Soft lemon and orange cookies

Name: Soft lemon and orange cookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 30
Ingredients: Butter ½ cup; Eggs (1 medium approximately) 2.5 oz; Type 00 flour 2 ½ cups; Sugar ½ cup; Lemons (untreated) 1; Oranges (untreated) 1; Baking powder ¾ tsp; Sugar 5 tbsp; Powdered sugar to taste

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Calories per serving

Vegetarian

Energy Kcal 89
Carbohydrates g 14
of which sugars g 6
Protein g 1.5
Fats g 3
of which saturated fat g 1.7
Fiber g 0.5
Cholesterol mg 17
Sodium mg 4

Difficulty: Very easy
Prep time: 25 min
Cook time: 30 min
Makes: 30 pieces
Cost: Low
Note + 1 hour for the pastry to rest

PRESENTATION

Soft lemon and orange cookies—what a way to brighten a winter day! In Italy, these soft lemon cookies and soft orange cookies are, honestly, a beloved tradition during peak citrus season. Kitchens fill up with sweet and tangy scents that seem to just chase away the chill. That moist and tender bite? It’s all about using real lemon and orange juice, and you know what, plenty of zest for that burst of flavor.

And look, it’s not just about taste. Those bold yellow and orange colors bring sunshine right to your table—pretty much. Some folks swap out butter for oil to lighten things up or even add more lemon in the centers for a little surprise. Whatever your twist, these citrus cookies taste so so fresh and comforting.

Cold afternoons? They’re perfect for a batch of lemon orange cookies alongside a mug of hot tea—or maybe a splash of sweet wine. The way flavors blend—it is kinda special. Plus, the aroma from the zest makes these cookies different from the plain ones. In places like Sicily and the Amalfi Coast, using seasonal fruits is just how it goes. Fresh and local, for real. These chewy lemon cookies end up super soft inside but could get a hint of crispy edge—seriously good.

Families love adding their own spin—just lemon, just orange, or filling them for extra fun. However you make them, that strong, zesty citrus and bright colors make these lemon orange dessert treats a cozy favorite. And listen, no one minds a few extras when friends pop by; they disappear fast, especially with a steaming drink nearby.

These cookies really show the heart of Italian warmth and hospitality. They're a tasty addition to any gathering. Whether you’re sharing them with friends or enjoying them solo, they’re sure to bring brightness to any winter day.

INGREDIENTS

Calories per serving

Ingredients for 30 cookies: Butter ½ cup (100 g); Eggs 2.5 oz (70 g) - (1 medium approximately); Type 00 flour 2 ½ cups (320 g); Sugar ½ cup (90 g); Lemons 1 - (untreated); Oranges 1 - (untreated); Baking powder ¾ tsp (3 g)

For dusting: Sugar 5 tbsp (60 g); Powdered sugar to taste

Preparation

How to prepare Soft lemon and orange cookies

To prepare the soft lemon and orange cookies, first melt the butter over very low heat, then let it cool slightly. Next, wash and dry the citrus fruits, grate the peels being careful not to take the more bitter white part 1. Continue by squeezing the juice from the two citrus fruits and obtain 1/6 cup from each; set aside 2. Place a sieve in a bowl and sift the flour and baking powder 3.

Start kneading by hand while adding the room temperature eggs 4 and the melted butter, now cooled 5, then the granulated sugar 6,

the citrus peels 7 and the lemon and orange juice 8. Continue kneading until you get a soft and compact ball, cover with plastic wrap and let it rest in the refrigerator for about an hour 9.

After the time needed to compact the dough, form balls about 3/4 oz each, obtaining about thirty pieces 10 that you can then roll in granulated sugar so they are well covered 11. Arrange the cookies on a baking sheet lined with parchment paper, keeping them spaced apart 12.

Then dust the surface with powdered sugar 13. Bake the cookies on the lowest rack of the preheated oven, in static mode, at 350°F for about 30 minutes 14. Once ready, let them cool and enjoy your wonderfully fragrant soft lemon and orange cookies 15!

Storage

The soft lemon and orange cookies can be stored at room temperature for a week, so it's best to keep them in a tin box: the longer they sit, the more the cookies may develop a crisp texture.
Freezing the formed or baked cookies is not recommended, while the dough can be frozen once ready or kept in the refrigerator for a few days.