Ingredients
Crinkles
butter
100g
3.50oz
0.40cup
6.70tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
egg
2pc
lemon juice
40ml
1.32fl oz
2.68tbsp
lemon zest
2pc
flour
300g
10.50oz
1.20cup
20tbsp
baking powder
1tsp
baking soda
0.25tsp
yellow food dye (optional)
lemon extract (optional)
1tsp
powdered sugar for sprinkling
Method
- Beat the butter at room temperature with sugar until fluffy.
- Add the eggs one at a time, and beat.
- Add the lemon juice, lemon zest, lemon extract extract (and dye, if using), and beat.
- Sift the flour with baking soda and baking powder into the dough, and mix quickly until smooth.
- Wrap the dough in cling film, and refrigerate for several hours or overnight.
- Shape the balls the size of a walnut from the chilled dough, roll them in fine sugar, and then thickly in powdered sugar.
- Place the blanks in the fridge for another 30 minutes.
- Then roll again in the powdered sugar after the fridge.
- Arrange the cookies on a baking sheet at a distance from each other.
- Bake in oven preheated to 356F (180C) for about 13-15 minutes. The middle may seem soft, this is ok.
