The Lemon Crinkle Cookies are, as the title translation explains, cracked cookies so soft that they melt in your mouth. Before baking, they are rolled in granulated sugar and then in powdered sugar; during baking, the characteristic cracks of these cookies will form. They can be made in many variations, with orange, cocoa, almonds; their preparation is quick and the ingredients are simple.
Other Desserts
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 36 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 81.01 (Kcal)
- Carbohydrates 10.09 (g) of which sugars 5.99 (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 3/4 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup butter (soft)
- 1/2 cup granulated sugar
- 1 egg (medium)
- 1 pinch fine salt
- 2 tsp baking powder
- 1/4 cup lemon juice
- 1 tbsp lemon zest (untreated and grated)
- 1/2 cup powdered sugar (for dusting)
- 1/3 cup granulated sugar (for dusting)
Tools
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- Kitchen Scale
- Bowl
- Whisk
- Grater
- Juicer
- Parchment Paper
Steps
In a bowl, mix the 90 g of sugar with the soft butter cut into pieces. Add the egg and mix using the whisks, add the grated lemon zest and its juice. Pour in the baking powder and sifted flours and mix with a spatula until a slightly sticky dough forms. Let the dough rest in the fridge for 30 minutes covered with plastic wrap.
With hands moistened with water, take portions of dough about 18 grams and form balls. To work better, I preferred to form all the balls first, placing them on the baking sheet covered with parchment paper and then roll them first in granulated sugar and then in powdered sugar. Turn on the oven in static mode and bring it to 350°F. Keep the tray in the fridge for another 30 minutes then bake and cook at mid-height for 13-14 minutes, checking that they don’t color.
Storage
Keep the Lemon Crinkle Cookies in a cool place in a closed box.
FAQ (Questions and Answers)
What can I substitute lemon with?
You can replace it with untreated orange, juice, and zest.
