Melt-in-Your-Mouth Lemon Crinkle Cookies

Ingredients

For the Cookie Dough:

• 2 large eggs, room temperature
• 100g (½ cup) granulated sugar
• 80ml (⅓ cup) sunflower oil
• Zest of 1 lemon
• 50ml (3½ tablespoons) fresh lemon juice
• 380g (3 cups) type 00 flour (or all-purpose flour)
• 12g (2½ teaspoons) baking powder

For Rolling:

• 80g (⅔ cup) powdered sugar (icing sugar)

Detailed Instructions

Preparation

1. Preheat your oven to 180°C (350°F)
2. Line two baking sheets with parchment paper
3. Place powdered sugar in a shallow bowl for rolling

Making the Dough

1. In a large bowl, whisk together eggs and sugar until light and foamy (about 2 minutes)
2. Add sunflower oil in a steady stream while whisking continuously
3. Stir in lemon zest and juice
4. Sift together flour and baking powder
5. Gradually fold dry ingredients into wet mixture until just combined

Shaping and Baking

1. Using slightly dampened hands, roll dough into 2.5cm (1-inch) balls
2. Roll each ball thoroughly in powdered sugar
3. Place on prepared baking sheets, leaving 5cm (2 inches) between cookies
4. Bake for 18 minutes, rotating pans halfway through

Expert Tips

1. Room Temperature Ingredients: Ensure eggs are at room temperature for better emulsion
2. Don’t Overbake: Cookies should remain pale with just slightly golden bottoms
3. Cooling: Let cool on baking sheets for 5 minutes before transferring to wire racks

Nutritional Information

Per Cookie (makes approximately 24 cookies):

• Calories: 120
• Protein: 2g
• Carbohydrates: 18g
• Fat: 4g
• Sugar: 8g
• Fiber: 0.5g

Preparation Time: 20 minutes
Baking Time: 18 minutes
Total Time: 38 minutes

Storage Tips

Store in an airtight container:

• Room temperature: Up to 5 days
• Refrigerated: Up to 1 week
• Frozen: Up to 3 months