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.
Step 1 of 6: In a bowl, rub the sugar with the lemon zest until fragrant.
Step 2 of 6: Add the whole egg, the yolk, the melted and lukewarm butter, then the lemon juice and the salt; mix well.
Step 3 of 6: Incorporate the sifted flour with the baking powder and mix until you get a soft, slightly sticky dough.
Step 4 of 6: Cover the dough and let it rest in the refrigerator for at least 2 hours.
Step 5 of 6: Shape the dough into balls, coat them generously in powdered sugar, and place them on a baking tray lined with parchment paper.
Step 6 of 6: Bake in a preheated static oven at 180°C for 9–10 minutes. Let cool before serving.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving115 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,272 kJ304 kcal | 1,105 kJ264 kcal |
| Fat | 13.11 g | 11.38 g |
| of which saturated fatty acids | 7.16 g | 6.22 g |
| Carbohydrates | 41.87 g | 36.36 g |
| of which sugars | 18.81 g | 16.33 g |
| Fibre | 1.29 g | 1.12 g |
| Protein | 6.55 g | 5.69 g |
| Salt | 0.22 g | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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