Lemon Crinkle Cookies!
Soft, buttery and zingy lemon crinkle cookies with an icing sugar coating, that are melt in your mouth perfect.
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Servings: 15 cookies
Ingredients
- Zest of 3 lemons
- 225 g caster sugar
- 75 ml sunflower oil
- 3 medium eggs
- 400 g plain flour
- 1 tsp baking powder
- pinch of salt
- 50 g icing sugar
Instructions
- Add the flour, baking powder, caster sugar and salt to a bowl and mix
- Add the lemon zest, eggs, oil and mix
- Add to a bowl and chill for an hour
- Preheat the oven to 190ºc/170ºfan and line two large baking trays
- Grab tablespoon scoops of the cookie dough and roll into a ball
- Roll these into icing sugar and place onto the trays
- Bake in the oven for 10 minutes
- Leave to cool and enjoy
Notes
- If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don't bother.
- You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it's too much 'wet' for the dough and won't bring the flavour you want.
- These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months
- I use this cookie scoop
- I use these large baking trays