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Snack
Lemon Crinkle Cookies
Soft lemon cookies with a crinkled sugar coating and a refreshing lemon flavor.
Soft lemon cookies with a crinkled sugar coating and a refreshing lemon flavor.
Cooking time30 minutes
Prep time45 minutes- DifficultyMedium
Servings8 portions
- All-purpose flour 313 g
- Cornstarch 2.5 g
- Baking soda 5 g
- Salt 3 g
- Granulated sugar 225 g
- Egg, at room temperature 1 large egg
- Fresh or bottled lemon juice, at room temperature 60 ml
- Lemon zest 6 g
- Vanilla extract 5 ml
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170 แฟต สเปรด ผสมบัตเตอร์มิลค์ รสเค็ม 250 กรัม, softened to room temperature
For Rolling
- Granulated sugar 35 g
- Confectioners’ sugar 120 g
- Mix the flour, cornstarch, baking soda, and salt together in a medium bowl and set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat Flora Professional Fat Spread with Buttermilk Salted and granulated sugar together on medium-high speed until smooth, about 3 minutes. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough should be thick, creamy, and sticky.
- Cover the dough tightly and chill in the refrigerator for at least 3 hours. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator. If the cookie dough was chilled longer than 3 hours, let it sit at room temperature for about 10 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment or a silicone mat. Set aside.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. (Each dough ball should weigh about 20g.) To prevent the powdered sugar from absorbing into the dough, roll the balls in the granulated sugar first. And then roll each ball very generously in the confectioners’ sugar. If you want lots of confectioners’ sugar to show on the baked cookies, roll 2-3 times in sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft. Cool cookies for 5-10 minutes. The cookies will slightly deflate as they cool.
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