(Experiment 282) Lemon crinkle cookies
Ingredients
- 1/2 lemon zest
- 1/2 lemon juice
- dash vanilla extract
- dash of salt
- 150 g sugar
- 230 g all-purpose flour
- ~1/2cup icing sugar
- 110 g butter room temperature
- 1/2 tsp baking soda
- 1 egg
Instructions
- In a bowl combine the flour, baking soda and salt. Reserve
- Whip the butter in a stand mixer bowl using the leaf attachment. Add all the sugar and mix until combined. You will want to scrape the bowl midway so it doesn’t clump.
- Add the egg, lemon zest+juice and vanilla extract to the mix. Mix for a minute
- Add half the flour and mix on low speed for a minute. Once combined, add the remaining flour. Mix until combined, do not overmix.
- Transfer the dough to a plastic film and put it in the refrigerator for an hour (ideally 2).
- Preheat oven to 375F
- Transfer the icing sugar into a bowl
- It’s now time to ball up the dough. Each cookie needs about 1 tablespoon of dough. Shape each piece into a ball. Dip each ball into the icing sugar and ensure it’s fully coated. While you don’t want to remove the coating, I strongly advise against leaving vast clumps of icing sugar as it will turn “wet”
- Transfer the ball unto a baking tray covered with parchment paper. Make sure they are at least 2″ apart. Even a tad more is preferable.
- Bake until the edge starts to brown a little ( in my oven its about 10 minutes )
- Transfert to wire rack
Notes
Store in an airtight container