Soft Lemon Crinkles (Print Version)
# Ingredients:
→ Dough Base
01 -
7 tablespoons of unsalted butter, melted and left to cool a bit
02 -
175g (¾ cup plus 2 tbsp) of white sugar
03 -
A tablespoon of lemon zest (use 2 lemons for this)
04 -
1 teaspoon of lemon flavoring
05 -
Half a teaspoon of vanilla flavoring
06 -
A large egg and one egg yolk, both at room temperature
07 -
2 tbsp of freshly squeezed lemon juice
08 -
2 cups of plain flour (250g), leveled off after measuring
09 -
1 tsp of baking powder
10 -
1 tsp of cornstarch
11 -
Half a tsp of salt
→ Rolling Coating
12 -
¼ cup (50g) of white sugar
13 -
90g (¾ cup) of sifted powdered sugar
# Instructions:
01 -
Turn your oven on to 350°F. Get two baking sheets ready by lining them with baking paper.
02 -
Rub the zest from your lemons into the sugar for a half-minute to bring out the oils.
03 -
Pour in the butter and both flavor extracts into the lemon sugar. Mix. Add in one egg at a time, then stir in the lemon juice.
04 -
Mix flour, cornstarch, salt, and baking powder together. Add this in two rounds to the wet mix. Stir gently until it just comes together.
05 -
Make balls weighing about 1-1.2 oz. Roll each one in white sugar first, then powdered sugar. Spread them out on baking sheets, leaving 2 inches in between.
06 -
Put them in the oven for 9 to 11 minutes. They're ready when they've puffed up and set but don't look overdone. Let them cool for 10 minutes before moving to a wired rack.
# Notes:
01 -
Keeps fresh at room temp for up to 3 days
02 -
Works great frozen
03 -
For soft cookies, don't overdo the time in the oven