LEMON CRINKLE COOKIES

Step 1

In a large bowl place caster sugar and rub lemon zest into sugar with your fingers for about 2 minutes: the sugar becomes slightly yellow because lemon zest released its oil.

Step 2

Add butter, salt and mix until smooth, creamy and well combined.

Step 3

Add eggs, lemon juice and mix with a whisk until combined: don't worry if it curdles, it's pretty normal and it will fix when you'll add flour.

Step 4

Sift in flour and baking powder in two times: gently mix with a spatula until well combined. Do not overmix. You get a soft pretty sticky dough.

Step 5

Put the dough in refrigerator for at least 90 minutes: do NOT skip the refrigerating time! You can leave the dough in refrigerator up to 24 hours, but not less than 90 minutes.

Step 6

Use a 4cm-1,5inch ice cream scooper to form the chilled Cookie Dough into balls.

Step 7

Coat every cookie ball into granulated sugar, then coat into powdered sugar and place onto a lined tray about 5 cm-2 inch from each other (about 10 cookies for every baking sheet; you get totally 19-21 cookies).

Step 8

If you take too much time to form and coat all the cookie balls, you may see that the first cookie balls warmed up a bit and tend to absorb a bit the powdered sugar: in this case make another coat into powdered sugar just immediately befor to bake cookies.

Step 9

Bake in preheated fan oven (upper + lower heat) at 180°C-350°F for about 8-9 minutes: they are ready just before the sides slightly become very pale brown.

Step 10

Cool down slightly on the baking sheet (do not remove from the baking sheet when still very hot because they are too soft and you can break them), then cool down completely onto a wire rack.