Lemon cookies are simple and delicious treats, perfect for any time of day. With their citrus scent and crumbly texture, they win you over at the first bite . Made with wholesome ingredients such as flour, butter, eggs and fresh lemon zest, these cookies are ideal for breakfast, snack or with a cup of tea. The delicate and refreshing taste of lemon makes them perfect even in the warmer months.
Among sweet recipes, the one without butter is one of the tastiest and healthiest. Let's learn together how to prepare them!
1. Beat the egg and sugar in a bowl with an electric whisk until the mixture has reached a frothy consistency. Add the lemon juice a little at a time.
2. Add the extra virgin olive oil in a drizzle, continuing to stir.
3. Add the sifted flour and baking powder. Add grated lemon zest and continue mixing until the dough has become thick enough to be worked by hand.
4. Place the dough on a pastry board and form into a loaf.
5. Divide it into small pieces, rotate them between your hands and flatten them until they form small discs that are not too squashed.
6. Place the cookies well apart on a baking sheet covered with baking paper and bake at 180° for about 15 minutes.
Lemon cookies, here are the tips to make them the best!
The tricks for getting workmanlike cookies are not many, but they must be followed carefully:
The ingredients for the dough should be used at room temperature, so remember to take the egg out of the refrigerator about 1 hour before using it-this will make it easier to whip it with the sugar.
Buy organic lemons, because you will also have to use the peel (sometimes washing it well is not enough if it has been sprayed with harmful substances).
Remember to sift flour and baking powder before using them-this will prevent lumps from forming in the dough.
Combine the ingredients a little at a time, without rushing, otherwise it will be difficult to get a smooth dough.
When arranging them on the baking sheet, leave enough space between each cookie because, thanks to the yeast, they will tend to grow, risking sticking together.
Lemon cookies without butter: a perfect dough with extra virgin olive oil
It may seem strange to many, but for making many desserts, and especially cookies, oil is better suited than butter, and extra virgin olive oil is better than seed oil. The reasons are more than one; EVO oil in fact:
It blends into doughs better than butter, as it is liquid.
It makes the cakes take in more air, for a softer, crumblier end result.
Thanks to the antioxidants inside, it keeps cookies fresh longer.
It turns out to be more digestible not only than butter, but also than seed oil, which, despite being colorless and tasteless, tends to weigh down the liver.
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