarch
- Zest of 1 lemon about 1-2 tablespoons
- Pinch of salt
Wet Ingredients:
- ¾ cup 170 grams softened butter
- ½ cup 100 grams powdered sugar
- 2 large eggs room temperature
- 1 tablespoon fresh lemon juice
Optional:
- ¼ cup 25 grams shredded unsweetened coconut
- Pearl sugar for sprinkling
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together flour, cornstarch, lemon zest, and salt.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy.
- Beat in Eggs and Lemon Juice: Add eggs one at a time, beating well after each. Then, stir in lemon juice until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix.
- Form Dough Balls: Use a spoon or cookie scoop to drop tablespoons of dough onto prepared baking sheets. If desired, roll balls in shredded coconut and sprinkle with pearl sugar.
- Bake: Bake cookies for 15 minutes, or until edges are lightly golden brown.
- Cool and Enjoy: Let cookies cool slightly on baking sheets before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, bake for 12-13 minutes.
- If your dough feels too sticky, add a tablespoon more flour.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.