Soft Lemon Cookies

Preparation: 15 min
Cooking time: 15 min
Waiting time: 60-90 min
Portion: 8-10 cookies
Difficulty: 3/5

Ingredient
-All purpose flour: 115 gr
-Unsalted butter: 60 gr – soften at room temperature
-Granulated sugar: 80 gr
-Egg: 1 small size (~45-50 gr/ egg)
-Lemon juice: 30 ml (~ juice in a big size lemon)
-Lemon zest: 5-10 gr
-Yellow food coloring: 1-2 drops – optional
-Baking powder: ¼ tsp
-Salt: a pinch

Decorating
-Powdered sugar: 50 gr for coating

Instruction

1. Dough mixing

• Mix flour, baking powder and salt in a mixing bowl. Put aside
• In another bowl, beat 60 gr butter with 80 gr sugar to creamy
• Mix with a beaten egg and stir well
• Pour 30 ml lemon juice with 5-10 gr shredded lemon zest in butter bowl and stir until all ingredient combined completely

At this step, you can add 1-2 drops of yellow coloring into mixing bowl to enhance cookies color (optional)

• Divide flour mixture into several parts and add to wet ingredient mixture. Mix well after each part. 
• Wrap it up and refrigerate in 60-75 minutes to harden the dough, so that it will be easier for you to shape the cookies

2. Shaping and Baking

• Remove the dough from fridge and scoop a small amount of cookies dough (around 20 gr), then shape it into small ball.
• Place dough ball on baking tray that lined parchment paper and do the same process with the rest amount of dough
• Place dough balls in fridge and refrigerate in 20-30 minutes.
• Preheat oven at 175 Celsius degree
• 5-minutes before baking, roll the balls into powdered sugar to coat a layer of sugar on cookies ball. Then bring to bake at 175 Celsius degree in 15 minutes

Because this is soft cookie with soft and fluffy texture inside so please don’t bake it for too long (because it will burn instead of being crunchy :D)

• Remove baking tray from oven and let the cookies stary on tray for 5-10 minutes before transfering to rack and let it cool completely.
• Store the cookies in closed jar or plastic box in 2-3 days

⚠️ ATTENTION

1. Cookies dough should be cold enough before shaping because cold dough is less sticky and easier to shape into balls
2. Sugar rolling step should be processed right before baking to prevent the sugar from absorbing into cookies dough, which may affect its flavor.