Lemon crinkle cookies
Preppy Kitchen · ♥ 26.9K likes · 832.6K views · 8 min video
Read about cookies in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g granulated sugar
- 1 tbsp lemon zest
Put the granulated sugar in a large bowl; zest the lemons into it.
Rubbing lemon zest into sugar
- ½ tsp salt
Add the salt and rub the zest into the sugar with clean hands until the sugar turns pale yellow and fragrant.
- 60 ml lemon juice
Roll and juice the lemons to get a quarter cup (60 ml) of juice, without seeds.
Juicing the lemons
- 2 whole eggs
- 113 g melted unsalted butter
- 1 tsp vanilla
Add the room temperature eggs, the melted unsalted butter, the lemon juice and the vanilla to the sugar.
- 280 g all purpose flour
- ½ tsp baking soda
In a smaller bowl whisk the flour and baking soda together.
Pour the dry ingredients into the lemon mixture and fold gently with a spatula just until the flour disappears.
Wrap and chill at least 4 hours, preferably overnight, until firm.
- ¾ cup powdered sugar
Put the powdered sugar in a medium bowl. Line two baking sheets with parchment or Silpats.
Scoop the dough with a 1.5 tablespoon scoop or heaping tablespoons, roll into balls and roll in powdered sugar; work quickly, 12 at a time, keeping the rest of the dough refrigerated. Unbaked balls can be frozen.
Just before baking roll again in plenty of powdered sugar for the most contrast.
Final roll for contrast
Bake at 350 for 12 to 14 minutes, until crinkled and the bottoms just start to colour.