Lemon Crinkle Cookies
Soft and light Lemon cookies that just melts in your mouth
Ingredients
- 80 g Granulated White Sugar
- 1 Lemon zest
- 15 ml Lemon juice
- 50 g Unsalted Butter
- 1 Egg
- 1 tsp Vanilla Extract
- 150 g Cake Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- Yellow Food colour Optional
- White granulated sugar For rolling dough balls
- Caster sugar For rolling dough balls
Instructions
- First take zest from one lemon and mix it with white granulated sugar.
- Beat butter until fluffy around 1-2 minutes.
- Add lemony sugar and beat for another 1-2 minutes.
- Add Vanilla extract, Egg and fresh Lemon juice to the mixture and combine.
- Add some food colouring to the batter but it’s optional.
- Sieve in Cake flour, Baking powder and Baking soda and mix well.
- Chill the dough in refrigerator for 1 hour with cling film on.
- After chilling, make dough balls. Roll them in White granulated Sugar first and then in Caster sugar.
- Bake at 170 C for 10-12 minutes.