Recipe from : aseasyasapplepie

Ingredients:

80 grams (2.8 ounces)              unsalted butter, at room temperature

the zest of                               1 lemon

100 grams (1/2 cup)                 granulated sugar

1                                            egg

2 tablespoons                           lemon juice

240 grams (2 cups)                   all-purpose flour

1½ teaspoon                            baking powder

½ teaspoon                              salt

You will also need:

powdered sugar (icing sugar)

granulated sugar

How to do it:

1) Work the lemon zest into the granulated sugar with the back of a spoon or with your fingers until the sugar is moist and fragrant.

2) In a mixing bowl whisk together the flour, baking powder, and salt.

3) In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and lemon sugar until pale and fluffy.

4) Add the egg and lemon juice and mix until smooth. Scrape down the sides and bottom of the bowl as needed.

5) Slowly add in the dry ingredients and mix just until combined. The cookie dough will be sticky.

6) Cover the dough tightly with clingfilm and chill for at least 1 hour.

7) Preheat the oven to 180 degrees C (356 degrees F).

8) Take the dough out from the fridge and roll it into balls (about 1 tablespoon each ball).

9) Roll each ball in granulated sugar first and then in the powdered sugar.

10) Place the lemon crinkle cookies on a baking tray lined with parchment paper and bake for 8/10 minutes.

11) Allow the lemon crinkle cookies to cool for 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.