My super soft lemon cookies are tea-dunk proof and ready in 10 minutes

For me, there's no Sunday without the smell of cookies filling the house. I bake them early in the morning and make sure they truly are a "good morning" for everyone. After all, there's nothing better than waking up to the sweet smell of cookies, a real treat I just can't resist.

The recipe I'm about to share is also simple to make, and you'll see that this Sunday afternoon snack will quickly become an unmissable event. My friends have been vying to come visit me ever since I started making these incredible treats.

Soft Lemon Biscuits Recipe

If you, like me, can't wait to get out of bed on Sundays and get to work in the kitchen, you absolutely must try these lemon cookies, which have such a soft center that it's impossible to say no to. The recipe you'll need to follow, therefore, calls for the ingredients I'll list below, which you'll surely already have in your pantry:

300 grams of flour, 100 grams of butter.

one egg, 130 grams of sugar, 50 ml of lemon + its grated zest, half a sachet of baking powder.

Don't forget to get some granulated sugar and powdered sugar to cover your lemon cookies.

Here's how to make my soft lemon biscuits

Before preparing our biscuits, remember to take the butter out of the refrigerator half an hour beforehand so it can reach room temperature. This will allow you to have it softened when you begin preparing these soft-centered sweets.

Take a bowl and place the flour inside. Immediately add the sugar and the lemon zest. Don't forget to mix everything together with the half packet of baking powder. Make a well in the center of the flour mixture, where you'll add the egg and lemon juice. Begin mixing everything together, gradually adding the butter. Mix the ingredients together until you have a smooth, compact dough. Then, leave it in the bowl, cover the top with plastic wrap, and refrigerate for an hour.

We spent the necessary time in three steps to make our easy and super soft lemon cookies. Divide the dough into balls of about 20 g each, then roll them in granulated sugar and finally in powdered sugar. Place them on a baking sheet lined with parchment paper and refrigerate them to rise for another 15 minutes. Don't place them too close together, or your lemon cookies will puff up slightly.

Preheat the oven to 170 degrees Celsius, so after 15 minutes, we can bake our soft lemon cookies for about 14 minutes until golden brown. Once baked, let them cool completely and serve during tea time!