Best Lemon And Cumin Cookies Recipes

LEMON AND CUMIN COOKIES

Steps:

• Sift flour and baking soda together and set aside.
• Beat sugar and butter together until light and fluffy.
• Gradually beat in egg yolks, lemon zest and cumin.
• Fold in flour mixture to form a soft dough.
• Shape into a 2" cylinder, wrap, and freeze until hard.
• Preheat oven to 325°F
• Line a baking sheet with parchment paper.
• Unwrap dough and cut into 1/4" slices.
• Place on baking sheet, leaving room to spread.
• Bake until firm to the touch, about 10 minutes.
• Cool on wire rack.

SALTED CUMIN COOKIES

Steps:

• Preheat oven at 180 C / 350 F / Gas mark 4.
• In a large bowl, mix oil and sugar using a whisk or fork.
• Add egg and mix well.
• Add flour, salt, cumin seeds and baking powder.
• Mix well to combine until it forms a ball.
• Roll out the dough on a lightly floured surface.
• Shape the biscuits with a cookie cutter.
• Put on the lined baking sheet and bake for 12 minutes or until golden.
• Transfer to a wire rack to cool. Store in an airtight container.
• Serve with coffee or tea.

LEMON COOKIES FROM SCRATCH

Steps:

• Cream sugar, butter, and lemon zest together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
• Combine eggs, lemon juice, and vanilla extract in a cup; mix using a fork until combined. Beat into egg mixture slowly on low speed.
• Whisk flour, baking powder, and salt together in a medium bowl. Add to egg mixture slowly on low speed until just combined. Do not overbeat; dough will be sticky. Cover and chill dough in the refrigerator for 30 minutes; it will still be sticky after chilling.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Form dough into balls using a cookie scoop or tablespoon and roll each in powdered sugar. Place onto the prepared baking sheets, spacing 2 inches apart. Lightly smash each ball down using your hand.
• Bake in the preheated oven until the middle of each cookie is just barely set, 11 to 12 minutes. Let cool on a wire rack completely before storing in an airtight container.

EASY LEMON COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet.
• Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

PEPPER-CUMIN COOKIES

Steps:

• Preheat the oven to 350 degrees. Put the flour, sugar, salt, lemon zest, cracked peppercorns and cumin in a food processor and pulse to combine. Add the butter and vanilla and pulse until mixture just forms a dough.
• Place the dough on a work surface and shape into 1-inch balls. Place them 2 inches apart on parchment-lined baking sheets and flatten each cookie with the palm of your hand. Bake until lightly browned, about 15 to 20 minutes, rotating the pans halfway through. Remove from the tray and place them on a rack to cool.