Lemon Spritz Cookies
Submitted by torijune
Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.
YIELD
2 servingsPREP
10 minCOOK
12 minREADY
25 minCrisp, buttery spritz cookies with a bright lemon punch from both fresh juice and grated zest. These are egg-free and dairy-free (using margarine), which makes them one of the simpler spritz recipes you’ll find. Six ingredients, one bowl for wet, one for dry, and you’re loading the cookie press.
Powdered sugar instead of granulated is the reason these have such a fine, tender crumb. It dissolves more completely into the dough, giving each cookie a melt-on-your-tongue texture that granulated sugar can’t match.
The lemon flavor here is clean and direct. No vanilla, no almond extract, nothing competing with the citrus. Just lemon juice and zest doing all the work.
Kitchen Tips
- Make sure the margarine is softened, not melted. Melted margarine makes the dough too loose to hold shapes in the cookie press.
- Mix wet and dry ingredients just until combined. Overworking spritz dough develops gluten and makes the cookies tough instead of tender.
- If the dough won’t press smoothly, it may be too cold. Let it warm up at room temperature for a few minutes.
- Watch the oven closely after the 10-minute mark. The edges should be just barely golden. These go from done to overdone quickly.
Variations
- Dip the cooled cookies halfway in melted white chocolate for a pretty contrast.
- Replace lemon with lime juice and zest for a key lime spritz version.
- Add a drop of lavender extract to the wet ingredients for a lemon-lavender tea cookie.
Ingredients
Directions
Preheat oven at 350℉ (180℃).
Prepare a baking sheet with cooking spray.
In a mixing bowl, combine margarine, lemon juice, and lemon peel.
In another mixing bowl, combine flour, sugar, and salt.
Mix wet ingredients with dry ingredients just until moistened.
Spoon dough into a cookie press with fitted template of desired shape.
Press cookies 2 inches apart onto prepared baking sheets.
Bake 10 to 12 minutes, or until golden brown.
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