Prettaly – Pretty Italy

The baking season has nearly started, but its not yet cold enough for the comforting Christmas cookies, at least I think so. Instead, to get into the feeling, here is a recipe of lemon crinkle cookies, that are «lemony» fresh and don’t remind you of the holiday season just yet…

Check out the recipe

Ingredients for approx. 25 cookies
Recipe adapted from laurenslatest.com
100g soft butter (not melted)
200g sugar
½ teaspoon vanilla extract
1 egg
1 lemon (zest and juice!)
¼ teaspoon salt
¼ teaspoon baking powder
A pinch of baking soda
200g flour
For later:
65g confectioners’ sugar

Directions

Pre-heat the oven to 160°C (oven set to air circulation)

Cream butter and sugar together in a bowl until light and fluffy. Continue to add vanilla, egg, lemon zest and juice. Make sure to scrape the sides and keep mixing! Add the other ingredients, except for the confectioners’ sugar. Scrape the sides again and mix again.

Pour the confectioners’ sugar onto a flat large plate. Heap a teaspoon full of dough and roll into a ball on the confectioners’ sugar. I used a second teaspoon to then place the “snowball” lookalikes onto a baking sheet with a little space in between them, as they will spread out a little. Continue with the rest of the dough.

Bake the cookies for approx. 10 minutes, until the bottoms turn very light brown and the cookies look matte (not shiny!). Remove the tray and let cool for a few minutes before you transfer the cookies to a cooling rack.