Introducing the Lemon Crinkles, a delightful variation on the traditional crinkled cookies that you might already know and love. These cookies strike the perfect balance between a crunchy exterior and a soft, moist interior, reminiscent of the texture of amaretti cookies. The zesty lemon flavor is pronounced but not overwhelming, offering a refreshing twist that is not too sweet. Whether you are a longtime fan of crinkles or new to these treats, the Lemon Crinkles are sure to captivate your taste buds.
Why You’ll Love This:
Lemon Crinkles are the ideal treat for those who enjoy a textural contrast in their cookies. The exterior crunch complements the soft center, creating a satisfying bite every time. The lemon adds a bright, citrusy flavor that makes these cookies refreshingly different from more traditional sweet desserts. They are simple to make and delightful to taste, perfect for both everyday snacking and special occasions.
Perfect Occasion:
These Lemon Crinkles are perfect for any gathering or celebration, from casual get-togethers to more formal tea parties. They make a great addition to any holiday cookie assortment, especially during spring and summer when lighter, citrus-flavored desserts are particularly appealing. Serve them at picnics, family reunions, or pack them as a sweet treat in a lunchbox for a delightful midday surprise.
Decoration Tips:
For an elegant presentation, ensure each cookie is generously coated in powdered sugar before baking to achieve the classic crinkled look. After baking, you might sprinkle a little more powdered sugar on top or garnish with finely grated lemon zest to enhance their visual appeal and add a touch of extra lemon flavor.
Ingredients:
- 300 grams of flour
- 100 grams of soft unsalted butter
- 120 grams of granulated sugar
- 1 egg
- 5 grams of baking powder
- 1 untreated lemon
- A bowl of powdered sugar for coating
Instructions:
- In a large bowl, combine the flour, sugar, baking powder, and a pinch of salt.
- Add the softened butter and mix with your hands or a pastry cutter until the mixture resembles coarse sand.
- Incorporate the egg along with the juice and zest from the lemon, mixing until a uniform dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Prepare a bowl with powdered sugar. Form the dough into 25-gram balls and roll each ball in the powdered sugar to coat thoroughly.
- Place the coated dough balls on a baking sheet lined with parchment paper and refrigerate again for 15 minutes.
- Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 15 minutes, until the cookies have puffed up and are still soft in the center.
- Allow the cookies to cool completely on the baking sheet.
Enjoy!
