Lemon Crinkles

 

Ingredients:

1/3 cup caster sugar 

Zest of 1 whole lemon

115 g. unsalted butter (softened)

2 eggs

280 g. plain flour (sifted)

1/2 tsp. baking powder (sifted)

1/2 tsp. baking soda (sifted)

1/4 cup fresh lemon juice

For dredging the cookies:

Granulated sugar

Icing sugar

Methods:

1. In a mixer bowl, add sugar and lemon zest.  Rub them together with the back of a spoon to release lemon oil.
2. Add butter and beat using a stand mixer until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Add the sifted flour, baking powder and baking soda into the mixture.  Mix gently with a spatula.  
5. Then lastly, add in the fresh lemon juice. Mix until well combined.
6. Cover and let it sit in the freezer for 30 minutes.
7. In 2 separate bowls, add one with granulated sugar and another with icing sugar.
8. Scoop about a tablespoon of the cookie dough (I use ice cream scoop), round it into ball.  Dredge in granulated sugar, then in icing sugar.
9. Place on lined baking sheet.  Repeat until all is done.
10. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes.
11. Let it cool in the pan over a wire rack.
12. Serve and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.