Fat Gives Things Flavor
About the Recipe
I adore crinkle cookies of any flavor, but I very rarely make them. It just happens to be one of those recipes that I only make when I am in real need of a treat.
As I mentioned before, I love anything lemon-flavored, and this packs a punch in that department. It is the perfect cookie for a summer BBQ or to bring to a potluck. You can whip up the dough and curd the day before and then just before people arrive you slide them onto the serving dish and are ready to party!
Ingredients
For the Cookies:
3/4 cup Granulated Sugar (150g)
Zest of 2 lemons
1 stick Unsalted Butter, melted and cooled slightly (115g)
2 Large Eggs at Room Temperature
2 Tbsp Squeezed Lemon Juice (30g)
1 tsp Vanilla Extract
2 cups All Purpose Flour (240g)
1/2 Tsp Baking Powder
1/4 Tsp Salt
3/4 Cup Powdered Sugar for rolling the cookies before baking (90g)
For the Lemon Curd:
Preparation
Step 1
Add the sugar and lemon zest to a large bowl, and use your fingertips to rub the zest into the sugar.
Step 2
Add the cooled butter, eggs, lemon juice, and vanilla, and whisk well until combined.
Step 3
Whisk together the flour, baking powder, and salt in a separate bowl and add them to the wet ingredients.
Step 4
Mix with a wooden spoon until you get a smooth, batter-like cookie dough.
Step 5
Chill the cookie dough in the fridge for at least 2 hours before proceeding to the next step. I prefer to make a day ahead and chill the dough overnight.
Step 6
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Step 7
Take 2 tbsp of dough, roll it into a ball, and drop it in a small bowl of powdered sugar.
Step 8
Once the dough is covered, place it on a lined baking sheet.
Step 9
Use a 1/2 tbsp measuring spoon to make an indent in the center of each cookie dough ball, about 1/2 way through.
Step 10
Fill the cookies with about 1 tsp of lemon curd.
Step 11
Bake one baking sheet at a time for 9-12 minutes or until the cookies have spread and cracked around the edges and the lemon curd center is slightly puffed up.
Step 12
While the first batch of cookies is baking, keep the second baking sheet with the cookies in the fridge until needed.
Step 13
Allow them to cool on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely.
