Ingredients:
- ¼ cup vegetable oil
- 3 tbsp. fresh lemon juice
- 1 ½ tsp. grated lemon zest
- 2 large eggs
- 1 tsp. vanilla essence
- ½ tsp. kosher salt
- 1 cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 tsp. cornstarch
- 1 tsp. baking powder
- ⅓ tsp. baking soda
For Coating:
- ⅓ cup granulated sugar
- ⅓ cup powdered sugar
Baking Instructions:
- In a spacious bowl, whisk together vegetable oil, lemon juice, sugar, eggs, lemon zest, vanilla extract, and kosher salt until it's a homogenous blend.
- Sift in the flour, cornstarch, baking powder, and baking soda, then fold gently until the dough just comes together. Remember, the gentler you are, the softer your cookies will be.
- Wrap the bowl with plastic and chill the dough for an hour or, ideally, overnight.
- When ready to bake, preheat the oven to 180°C (350°F) and line a baking sheet with parchment.
- Shape the dough using a cookie scoop or tablespoons into balls, roll each in granulated sugar, then in powdered sugar to coat thoroughly.
- Arrange the dough balls on the baking sheet and bake for about 10 minutes. They should remain pale for a soft, chewy center.
- Allow the cookies to rest on the sheet for 5 minutes before cooling them on a wire rack.
Pro Tips:
- Avoid overbaking to keep that desired softness inside.
- Always use fresh lemons for the zest and juice for the brightest flavor.
- Let your eggs warm to room temperature for seamless mixing.
- To measure flour accurately, fluff it up, spoon it into the measuring cup, and level off with a knife.
- Prep all ingredients beforehand for a smooth baking session.
These Lemon Snowball Cookies are like a bite of winter and sunshine mixed into one, with a soft, chewy middle and a sweet, sugary coating. Enjoy your baking!
