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Lemon Cookies

Lemon Cookies recipe image
These Lemon Cookies offer a delightful contrast between tender, buttery shortbread and a crisp, sugary crunch. Infused with fresh lemon juice and rind, they provide a bright citrus aroma that cuts through the sweetness of the powdered sugar. The addition of crushed sugar-coated cereal flakes adds a nostalgic texture and visual appeal, making these cookies perfect for afternoon tea, potlucks, or as a festive holiday gift. Simple to prepare with pantry staples, they bake up golden and fragrant, delivering a satisfying balance of tart and sweet in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 30
Calories: 419.7
Dietary: Vegetarian
Description
These Lemon Cookies offer a delightful contrast between tender, buttery shortbread and a crisp, sugary crunch. Infused with fresh lemon juice and rind, they provide a bright citrus aroma that cuts through the sweetness of the powdered sugar. The addition of crushed sugar-coated cereal flakes adds a nostalgic texture and visual appeal, making these cookies perfect for afternoon tea, potlucks, or as a festive holiday gift. Simple to prepare with pantry staples, they bake up golden and fragrant, delivering a satisfying balance of tart and sweet in every bite.
Ingredients
  • 1/2 cup Butter or margarine
  • 1 cup C and H Powdered Sugar
  • 1 large Egg
  • 1 tsp Lemon juice
  • 1 tbsp Grated lemon rind
  • 1 cup All-purpose flour (unsifted)
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 cups Sugar coated cereal flakes, crushed
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    In a large bowl, beat butter and powdered sugar together until creamy and smooth.
  3. 3
    Beat in the egg, lemon juice, and grated lemon rind until well combined.
  4. 4
    Stir in the flour, baking powder, and salt until just incorporated.
  5. 5
    Spread the crushed sugar-coated cereal flakes onto a shallow plate.
  6. 6
    Drop teaspoonfuls of the cookie dough onto the crushed flakes and gently toss to coat each ball completely.
  7. 7
    Place the coated dough balls on an ungreased cookie sheet, spacing them about 1 inch apart.
  8. 8
    Bake for 15 minutes, or until the bottoms are lightly golden.
  9. 9
    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 419.7kcal
% Daily Value *
Total Fat 20.7g32%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 308.1mg13%
Total Carbohydrate 60.3g21%
Dietary Fiber 0.0g0%
Sugars 60.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The dough mixture may appear slightly curdled after adding the egg and lemon; this is normal and will resolve when the dry ingredients are mixed in.

Ensure the cereal flakes are crushed to a medium consistencyâÂÂfine enough to coat the dough but large enough to provide texture. Avoid pulverizing them into dust.

These cookies store well in an airtight container at room temperature for up to 3 days. The cereal coating may soften over time.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure the cereal used is gluten-free.

Keywords: lemon, cookies, cereal, shortbread, buttery, citrus, crunchy, dessert, baking, snack, holiday, potluck, easy, vegetarian, treat
Read it online: https://www.chefs-mate.com/recipe/lemon-cookies/