Lemon crinkle cookies
Lemon Crinkle Cookies.
Easy and brilliant results. If you double the recipe like I did, they will fill up your cookie jar, put some in the freezer for later.
- 125g butter, softened
- 1 cup caster sugar
- 1/2 teaspoons vanilla extract
- 1 egg
- 1 tsp lemon zest
- 1 tb fresh lemon juice
- 1/4 tsp salt
- 1 1/2 cups of self raising flour
- 1/2 cup caster sugar, extra
Preheat oven to 180 degrees celsius. Cream butter and sugar until fluffy.
Add vanilla, egg, lemon zest and juice - then the flour, it should come together to a thick and soft dough.
Roll into balls about the size of a large walnut, then roll in sugar. Place on greased baking tray and flatten down a little and then bake for about 10 minutes until the edges just start to darken.
Cool on baking tray for about 5 minutes then transfer to cooling trays until completely cooled.
Store in airtight container for up to 5 days in the pantry or 2 months in the freezer (zip lock bags are great to put them in lots of 5 for later).
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the Hills.
Got a favourite recipe? Share your recipe