Lemon Cookies – Easy, Crunchy and Melt in the Mouth

Well, hello! It’s been two months. I am glad to be able to post sooner than before. I came up with these beautiful lemon cookies recently. This recipe passed the first trial. I always feel grateful when my new recipe is great, so I do not need to waste baking ingredients.

One fine day, I was craving something lemony and then thought, why not try lemon cookies? If the recipe comes out well, I will share it on the blog. Hence, here I am. These cookies are made with only six simple kitchen ingredients. Moreover, no artificial lemon flavours are involved. What’s better than having natural ingredients to create a flavour in baking?

I’m sure you are wondering why this recipe is so special. I was amazed right after taking the first bite, this is it! Besides being crunchy, they also give you that melt-in-the-mouth, tangy, lemony flavour in the centre. Other than that, you can also consider this recipe vegetarian as this is an egg-free recipe. If you are a vegetarian, this is a plus point. The steps are not only pretty simple but also time-saving. Why? Because you do not need an electric or stand mixer. Just use your hand and everything will be good.

List of Ingredients to Make Lemon Cookies?

1. Salted Butter

• Any brand would do. Specifically, I used Golden Churn.

2. Castor sugar

• I prefer this to granulated sugar as it is easier to dissolve. With granulated sugar, you have to mix longer to get a similar consistency.

3. All-purpose Flour

4. Corn flour/ Cornstarch

• Prevents cookies from spreading too much while baking.

5. Baking soda

6. Lemon

• For the lemon juice and zest

Do I need to chill the cookie dough?

No, you don’t. Unlike some other recipes, for this one, mix the ingredients and you are good to go.

How do I store these cookies?

For baked cookies, store them in an airtight container for up to 1 month. Freeze for up to 3 months. Whereas unbaked cookie dough can be stored in a freezer-safe container for up to 3 months.