Dieser Beitrag ist auch verfügbar auf:
Deutsch
These cut out cookies from shortcrust pastry with fresh lemon taste incredibly delicious and are very aromatic. With their heavenly soft consistency, they practically melt in the mouth. They are not only ideal for Christmas, but also for summer. You can find a detailed lemon butter cookies recipe with the exact quantities and step-by-step instructions below.
Cookies with fresh lemon
Use fresh lemon zest and freshly squeezed lemon juice for this recipe. These cookies, just like the lemon crinkle cookies or my moist lemon pound cake, turn out best with this. Also use organic lemons for the zest.
For Christmas or summer
The lemon butter cookies are perfect as Christmas cookies, alongside the chocolate vanilla cookies, the angel eyes cookies and the snowflake cookies. With their fruity note, they make a great change from classic pastry at this time of year.
As the lemon butter cookies taste so refreshing, they are also ideal for summer, just like the peppermint cookies and the flower cookies. You can serve them at a garden party or pack them for a picnic.
Lemon cut out cookies
You can use any cookie cutter to cut out these lemon butter cookies, similar to the gingerbread cookies or the honey cookies. I made them as stars this time. During the Advent season, other Christmas cookie cutters are ideal for this.
For Mother’s Day or Valentine’s Day, you can make the lemon butter cookies in a heart shape, just like the heart cookies or the chocolate raspberry sandwich cookies. A simple round cookie cutter is also always possible.
Decorate with lemon icing
If you want to spice up the look of the cookies, decorate them with lemon icing, just like the vegan cinnamon stars or the vegan lemon cake. To do this, mix powdered sugar with enough lemon juice to create a thick, white, shiny glaze. This also gives the cookies even more fresh flavor.
These cookies are
- refreshing,
- fruity,
- crumbly,
- delicate,
- buttery,
- tender,
- incredibly tasty,
- very aromatic,
- with fresh lemon,
- to cut out,
- quick and easy to make,
- ideal as Christmas cookies or summer cookies.
How to make lemon butter cookies: tips and tricks
- If you want to make the dough without baking soda, leave out the lemon juice. The cookies are also delicious with lemon zest alone.
- You can adjust the amount of sugar to taste.
- Only knead the lemon shortcrust dough briefly and never for too long, otherwise the cookies could taste tough.
- The lemon butter cookies are very soft and fragile while they are still hot. They become firm when they cool down.
- You can coat the cookies with lemon icing made from powdered sugar and a little lemon juice.
- You can use the remaining egg white in the coconut macaroons recipe, for example.
Did you make the lemon butter cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Also try these lemon pastry recipes:
- Sicilian almond cookies – with lemon and without flour
- Limonnik – the most delicious Russian lemon pie
- Vegan pryaniki recipe – so fluffy, with lemon
Lemon butter cookies
Equipment
- cookie cutters
Ingredients
- 200 g butter very cold
- 2 egg yolks cold
- 90 g sugar
- 300 g flour
- 15 ml lemon juice freshly squeezed
- zest of 2 organic lemons
- 2 g baking soda
- 1 pinch of salt
- flour for the work surface
Instructions
- Mix sugar with lemon juice and lemon zest.
- Mix flour with baking soda and salt.
- Add cold butter to the flour mixture and chop finely.
- Add the sugar lemon mixture and egg yolks and knead briefly and quickly to form a barely homogeneous, somewhat sticky shortcrust dough.
- Flatten the dough and chill it in an airtight container for 1 hour.
- Roll out the dough on a floured work surface to a thickness of approx. 5 mm and cut out cookies using a cookie cutter of your choice.
- Spread the lemon butter cookies out on a baking tray lined with baking paper, bake them in a preheated oven at 356 °F (180 °C) for approx. 10 minutes and leave them to cool on the baking tray.
Notes
- If you want to make the dough without baking soda, leave out the lemon juice. The cookies are also delicious with lemon zest alone.
- You can adjust the amount of sugar to taste.
- Only knead the lemon shortcrust dough briefly and never for too long, otherwise the cookies could taste tough.
- The lemon butter cookies are very soft and fragile while they are still hot. They become firm when they cool down.
- You can coat the cookies with lemon icing made from powdered sugar and a little lemon juice.
- You can use the remaining egg white in the coconut macaroons recipe, for example.
- Take note of the detailed tips and tricks for making the lemon butter cookies at the top of the article.
If you are using Pinterest, you can pin the following picture:
