Sugar cookies with lemon juice
12 servings
60 minutes
Lemon juice sugar cookies are a refined treat of European cuisine that combines the tenderness of butter, the sweetness of sugar, and the refreshing tartness of lemon juice. This recipe was popular in ancient bakeries where lemon was used to give baked goods a special aroma. The cookies are soft inside and slightly crispy outside, with a taste that balances sweetness and light citrus freshness. They pair perfectly with tea or coffee and are great for cozy family evenings. A unique feature is the interaction between lemon juice and baking soda, which makes the dough airy. This simple yet sophisticated delicacy will delight both lovers of classic baking and those seeking new gastronomic experiences.
1
Add sugar to the melted butter, then add the egg, and mix everything thoroughly.
- Butter: 200 g
- Sugar: 2 glasss
- Chicken egg: 1 piece
2
Add flour in parts and knead the dough well until it is uniform.
- Wheat flour: 3 glasss
3
Mix lemon juice with baking soda and add to the other ingredients. The dough should not be liquid.
- Lemon juice: 1 tablespoon
- Baking soda: 1 teaspoon
4
Put the dough in the refrigerator for half an hour, then shape it into small balls by hand (if you want all cookies to be the same size, first roll out the dough with a rolling pin, cut circles with a glass, and then roll them into balls).
5
Line the baking tray with parchment paper, grease it with vegetable oil, and place the balls far apart, as they will turn into flat large cookies during baking.
6
Preheat the oven to 170 degrees and bake for 10 minutes until golden.
