Lemon & Vanilla Bourbon Cookies

Lemon and vanilla Bourbon cookies
  • Preparation: 40 Minutes
  • Cooking: 15 Minutes
  • Difficulty: Easy
  • Servings: makes around 24 cookies
  • Cost: Cheap


  • 260 g white flour type 0 (I used white spelt flour)
  • 160 g pure unsalted butter
  • 125 g light brown muscovado sugar
  • 20 g corn starch
  • 1 vanilla pod
  • 3 teaspoons lemon juice
  • 1 lemon zest
  • 1/2 teaspoons baking soda
  • q.s. icing sugar (to work the dough)


  1. Lemon and vanilla Bourbon cookies
    • – take the butter out from the fridge and wait till it reaches room temperature;
    • – put the butter into a bowl together with the sugar and whisk them well till you get a smooth cream;
    • – add the vanilla seeds and the lemon zest, mix well;
    • – sift the flour, the corn starch and baking soda onto a separate bowl;
    • – pour the butter cream onto the flour and mix well;
    • – add the lemon juice;
    • – knead well till all ingredients are well amalgamated;
    • – shape the though into the form of a long cylinder of about 5cm diameter;
    • – wrap the dough in cling film and refrigerate for at least 30 minutes;
    • – roll out onto some icing sugar, then cut slices of about half a centimeter thickness;
    • – bake at 175 degrees for about 15 minutes;
    • – the cookies must cook but remain light, not golden


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