Lemon Crinkle Cookies
By Sofi | Broma Bakery · bromabakery.com
30 minMakes 16 cookies
Tender lemon cookies with a crackled sugar crust, bright with zest and juice.
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| prepPreheat oven to 350°F / 175°C | |||||||
| prepLine a cookie sheet with parchment paper | |||||||
| 1 tablespoon lemon zest | Rub lemon zest into sugar until fragrant | Cream butter & lemon sugar until pale, 3 min | Beat in egg, yolk, lemon juice & vanilla | Fold in flour, baking powder, soda & salt | Scoop, roll in granulated then powdered sugar | Bake 350°F / 175°C, 10–12 min until set | Cool completely |
| 1/3 cup granulated sugar (for lemon sugar) | |||||||
| 115 g unsalted butter, at room temperature | |||||||
| 1 large egg + 1 large egg yolk | |||||||
| 1 tablespoon lemon juice | |||||||
| 1 teaspoon vanilla extract | |||||||
| 6 drops yellow food color (optional) | |||||||
| 1/2 teaspoon lemon extract (optional) | |||||||
| 250 g all-purpose flour | |||||||
| 3/4 teaspoon baking powder | |||||||
| 1/4 teaspoon baking soda | |||||||
| 1/2 teaspoon salt | |||||||
| 1/3 cup granulated sugar (for coating) | |||||||
| 40 g powdered sugar (for coating) | |||||||
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