Lemon crinkle cookies

Lemon crinkle cookies

Total: 1 hr 35 min. | Active: 30 min.
Nutritional value / piece: 50 kcal
, Fat: 2 g
, Carbohydrate: 8 g
, Protein: 1 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g butter, soft
150 g sugar
2 eggs
25 g lemon curd
1 organic lemon, grated zest and 3 tbsp of juice
250 g white flour
1 ½ tsp baking powder

To shape

50 g icing sugar
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How it's done

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Mix the butter and sugar in a bowl. Add the eggs. Using the whisk attachment on a mixer, beat for approx. 3 mins. Stir in the lemon curd, lemon zest and juice. Mix the flour and baking powder, combine quickly to form a soft dough, flatten slightly. Cover and chill the dough for approx. 45 mins.

To shape

Empty the icing sugar into a deep dish. Divide the dough into 30 portions, shape into balls, toss in the icing sugar. Place the balls on two baking trays lined with baking paper. Make sure they are well spaced out.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on the tray, transfer to a cooling rack and leave to cool completely.

Good to know
Shelf life: Store in an airtight container for approx. 1 month.

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