My most popular recipe from Instagram. Soft delicious small cookies that are sweet with a tangy lemon flavour. I use cake flour in this recipe. Cake flour is common in the US, Asia and parts of Europe. Cake flour is a low protein (3-8% protein) finely milled wheat flour. If you can’t find this type of flour you can use all purpose flour. Use roomtempered ingredients. Note: Use small eggs for this recipe.
Ingredients
- 2 x eggs
- 145 g sugar
- 85 g butter
- 100 g cream cheese
- 200 g powdered sugar
- 1 tsp yellow food coloring
- 1 tsp salt
- 9 g baking powder
- 250 g cake flour
- 10 g vanilla sugar
- 1 ½ tbsp lemon peel
- 3 tbsp lemon juice
- 2 tsp vanilla extract
Method
- Zest and juice lemons. Sift dry ingredients (except powdered sugar) in a bowl.
- Add eggs and vanilla extract and beat until combined. Add lemon zest, lemon juice and yellow food coloring, mixing until combined. Add the sifted dry ingredients and mix until just combined. Do not overbeat the dough. The dough should be sticky.
- Add butter and sugar in a stand mixer with paddle attachment. Beat on medium/high speed until light and fluffy. Scrape the inside of the bowl making sure everything is mixed thoroughly together. Add cream cheese and beat until well combined.
- Store in fridge in a airtight container with parchment paper for 1-2 weeks, or keep in freezer for about 3 months. I prefer storing them in the freezer.
- Bake for 10-13 minutes. The cookies should be pale in colour and fluffy. If they become flat and golden they have baked for too long. Let cool for about 3-4 minutes and then transfer to a wire rack allowing to cool completely.
- Remove dough from freezer and devide the dough in parts about 30 g each. Use a digital scale ensuring each cookie is abour the same size. Roll into balls and then cover in powdered sugar. Place cookies on baking sheets. Make sure to wash your hands after you rolled a few cookies or the dough will stick to your hands.
- Sift powdered sugar in a bowl. Take two baking sheets and lined with parchment paper. Preheat oven to 175 celcius, fan forced.
- Cover dough with plastic wrap and let rest in freezer for 60-90 minutes or refrigerate for 3-4 hours or overnight.
