Soft Lemon Cookies

soft lemon cookies

Summer has not started yet, but we’re almost there. There’s no better way to celebrate this event than buying some lemons of the Amalfi coast and cook these delicious soft lemon cookies.

First of all, this recipe is not mine. I tasted these lemon cookies for the first time at my parents’ house last week, and I suddenly fell in love with them. They were a little present for my mom from Marinella.

Yes, her name is as sweet as she actually is. Marinella was – and still is – the janitor of the middle school where I went to as a kid. I’ve always loved her bright smile and profound knowledge of our teen minds. She knew all our little secrets, she was our confidant and we trusted her unconditionally.

So I was not surprised by how good her soft lemon cookies were. She cooked them as she raised me and my classmates: with love! I have added some drops of homemade limoncello to the original recipe, to add an extra lemony touch. Try them with ice cream, and loose yourself in childhood memories…

Soft Lemon Cookies 

100 gr. soft butter

90 gr. caster sugar

1 egg

zest of two lemons of Amalfi

juice of 1/2 lemon

some drops of limoncello of the highest quality (homemade is much better)

2 tsp of baking powder

1 pinch of sea salt

270 gr. of whole purpose flour

1 tsp of potato starch

icing sugar



Whip the soft butter with the sugar until you obtain a  fluffy mixture, then add lemon zest, limoncello, lemon juice and the egg. Mix for three minutes to have a velvety cream.

At this point, add the flour, the baking powder, the potato starch and a pinch of salt, previously sifted. Mix first with a wooden spoon, then with your hands. Let the dough rest for 1 hour in the refrigerator.

Preheat the oven at 180° C ( 356° F). Form small balls – the size of a nut – with the dough, then roll them first in the caster sugar, then in the icing sugar. When ready, place them on a large baking tray covered with baking paper, keeping a 2 cm distance among them. Cook the lemon cookies for 12 to 14 minutes.

They will remain soft, but you’ll be sure that they’re cooked if the bottom is nicely browned, but the top is still clear.

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