Lemon Crinkle Cookies

There’s something about lemons that makes everything feel a little brighter. These cookies are a reminder of that. Soft on the inside, a little crisp on the outside, and rolled in sugar so they crack open like tiny treasures. The kind of cookie that makes the kitchen smell like comfort, and the kind you can’t eat just one of. They’re playful, nostalgic, and somehow elegant at the same time. A simple dough, rolled twice, baked once — and suddenly you’ve got a plate of cookies that feel like magic.

INGREDIENTS

90 g of sugar
1 egg
185 g of flour
1/2 teaspoon of baking powder
30 ml of lemon juice
50 ml of neutral oil
Zest of 1 lemon
1/2 cup of granulated sugar
1/2 cup of powdered sugar

METHOD

Add sugar and lemon zest to a bowl and rub them together with your fingers.

Add the egg and beat with a hand mixer for about 3 minutes.

Pour in lemon juice and oil, and mix until smooth.

In another bowl, combine flour and baking powder, then sieve into the wet mixture.

Mix until the dough is smooth.

Refrigerate for 30 minutes.

Preheat oven to 180°C.

Place granulated sugar on one plate and powdered sugar on another.

Scoop a spoon of dough, roll it first in granulated sugar, shape into a ball, then coat in powdered sugar.

Arrange on a parchment-lined tray and bake for 15 minutes.