Lemon Crinkle Cookies
Ingredients
100g butter at room temperature (80% fat)
120g fine caster sugar
1 egg
1 small lemon (zested and juiced, approx. 35ml juice)
250g all-purpose flour
1/2 packet baking powder (5g)
a few tablespoons caster sugar
a few tablespoons powdered sugar (can be vanilla flavored)
Yield: 15 cookies
How to prepare lemon crinkle cookies
- Using a mixer, cream the butter with the sugar for a few minutes.
- Add the egg and mix at higher speed until incorporated.
- Add the lemon zest and juice and mix again until incorporated.
- Add the flour mixed with baking powder and this time mix with a fork until all the flour is absorbed into the dough. You will get a firm dough that can be easily shaped without sticking to your hands.
- Form the dough into larger balls, about walnut-sized, and refrigerate. You will get 14-15 balls. Let them chill for at least 30 minutes.
- Roll the balls first in caster sugar, then in powdered sugar. Place them on a baking tray lined with parchment paper.
- Bake at 180°C for 15 minutes. They are soft when you take them out of the oven but will firm up after cooling. Let them cool completely.
* if you use store-bought eggs, the cookies may turn out paler.
Butter creamed with sugar and egg
Cookie dough
Form balls and refrigerate
Balls rolled in sugar
Baked cookies
