Lemon crinkle cookies, crisp on the outside and soft on the inside, with the characteristic sugary crackle. Fragrant thanks to the sugar rubbed with lemon zest. Ideal to make during the holiday season or for a fragrant snack.
In a bowl, rub the sugar with the lemon zest until fragrant.
Add the whole egg, the yolk, the melted and lukewarm butter, then the lemon juice and the salt; mix well.
Incorporate the sifted flour with the baking powder and mix until you get a soft, slightly sticky dough.
Cover the dough and let it rest in the refrigerator for at least 2 hours.
Shape the dough into balls, coat them generously in powdered sugar, and place them on a baking tray lined with parchment paper.
Bake in a preheated static oven at 180°C for 9–10 minutes. Let cool before serving.
Bowl
Lemon grater
Hand whisk or spoon
Plastic wrap or lid for covering
Baking tray
Parchment paper
Static oven
Rest in the fridge for at least 2 hours. Indicative preparation time: 30 minutes (plus resting time). The recipe comes from an Instagram post by foodiecooklab.
Stati Uniti d'America
| Energy (kcal) | 264.04 |
| Carbohydrates (g) | 36.36 |
| of which sugars (g) | 16.33 |
| Fat (g) | 11.38 |
| of which saturates (g) | 6.22 |
| Protein (g) | 5.68 |
| Fibre (g) | 1.11 |
| Salt (g) | 0.18 |
