Description
These Meyer Lemon Crinkle Cookies are a cookie lover’s dream. Not only are they easy to make they’re also soft and sweet with a delicious lemon tang!
Ingredients
- 1 1/2 cups (225g) of plain flour
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/8 teaspoon of baking soda
- 1 cup (225g) sugar
- 1/2 cup (125g) of softened butter
- 1 egg at room temperature
- 1 teaspoon of vanilla extract
- 2 tablespoon of Meyer Lemon Juice
- zest of one Meyer Lemon
- 1/3 cup (60g) of icing/powdered sugar
Instructions
- Using a medium sized bowl mix together the flour, salt, baking powder, and baking soda then set aside.
- Using a stand mixer with large bowl cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, lemon juice, and zest and beat to combine; scraping down the sides of the bowl occasionally.
- Using a reduced speed, add the flour mixture slowly and beat until all of the ingredients are combined.
- Cover the bowl with cling film (or transfer to airtight container) and refrigerate for at least 2 hours and up to 3 days.*
- When you wish to bake the cookies preheat the oven to 180 °C (350 °F) and line a baking tray with baking paper.
- Add half the icing sugar to a plate and have the remaining icing sugar nearby so that you can add more to the plate as required.**
- Roll tablespoonfuls of mixture in your hands to make 3cm balls (just over an inch) and then roll the balls in the icing sugar so that they are thoroughly coated in sugar.
- Place balls of dough onto prepared baking tray leaving 5cm (2 inches) between them to allow for spreading.
- Bake for 13 – 15 minutes or until the edges of the cookies are slightly browned.
- Allow to cool on tray for 5 – 10 minutes before removing to a wire rack to cool completely.
Notes
* uncooked dough can also be frozen for up to 3 months
** I don’t add all of the icing sugar to the plate because sometimes there will be some over. Once you have rolled the raw dough in the sugar any leftover sugar cannot be reused and must be discarded.
