Lemon crinkle cookies and a cup of coffee (or tea). What a lovely way to start the day! Crispy on the outside, soft on the inside, with an irresistible lemon flavor, and all packed in confectioners’ sugar.
Lemon crinkle cookies are also very easy to make with a handful of ingredients.
You have to mix all the ingredients in one bowl and refrigerate the batter for 1 hour. That’s the most difficult part 🙂
Then roll the dough into little balls of dough, roll each ball in confectioners’ sugar and bake. The cookies will rise in the oven and the sugar crust will crack.
– 240 gr (2 cups minus 1 tablespoon) all purpose flour
– 100 gr (1/2 cup) sugar
– 80 gr (2/3 stick and 1 teaspoon) butter, soft
– 1 egg
– 2 tablespoons lemon juice
– zest from 1 lemon
– 1 teaspoon baking powder
– a pinch of salt
– vanilla extract
For rolling lemon crinkle cookies:
– 100 gr (3/4 cup and 1 tablespoon) confectioners’ sugar
How to make lemon crinkle cookies
Whisk together flour, baking powder and a pinch of salt. Set aside.
In a medium bowl mix together soft butter, sugar and lemon zest. Mix until creamy. Add vanilla extract, lemon juice and the egg and mix until combined
Add the flour and mix until incorporated. We must obtain a thick and sticky dough.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Remove the cookie dough from refrigerator and roll it into balls (about 1 teaspoonful for each ball).
Roll each ball in confectioners’ sugar.
Place the lemon crinkle cookies on a non-stick baking tray (or any baking tray lined with parchment paper). Keep 2-3cm between cookies.
Bake the lemon crinkle cookies 8-10 minutes at 180ºC (356º F)
Let the lemon crinkle cookies cool for about 5 minutes on the baking tray then transfer on a cooling rack.
Serve these delicious lemon crinkle cookies with a glass of milk or a cup of tea or coffee.