【Lemon Crinkle Cookies】
The recipe is adapted from Lauren’s Latest with some modifications of using a bit less sugar. They are delicious, also very easy to make. You got to try it.
Prepare Time: 30 minutes
Cook time: 2×13 minutes
Serves: 32 servings
1: 1/2 cup butter (120g) softened, 2/3 cup sugar (140g);
2: 1 tsp lemon zest (from skin of one lemon), 1 tbsp fresh lemon juice;
3: 1 extra large egg, 1/2 tsp vanilla extract;
4: 3/4 cup packed all purpose flour (120g), ½ cup cake and pastry flour (75g), 1/3 tsp salt, 1/3 tsp baking soda, ½ tsp baking powder, mix well;
5：1/4 cup icing sugar for rolling.
Preheat oven at 350F/175C.
1: Add butter and sugar to a bowl (Picture 1), beat together butter and sugar with an electric hand mixer until fluffy. Add lemon zest and lemon juice (Picture 2), then add all ingredients of Ingredient 3) (Picture 3), beat at medium speed to mix.
2: Place all ingredients of Ingredient 4) in a bowl and mix well with a fork. Add the flour mixture to the creamed butter (Picture 5), beat at low speed to mix a bit (Picture 5).
3: Stir with a sptula until just combined (Picture 6). Scoop out about 1.5 tbsp batter and form a ball and roll in icing sugar (Picture 7). Place it on parchment-lined baking sheet (Picture 8). Repeat to finish the remaining batter, keep them 2 inches apart.
4: Bake at preheated oven at 350F/176C for about 13 minutes until the edges turn golden brown.
5: Cool the cookies for a couple of minutes on the baking sheet, then carefully transfer them to a wire rack to cool completely before serving.