Lemon Cookies

Lemon Cookies © kvalifood.com

Classic Danish lemon cookies made with lemon zest and lemon juice, pressed with a fork and baked until golden. Easy to make and perfect with coffee or as part of Christmas baking.

Ingredients

  • 125 g flour
  • 125 g sugar
  • 1 tsp grated lemon zest
  • 125 g butter, softened
  • 2 egg yolks
  • 1 tbsp lemon juice
  • 50 g blanched chopped almonds (optional)

Glaze and topping

  • beaten egg
  • pearl sugar

Directions

Mix the dough

Preheat the oven to 390°F (200°C). Mix all ingredients together into a smooth dough.

Shape and bake

Drop small mounds of dough onto a baking sheet using two teaspoons — leave some space between them. Dip a fork in flour and press each cookie gently flat, creating a crosshatch pattern.

Bake on the top rack for 8–10 minutes, until golden around the edges.

Serving

Let the cookies cool on the tray for a couple of minutes before moving them to a wire rack.

Notes

  • Makes about 50 cookies.
  • Dollar cookie variation: add ¼ tsp baking powder, replace the lemon juice with 1 tbsp water, and mix in 25–50 g finely ground nuts and 25–50 g grated dark chocolate. Bake at 345°F (175°C) for 10–12 minutes.
  • The cookies spread during baking — leave plenty of space between them.