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Lemon Crinkle cookies
Another crinkle cookies recipe, this time with lemon flavor. It’s crispy on the outside and soft inside. Let’s learn it!
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Servings:
26
cookies
Calories:
75
kcal
Equipment
Fridge
Stove
Ingredients
Dough
1
unit
of Egg
Zests of 1 lemon
3
tbsp
of Squeezed lemon
1.5 fl oz (45 ml)
3/4
cup
of Sugar
4.8 oz (135g)
2
tbsp
of Butter
1.4 oz (40g)
2
cup
of Wheat flour
8.5 oz (240g)
1
tsp
of Chemical yeast
0.2 oz (5g)
Topping
Crystal or refined sugar
Icing or powdered sugar
Instructions
In a bowl, place the egg, lemon zest, squeezed lemon, sugar and butter at room temperature, mix well with a whisk.
Switch to a spatula and add the wheat flour and Chemical yeast.
Mix until a homogeneous dough but still sticky, cover and place in the freezer for 20 minutes or in the fridge for at least 1 hour to firm up it.
Make the balls and roll them first in crystal sugar and then in icing sugar. I made 0.7 oz (20g) which yielded 26 units.
Leave a thicker layer of powdered sugar.
Place in the preheated oven at 320ºF (160º C) for about 15 minutes.