Lemon cookies

Lemon cookies

These soft cookies with cream cheese are very easy to prepare. With our recipe you can conjure them up in just 20 minutes – without cutting out the dough. Baking has never been so simple!

INGREDIENTS (25 pieces)

125 g soft butter
120 g sugar
1 pinch of salt
50 g double cream cheese
1 egg (size M)
1 organic lemon
250 g wheat flour (type 405)
1 teaspoon baking powder
1 drop of yellow food coloring (optional)
50 g powdered sugar

PREPARATION

Step 1
Beat the soft butter with sugar and salt until fluffy. Add the cream cheese and egg and stir in. Wash the lemon with hot water, dry it and roughly grate the yellow peel. Halve the lemon and squeeze it. Add the zest and 5 tablespoons of lemon juice to the dough.

Step 2
Mix the flour with the baking powder and stir in. Optionally add the food coloring. Wrap the dough in foil and refrigerate for at least 2 hours.

Step 3
Line a baking tray with baking paper. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Pour the icing sugar into a flat bowl. Use a tablespoon to cut off walnut-sized pieces of dough, shape them into balls and roll them all around in the icing sugar, pressing lightly.

Step 4
Place the lemon biscuits on the tray with a little space between them and bake in the preheated oven for about 12 minutes. The icing sugar gives the biscuits a nice, crispy surface. The dough makes about 25 biscuits.

Our tip: This is how your lemon biscuits stay juicy
When your lemon biscuits have cooled completely, it is best to store them in an airtight box. Little trick: With a piece of apple in the tin, the biscuits stay nice and juicy.  Replace this every two days – then the lemon cookies will last for at least 2 weeks.