Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies
Yield: 22 cookies
Ingredients: 200 g All-Purpose Flour; 0.5 tsp Baking powder; 0.25 tsp Baking soda; 149 g Granulated sugar; 2 fruit Lemon zest; 50 g Vegetable oil; 28 g Unsalted butter; 1 tsp Vanilla Extract; 0.5 tsp Table salt; 43 g Lemon juice; 1 each Egg; 66 g Granulated sugar; 75 g Confectioners' sugar

Bright lemon cookies with a crackled sugar coating.

2 hours 45 minutes22 cookies

Ingredients

Ingredients for22 cookies
Ingredient	Amount
Cookies
All-Purpose Flour	200 g
Baking powder	0.5 tsp
Baking soda	0.25 tsp
Granulated sugar	149 g
Lemon zest	2 fruit
Vegetable oil	50 g
Unsalted butterMelted.	28 g
Vanilla Extract	1 tsp
Table salt	0.5 tsp
Lemon juice	43 g
EggLarge.	1 each
Coating
Granulated sugar	66 g
Confectioners' sugarSifted.	75 g

Method

1
Mix flour and leavening. Rub lemon zest into the dough sugar, then whisk in oil, butter, vanilla, salt, lemon juice and egg. Fold in dry ingredients.
2
Chill covered for 2–3 hours. Heat the oven to 175°C/350°F.
3
Form roughly 23g balls and coat first in granulated sugar, then icing sugar. Space on lined trays.
4
Bake 11–13 minutes, rotating trays halfway through. Cool on the trays.