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Making cookies is an art in itself, quite different from baking a cake or cooking food, there’s a very specific formula to getting cookies just the way you want them and even one ingredient more or less can change its entire composition. It’s truly an art to master, but so worth it when you do.
These Crinkle Cookies are called so because when they’re made correctly they develop a hard outer crust with cracks where the sugar caramelises and turns solid and delicious. They’re the perfect blend of textures and since there’s a combination of lemon juice and lemon zest in them, they’re deliciously tart and zingy.
Make these at home and store them for guests, if you can resist eating them all yourself that is!
Ingredients:
- 2 and ½ cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup softened unsalted butter
- 1 cup + 2 tbsp granulated sugar
- 1 large egg, at room temperature
- ¼ cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
For Rolling
- 3 Tablespoons granulated sugar
- 1 cup confectioners’ sugar
Method
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.
- Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute.
- Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined.
- Cover and chill in the refrigerator for at least 3 hours and up to 3 days.
- When ready to bake, preheat and oven to 180°C.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls.
- Roll the balls in the granulated sugar first and then roll generously in the confectioners’ sugar.
- Place 3 inches apart on lined baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set.
- Cool cookies and enjoy for up to a week!
