Lemon Crinkle Cookies
A perfectly chewy lemon cookie, with a beautifully crisp shell. An easy cookie recipe that will have these babies ready in under 30 minutes.
Servings: 18
Equipment
- hand held mixer
Ingredients
- 240 g Almond meal
- 220 g Caster sugar
- ¼ tsp Baking soda
- 1 tbsp Lemon juice
- 1 tbsp Vanilla extract
- 1 tsp Lemon zest
- 2 Egg whites
- 50 g Icing sugar sifted, to roll cookies in
Instructions
- Pre-heat oven to 160°C/320°F
- Place icing sugar into a small bowl
- Combine almond meal, caster sugar and baking soda in a large bowl
- Stir in the vanilla, lemon zest and juice
- In a separate bowl, whisk the egg whites until soft peaks form
- Fold egg whites into the rest of the mix, until smooth
- Using a medium size ice cream scoop, roll tablespoons of mixture into balls, then toss them into the icing sugar, one at a time
- Place the sugar-coated cookie balls onto a cookie tray lined with baking paper, leaving space for the cookies to spread slightly
- Bake cookies at 160° for 15 minutes, until very lightly golden
- Slide baking paper and cookies onto a cool surface for 10 minutes, before cooling completely on a rack.
Notes
These cookies are not meant to spread a lot. If you want flatter cookies, you can give them a little press down halfway through cooking, or as soon as they come out of the oven.