How to make
For these crinkle cookies, beat the sugar with the butter, which we have previously left at room temperature. The eggs are added sequentially.
Beat the products and add the finely grated lemon peel and juice.
Then add gradually the sifted flour and baking powder.
Knead a soft dough, cover the bowl with cling film and leave it in the refrigerator for at least 2 hours.
Cover a rectangular baking pan with baking paper.
From the cooled dough, shape the lemon crinkle cookies, roll them in powdered sugar and arrange them in the baking pan, by leaving a space between them.
Bake the lemon crinkle cookies at 360°F (180°C) in a preheated oven for about 15 minutes.
