Lemon Crinkle Cookies are, as the title translation explains, cracked cookies so soft that they melt in your mouth. Before baking they are rolled first in granulated sugar and then in powdered sugar; during baking the characteristic cracks form on these little treats. They can be prepared in many variations — orange, cocoa, almond — their preparation is quick and the ingredients are simple.
Other sweets
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 13 Minutes
- Portions: 36 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 82.08 (Kcal)
- Carbohydrates 10.36 (g) of which sugars 6.26 (g)
- Proteins 1.29 (g)
- Fat 4.07 (g) of which saturated 1.57 (g)of which unsaturated 0.90 (g)
- Fibers 0.52 (g)
- Sodium 14.54 (mg)
Indicative values for a portion of 18 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups 00 flour (or all-purpose flour)
- 1 cup almond flour
- 7 tbsp butter (soft)
- 1/2 cup granulated sugar
- 1 egg (medium)
- 1 pinch fine salt
- 2 tsp baking powder
- 3 1/3 tbsp lemon juice
- 2 1/2 tbsp lemon zest (untreated, grated)
- 1.8 oz powdered sugar (for the surface)
- 1/3 cup granulated sugar (for the surface)
Tools
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- Kitchen scale
- Bowl
- Whisk
- Grater
- Citrus juicer
- Parchment paper
Steps
In a bowl, cream the granulated sugar with the soft butter cut into pieces. Add the egg and mix using a whisk, then add the grated lemon zest and its juice. Sift in the baking powder and flours, then mix with a spatula until you obtain a slightly sticky dough. Let the dough rest in the refrigerator for 30 minutes covered with plastic wrap.
With wet hands, portion the dough into balls of about 18 grams (about 0.6 oz) each and form spheres. To work more easily, I preferred to form all the balls first, placing them on a baking sheet lined with parchment paper, then roll them first in granulated sugar and then in powdered sugar. Preheat the oven in static (conventional) mode to 347 °F. Keep the baking sheet in the refrigerator for another 30 minutes, then bake on the middle rack for 13–14 minutes, watching that they do not brown.
Storage
Store the Lemon Crinkle Cookies in a cool place in a closed tin.
FAQ (Questions & Answers)
What can I substitute for lemon?
You can substitute it with an untreated orange — both juice and zest.
