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Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 18 cookies
Ingredients
For the Dough:
- Butter: 80g (5.5 tbsp), softened
- Sugar: 100g (1/2 cup)
- Egg: 1 medium
- Lemon Juice: 40g (4 tbsp)
- Wheat Flour: 170g (1 1/3 cups, approximate)
- Baking Powder: 1 tsp
- Salt: A pinch
Optional Add-ins:
- Ginger: A pinch
- Cardamom: A pinch
- Lemon Zest: Zest of 1 lemon
For the Cream Filling:
- Sweetened Condensed Milk: 200g (3/4 cup)
- Lemon Juice: 40g (4 tbsp)
Directions
- Prepare the Dough:
- In a mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the egg and mix well.
- Stir in the lemon juice, ginger, cardamom, and lemon zest (if using).
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Shape the Cookies:
- Preheat your oven to 180°C (350°F).
- Line a baking tray with parchment paper.
- Roll the dough into small balls, about the size of a walnut, and place them on the tray, leaving space between each.
- Flatten slightly with your palm or a fork.
- Bake:
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- Prepare the Cream Filling:
- In a bowl, mix the condensed milk and lemon juice until smooth and thickened.
- Assemble the Cookies:
- Spread a small amount of cream on the flat side of one cookie and sandwich it with another.
- Repeat for all cookies.
Serving Suggestions
- Serve with a cup of tea or coffee for a delightful snack.
- Dust the tops with powdered sugar for a decorative touch.
Cooking Tips
- Chill the dough for 10-15 minutes if it’s too soft to handle.
- Add extra lemon zest for a more pronounced citrus flavor.
- For a firmer filling, chill the assembled cookies before serving.
Nutritional Benefits
- Lemon Juice: High in vitamin C, boosting immunity.
- Condensed Milk: Adds calcium for strong bones.
- Spices: Cardamom and ginger provide antioxidants.
Dietary Information
- Contains Dairy, Gluten, and Eggs.
Nutritional Facts (Per Cookie, Approx.):
- Calories: 120
- Protein: 2g
- Carbohydrates: 15g
- Fat: 6g
- Sugar: 8g
- Sodium: 30mg
Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfilled cookies for up to 1 month. Assemble with cream after thawing.
Why You’ll Love This Recipe
- Refreshing citrus flavor perfect for any season.
- Simple ingredients and easy to make.
- Great for tea time or gifting.
- Versatile recipe with optional spices for added depth.
Conclusion
These Lemon Cookies with Condensed Milk Cream are a perfect combination of tangy and sweet. They’re easy to make and incredibly satisfying, making them a hit at parties, family gatherings, or simply as a treat for yourself. Enjoy baking and sharing this delightful recipe!
Frequently Asked Questions
- Can I use lime juice instead of lemon? Yes, lime juice works well for a different citrus twist.
- What if I don’t have condensed milk? You can use a thick cream cheese frosting as a substitute.
- Can I make the dough ahead of time? Yes, refrigerate it for up to 24 hours before baking.
- What other spices can I use? Try cinnamon or nutmeg for a warm flavor profile.
- Can I make this gluten-free? Substitute wheat flour with a gluten-free flour blend.
- What’s the best way to zest a lemon? Use a fine grater or microplane, avoiding the bitter white pith.
- Can I use margarine instead of butter? Yes, but butter provides better flavor.
- How do I thicken the cream filling? Chill it in the fridge for 10-15 minutes before assembling.
- Can I add food coloring to the cream? Yes, a drop of yellow food coloring enhances the visual appeal.
- How do I prevent cookies from spreading too much? Chill the dough before baking to maintain their shape.