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LEMON CRINKLE COOKIES
Preparazione
30 min
Cottura
13 min
Tempo totale
1 h 30 min
 
Delicious lemon cookies
Autore: Stefania Oliveri
Ingredients
  • 225 g all purpose gluten free flour mix
  • 110 g butter
  • 225 g sugar
  • 1 large egg
  • zest of 1 lemon
  • ½ teaspoon vanilla extract
  • juice of 1 fresh lemon
  • powdered sugar
Istructions
  1. Preheat your oven to 170°.
  2. Cream room temperature butter and sugar together. Then add egg, vanilla, lemon zest and lemon juice and mix briefly to combine.
  3. Add the flour and mix together, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.
  4. The mixture will likely be quite soft so cover the bowl with cling wrap and put it in the fridge for about 20 minutes to harden up a little.
  5. Line a cookie sheet with parchment paper.
  6. Put powdered sugar into a bowl and caster sugar in another.
  7. Once the dough has hardened up enough to handle easily, take it and roll into a roller, then in a ball and flatten it gently with your hands. Dip first in the caster sugar and then in the powdered sugar
  8. Bake for 13 minutes in a 170° oven.
  9. Allow to cool a little before transferring from baking sheet.
Note

- You can add 1/2 teaspoon gf baking powder

Adapted from Freely from Tea & Biscuits