They do exactly what they say on the tin. Crinkle cookies, but lemon flavoured!
Done in 30 minutes
200gcaster sugar
1.5 tbsplemon zest
1/2 tspsalt
113gunsalted butter, melted
2 dropsyellow food colouring
60mllemon juice
2 tspvanilla extract
300gplain flour, sifted
1/2 tspbaking soda
Icing sugar
Sweet, pillowy lemon dough tossed in icing sugar before baking for that crinkly exterior and soft interior. The perfect cookie for all lemon lovers out there!
Combine the sugar, lemon zest and salt. Mix together until everything is well coated.
Mix the food colouring with melted butter. Add to the bowl along with the eggs, vanilla, and lemon juice.
Add the sifted flour and baking soda, and fold through. It will seem like quite a wet dough, but this is why it's important to now leave it in the fridge for at least 4 hours - the lemon juice makes it softer than normal, so chilling allows the flour to hydrate and the dough to firm up.
After the dough has rested in the fridge, turn the oven to 175 C. Scoop the dough into roughly 12 equal sized balls, then roll entirely in icing sugar.
Place on a greaseproof paper lined tray, leaving enough room in between each ball, and pop into the oven for 12-15 minutes or until the tops crinkle. Allow to cool for 5-10 mins on the tray before transferring to a cooling rack. Enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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