Making lemon crinkle cookies :: No butter baking
It's a cookie that I made because I wanted to eat a simple and sweet cookie. I think it's a good recipe when you want to eat simple cookies. They are all ingredients if lemon is ready, and you can just mix them and bake them, so it's easy to make. It's not the taste of butter's unique heavy cookie, but it's also a cookie that I enjoyed because it's light crispy and sweet. It's easy to eat and make. It's a good no-butter lemon crinkle cookie when you want to eat it lightly! Let's make it
4 serving
Within 90 minutes
초록바람N
Ingredients
  • white sugar
    180g
  • Salt
    2g
  • grape seed oil
    55g
  • egg
    1ea
  • egg
    1ea
  • lemon zest
    1ea
  • lemon juice
    10g
  • Soft flour
    190g
  • Baking powder
    4g
  • Sugar powder
    30g
Cooking Steps
STEP 1/7
In a bowl, mix sugar, salt, grape seed oil, eggs and yolks well with a whisk. For eggs, use room temperature eggs
STEP 2/7
Add lemon zest and lemon juice to this and mix well.
STEP 3/7
Sift together the flour and baking powder and mix well with a whisk.
STEP 4/7
Cover the finished dough with plastic wrap and rest in the refrigerator for about an hour.
STEP 5/7
Scoop the dough into a 4cm diameter scoop and roll it in a sugar powder so that it is evenly coated with the sugar powder
STEP 6/7
It's quite a spread cookie, so I pan it widely. It's a mushy dough, so scoop it up and pan it out
STEP 7/7
Bake for 12 to 14 minutes in a preheated oven at 185 degrees Smeg. When it's done, it's done when it's completely cooled down on the cooling net!
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