Fresh Lemon Crinkle Cookies with Crispy Cookie Base
Ingredients: sugar, lemon zest, white couverture chocolate, unsalted butter, salt · 240 min cook time · 250kcal · ~₩8,920
Ingredients
80g sugar, 2lemons lemon zest, 25g white couverture chocolate, 40g unsalted butter, 1g salt, 40g whole egg, 13g lemon juice, 2g vanilla extract, 145g cake flour, 10g almond flour, 4g baking powder, 50g unsalted butter (for base), 30g powdered sugar, 1g salt (for base), 1lemon lemon zest (for base), 80g cake flour (for base), 20g almond flour (for base), 50g sugar (for coating), 50g powdered sugar (for coating)
Instructions
1. Rub 80g sugar with zest from 2 lemons to release lemon oil.
2. Gently mix 40g unsalted butter with the lemon sugar and 1g salt. Do not whip.
3. Add 40g whole egg, 13g lemon juice, and 2g vanilla extract to the mixture.
4. Combine 145g cake flour, 10g almond flour, and 4g baking powder with the wet ingredients.
5. Chill the crinkle dough in the refrigerator for about 3 hours to set.
6. For the cookie base, combine 50g unsalted butter, 30g powdered sugar, 1g salt, and zest from 1 lemon.
7. Add 80g cake flour and 20g almond flour to the base mixture.
8. Chill the cookie base dough in the freezer for about 20 minutes.
9. Preheat oven to 185℃. Bake the cookie base in a 165℃ oven for about 8–10 minutes and let cool.
10. Divide the crinkle dough into portions of approximately 42g.
11. Coat the crinkle dough portions with regular sugar first, then apply a thick layer of powdered sugar.
12. Shape the dough into a high ball shape rather than pressing it flat.
13. Freeze the crinkle dough for about 10 minutes before baking.
14. Preheat oven to 195°C. Bake the crinkle cookies in a 175°C oven for about 5 minutes, then bake for another 12 minutes at 165°C.
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