SUPER EASY Soft Lemon Cookies How to Make Soft & Chewy Lemon Crinkle Cookies
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Lemon Zest 2 tsp
Lemon Juice 1/4 cup, from 1 to 2 lemons
Powdered Sugar 2/3 cup
mix together the sugar and lemon zest until well combined
and the sugar is lightly yellow and fragrant.
Unsalted Butter, softened 1/2 cup
Add the softened butter to the sugar and mix until light and fluffy
Add the egg, lemon juice, and mix well, scraping down the sides of the bowl as needed.
All-Purpose Flour 1 ⅔ cups
vanilla
Baking Powder 1 ½ tsp
Salt 1/4 tsp
and mix until combined
Cover the bowl tightly with plastic wrap.
Place it in the refrigerator for 1 ½ hours (or overnight)
Roll the cookie dough into tablespoon sized balls
roll them in powdered sugar and granulated Sugar and place
them 2 inches apart on the baking sheet.
Line 2 cookie sheets with parchment paper.
Bake 350°F 180°C for 10-11 minutes
Cover the finished dough with cling film and refrigerate for about 1 hour. (can
Bake for 15 minutes in an oven preheated to 180 degrees, mode top bottom + convection
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