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Lemon crinkle cookies
- (1)
-
Preparation time:
3 h 20 min -
Difficulty:
-
Number of ingredients:
12
Like the classic chocolate cookies, the lemon crinkle cookies will be soft-baked and chewy, coated with sugar and practically melt in your mouth. Because they have so much natural lemon flavour, they will delight even the most demanding of lemon lovers.
Why are these biscuits also called crinkled?
While other cookies are dipped in powdered sugar after baking, crinkle cookies are bathed in sugar before baking. When the biscuits are baked, the powdered sugar breaks down as the biscuit mixture inflates, creating a wrinkled surface. Hence the lovely name ''crackers''.
In addition to the basic baking ingredients, we will also use BAM vanilla paste during the preparation to make the flavours even more cohesive and thus delight with a richer taste. The recipe ingredients can be used to make approximately 40 biscuits.
You can also place the following sweets alongside the lemon crackers:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
For the lemon crackers:
- 310 g flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 170 g unsalted butter at room temperature
- 225 g sugar
- 1 large egg, room temperature
- 60 ml lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon BAM vanilla paste
For the sugar bath:
- 35 g sugar
- 120 g powdered sugar
Instructions:
For the preparation of cracklings:
1
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. In a second, larger bowl, beat the butter and caster sugar at medium-high speed until the mixture is creamy, about 1 minute. Add the egg, lemon juice, lemon zest and BAM vanilla paste and beat at high speed until all the ingredients are combined, this will take about 1 minute again. The mixture will look curdled, but no big deal, it''s fine. Add the flour and whisk on low speed until it too is combined with the other ingredients. The dough is now thick, creamy and sticky.
2
Cover the dough tightly and chill in the fridge for at least 3 hours. Refrigeration is a must for this sticky cookie dough. If the cookie dough has been chilled for longer than 3 hours, leave it at room temperature for about 10 minutes. This chilled cookie dough is easier to scoop and roll. Preheat the oven to 180 °C. Line baking trays with baking paper.
3
Form the dough into balls. Each ball should weigh about 20 g. Roll the balls first in caster sugar and then in icing sugar. This is to prevent the powdered sugar from melting with the cookie dough. If you want to have a lot of sugar on the baked cookies, roll the balls in the sugar 2 to 3 times! The balls should be 3 cm apart on the baking tray.
4
Bake the biscuits for 12 to 13 minutes, or until the edges are browned and the centre is still soft. Tip: If the biscuits are not set by 9 minutes, remove from the oven and tap the baking sheet lightly on the counter 2 to 3 times. This helps them to spread better. Then put them back in the oven and continue baking. Cool the baked biscuits on the baking sheet for another 5 minutes before transferring them to a wire rack to cool completely.
Discount on products used in the recipe - 10%:
-0,00 €
Total:
0,00 €0,00 €
-10%
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