Creamy Lemonade Cookie

Creamy Lemonade Cookie




15 min


15 min


2 trays


15 minutes


15 minutes


  • 150 grams of butter
  • 4 tablespoons cream
  • 1 cup of powdered sugar
  • 1 egg
  • 1 sweet spoon lemon rim
  • 2 tablespoons lemon juice
  • 1 packet vanilla
  • 1.5 – 2 cups of flour
  • 1 teaspoon baking soda

Key point

Take care to add in a controlled manner when adding flour. You can prepare cookie dough one night before, you can get a more delicious result. You can put the cookie dough you do not use in a stretch wrapper and let it cook in the freezer.

How is it prepared?

  1. Slide into a deep bowl and take your butter. Beat with a mixer until creamy consistency is achieved.

  2. Then add the powdered sugar. Continue to blend until the sugar is well dissolved in the sugar.

  3. After this phase, spread eggs and blend them with egg mixture.

  4. Then add lemon juice, lemon rind, raspberry and vanilla, and mix with a spatula.

  5. Then stir the flour gradually. Take care to eat thoroughly with the help of a spatula after each flour.

  6. When you add as much as you can, then put it together nicely.

  7. Wrap the dough that you have prepared and stretch it for about 40 minutes in the fridge.

  8. Extract and get cookies in slightly smaller sizes than walnuts.

  9. Transfer to baking sheet oven tray and cook for about 12-15 minutes at 170 degrees until lightly browned and cracked.

  10. Take it out and enjoy it after listening to it at room temperature.


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