Lemon Crinkle Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 110 g butter, soft
- 120 g suar
- 1 egg (s)
- 210 g flour
- 2 lemon (s), untreated, juice and zest it
- 0.5 teaspoon ½ baking soda
- 0.5 teaspoon ½ baking powder
- some vanilla extract
- 1 pinch (s) salt
- Icing sugar for rolling
Print Recipe
Pin Recipe Instructions
- Mix the softened butter and sugar in a bowl. Add the egg, lemon juice, lemon zest and vanilla extract and continue to mix well.
- In another bowl, mix the flour, baking powder, baking soda and salt. Add the dry ingredients to the liquid ingredients and mix well. The dough gives a very sticky consistency, this will change after freezing. Wrap the dough in cling film and place in the freezer for about 45 minutes. Knead the dough in between to distribute the cold well.
- Preheat the oven to 180 ° C (top / bottom heat). Spread the powdered sugar on a plate. Shape dough balls about 3 cm in size and roll them in powdered sugar. The balls should be well covered with powdered sugar.
- Place the powdered dough balls on a baking sheet lined with baking paper, leaving a little distance to the next ball. Bake for about 15-17 minutes.
- Do not leave the dough in the oven for too long, otherwise the cookies will dry out.
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