These lemon cornstarch cookies (sequilhos) are pure nostalgia—the kind of treat your grandma used to make, perfect for pairing with a fresh cup of coffee. Experience this melt-in-your-mouth comfort in every bite. Let’s get baking!
Ingredients for Lemon Cornstarch Cookies:
- 1 1/4 cups (150g) cornstarch;
- 1/4 cup (60g) granulated sugar;
- 6 tablespoons (90g) unsalted butter, softened;
- 1 lemon (zest and juice).
How to Prepare Lemon Cornstarch Cookies:
- In a bowl, combine the cornstarch, sugar, butter, and the zest of 1 lemon (be sure to grate only the colored part of the peel, avoiding the bitter white pith);
- Mix everything thoroughly;
- Using your hands, knead the mixture until you achieve a smooth, uniform texture;
- Juice the lemon and add 2 to 3 teaspoons of the juice gradually to the dough, mixing until it becomes soft and pliable;
- Take a small portion of the dough and roll it in your hands to shape as desired;
- Alternatively, roll the dough into a rope and cut into bite-sized pieces;
- Place the cookies on a baking sheet and chill in the refrigerator for about 5 minutes;
- Optional: Use a fork to press a pattern on top of each cookie or make a small indentation in the center;
- Bake in a preheated oven at 400°F (200°C) for about 15 to 18 minutes;
- Let them cool completely before serving. Enjoy!
Pro Tip:
For the best flavor, always use fresh, juicy lemons. Wash the fruit thoroughly before zesting. Remember to only grate the outermost layer of the peel to keep the flavor bright and avoid any unwanted bitterness.
Did You Know?
Sequilhos are a traditional Brazilian cookie known for their delicate, melt-in-your-mouth texture. While the classic version is beloved, there are countless delicious flavor variations to explore.
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