Lemon Crinkle Cookies by @millsandbuns

31 min
Medium

12 servings

🍬

100 g

Caster Sugar

🍋

0.5

Lemon Zest

🍋

0.5

Lemon Juice

🧈

56 g

Butter

🥚

0.5 egg

Egg

🌼

1.3 ml

Vanilla Extract

🍋

1.3 ml

Lemon Extract

🌾

130 g

Flour

🥄

1.2 g

Baking Soda

🧂

0.3 g

Salt

❄️

43 g

Caster Sugar

🍚

Icing Sugar

🍓

30 ml

Strawberry Jam

Preparation Steps

  1. Step 1/16

    Finely zest the half lemon, then squeeze its juice.

    lemon
    🔪citrus zester
    🍋citrus juicer

  2. Step 2/16

    Whisk 100 g caster sugar, the lemon zest, 56 g butter, and the lemon juice until combined.

    caster sugar
    lemon
    butter
    🥣mixing bowl
    🍥whisk

  3. Step 3/16

    Add 1/2 egg, 1/4 tsp vanilla extract, and 1/4 tsp lemon extract.

    egg
    vanilla extract
    lemon extract
    🥣mixing bowl
    🍥whisk

  4. Step 4/16

    Whisk the mixture until smooth and fully incorporated.

    🥣mixing bowl
    🍥whisk

  5. Step 5/16

    Add 130 g all-purpose flour, 1/4 tsp baking soda, and a pinch of salt.

    all-purpose flour
    baking soda
    salt
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/16

    Fold the ingredients together until a soft dough forms.

    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/16

    Cover the dough and refrigerate it until firm, for 120 to 180 minutes.

    🥣mixing bowl

  8. Step 8/16

    Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

    🍪baking tray
    📜parchment paper

  9. Step 9/16

    Scoop the chilled dough into 8 equal portions.

    🥄cookie scoop

  10. Step 10/16

    Roll each dough portion in caster sugar to coat it lightly.

    caster sugar
    🥣mixing bowl

  11. Step 11/16

    Roll each coated dough portion generously in icing sugar.

    icing sugar
    🥣mixing bowl

  12. Step 12/16

    Arrange the coated dough balls on the lined baking tray, leaving space between them.

    🍪baking tray

  13. Step 13/16

    Press a shallow indent into the center of each dough ball with a teaspoon.

    🥄teaspoon
    🍪baking tray

  14. Step 14/16

    Spoon strawberry jam into each indent, using about 3/4 tsp per cookie.

    strawberry jam
    🥄teaspoon
    🍪baking tray

  15. Step 15/16

    Bake the cookies at 180°C (350°F) for 10 to 12 minutes, until the edges are lightly golden.

    🍪baking tray

  16. Step 16/16

    Transfer the cookies to a wire rack and cool completely before serving.

    🧊wire rack

Composition

Ingredients

Types

Sweeteners, Dairy, Eggs, Flavorings, Baking, Seasonings, Spreads, Fruit

Ingredients

Caster sugar, Lemon zest, Lemon juice, Butter, Egg, Vanilla extract, Lemon extract, Flour, Baking soda, Salt, Icing sugar, Strawberry jam

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

139 kcal

Macro nutrients

Protein: 1.4g, Carbohydrates: 22.5g, Sugars: 14.8g, Fat: 5.1g, Saturated fat: 3.1g, Fiber: 0.5g

Nutritional Information

Minerals

Calcium: 14mg, Iron: 0.7mg, Potassium: 31mg, Sodium: 49mg

Vitamins

Vitamin C: 2.3mg, Vitamin A: 56mcg, Vitamin D: 0.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

11 minutes

Overall

31 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, citrus zester, citrus juicer, cookie scoop, teaspoon, baking tray, parchment paper, wire rack

Appliances

refrigerator, oven

Type

Type

Type Of Dish

Dessert, Snack, Baked good

Occasions

Tea time, Afternoon snack, Party, Holiday baking, Valentine's Day

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British-inspired

Geographic

to inform

Various

Aspect

Texture

Soft, Buttery, Tender, Crinkly, Jammy, Lightly crisp

Flavors

Lemony, Tangy, Sweet, Buttery, Fruity, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled cookies in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving for the best soft texture), freezer : 60 days (Freeze fully cooled cookies in a freezer-safe airtight container,Separate layers with parchment paper)