Do you want to make something simple and easy for breakfast or a snack? Take advantage of this recipe for whole wheat lemon cookies that are made in a little while and are super delicious!
I’m going to leave a version in another post but with oil in case you don’t have butter at home or maybe you can’t eat it and want to replace it.
These cookies are ideal to top with lemon icing glaze or chocolate coating. It gives them a special plus. They look great for that coffee after lunch. A great idea for a meeting with family or friends and have something delicious and light to offer with tea or coffee.
You can also use cookie cutters in different ways that children love. They always find them richer, they have that magic. And if it is difficult for you to change to the whole grain, this is a good way for you to be successful without tantrums.
Let’s talk a little about the recipe…
The dough to make these whole grain lemon cookies is very simple to make. Generally this type of dough is not kneaded, because if the gluten develops, they remain tough. Only the ingredients are mixed and integrated until the dough is homogeneous.
As it is a butter-based dough, it is necessary to rest in the refrigerator before working with it. To make it easier to stretch and shape it as you want. If not, it will stick too much to the table and maybe you add more flour than you need and the cookies will be tough.
To stretch it, just sprinkle it enough so that it does not stick. Do not work next to the oven as the dough will heat up quickly and will be difficult to handle. You can choose the size of the cookies and the thickness. The amount that comes out will depend on it.
To bake the cookies, keep an eye on your oven. At home I use a conventional oven, I have no option to heat from above, from below or both. It is an ordinary oven. If you have another type of oven, adjust the baking times according to what you have.
In my experience I believe that whole wheat doughs generally have a few minutes less cooking time than refined flours. I consider that they must be removed from the oven in time since if the base is toasted a little it gives them a bitter taste. So it barely starts to brown the edges of the cookies, remove them from the oven.
I made some medium sized cookies and it came out 23. I clarify that I did not make them too thick or too thin. You decide how you would like them in size and thickness. And do not forget to store them in an airtight container so that they do not absorb moisture from the environment and have a bad taste.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 150 g / 5,29 oz / 1 ¼ cup
- Soft butter 50 g / 1,76 oz / 2 tbsps
- Sugar 80 g / 2,82 oz / 4 tbsps
- Egg 1
- Baking powder 1 tsp
- Sodium Bicarbonate 1 tsp
- lemon juice 1 teaspoon
- Lemon zest
- Lemon icing glaze:
- Icing Sugar 6 tbsp
- Lemon Juice c / n
- Place the butter in a bowl with the sugar. Beat until creamy (consistency of cream).
- Add the egg, the juice and the lemon zest.
- Add the flour little by little, together with the baking powder and the baking soda. Stir without kneading until integrated.
- Place the dough in a plastic kitchen wrap. Put in the fridge for 1 hour.
- Sprinkle with flour and roll out dough to desired thickness (note that cookies will grow a bit when baking). Place on a buttered baking sheet. Bake at low temperature (180 ° degrees - 356 °F) for 15-20 minutes or until the edges of the cookies just begin to brown.
- Cover with lemon icing glaze or chocolate coating if you wish.
- Store in airtight container.
- For the icing sugar glaze: place the icing sugar in a container. Gradually add drops of lemon to form a mixture that is neither too liquid nor too solid. If it goes too liquid add more quantity of icing sugar.