Lemon crinkle cookies, crispy on the outside and soft on the inside, with the characteristic sugary crack. Fragrant thanks to the sugar massaged with lemon zest. Ideal to prepare during festive periods or for a fragrant snack.
In a bowl, massage the sugar with the lemon zest until fragrant.
Add the whole egg, the yolk, the melted and cooled butter, then the lemon juice and salt; mix well.
Incorporate the flour sifted with the baking powder and mix until you get a soft and slightly sticky dough.
Cover the dough and let it rest in the refrigerator for at least 2 hours.
Form balls with the dough, coat them generously in powdered sugar and place them on a baking sheet 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 sheet
Parchment paper
Static oven
Refrigerate for at least 2 hours. Estimated preparation time: 30 minutes (plus resting time). The recipe comes from an Instagram post by foodiecooklab.
United States
| Energy (kcal) | 298.65 |
| Carbohydrates (g) | 34.7 |
| of which Sugars (g) | 13.6 |
| Fat (g) | 15.31 |
| of which Saturates (g) | 7.13 |
| Protein (g) | 7.25 |
| Fiber (g) | 0.87 |
| Sale (g) | 1.44 |
