Lemon Crinkles

These soft, fluffy cookies are lightly lemony, perfectly sweet, and coated in a snowy sugar crust that crinkles as they bake. They’re ideal with tea, coffee, or straight from the tray when no one’s looking. Quick to make, impossible to resist!

Ingredients (for ~20 pieces):

• 100 g soft butter
• 1 large egg
• 300 g flour
• 1 packet baking powder
• Juice of one lemon
• Grated lemon zest
• 1 vial lemon extract
• 120 g sugar
• ~100 g powdered sugar

Preparation:

In a mixing bowl, beat the sugar and soft butter together until the sugar is nearly dissolved. Add the egg and continue mixing until well combined. Stir in the lemon extract, lemon juice, and grated zest. Finally, add the flour and baking powder, mixing just until everything comes together—don’t overmix. Transfer the dough to a clean bowl, cover it with plastic wrap, and place it in the freezer for 30–45 minutes.

Once the dough has chilled, take it out of the freezer. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Scoop out small portions of dough using a spoon, roll them into balls, gently flatten them between your palms, then coat them generously in powdered sugar on all sides. Place the cookies on the prepared tray, leaving a bit of space between each.

Place the tray in the preheated oven and bake the cookies for 12 minutes. Once done, take them out—they’ll be slightly soft, but don’t worry, they’ll firm up as they cool. Let them cool as much as possible, then transfer them to a serving plate. Time to enjoy!

If you try the recipe, let me know how you liked it! 😊

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