Eggless Lemon Crinkle Cookies Recipe
These Eggless Lemon Crinkle Cookies are such a delicious with crispy crinkle top and cake-y inside.
Ingredients
1 cup = 200 ml
- 1 Cup whole wheat flour 147 gram
- 1/2 cup powdered sugar 110 gram
- 1/4 cup butter 50 gram
- 1/4 cup milk
- 2 +1 tbsp lemon juice
- 1 tbsp lemon Zest
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp Salt
- Few drops of yellow food colour
- 7-8 tbsp powdered sugar or icing sugar for coating
Instructions
- Take 1/4 cup of milk in a glass and add 1 tbsp lemon juice in it. Mix and keep aside to curdle for 10 minutes.
- Add 50 gram butter and 1/2 cup powdered sugar in a bowl.
- Whisk them until they are combined well and butter turns creamy.
- Add 2 tbsp lemon juice, 1 tbsp lemon Zest, few drops of yellow food colour and milk (in which lemon juice was mixed recently).
- Whisk again well.
- Now add 1 cup flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp baking and 1/4 tsp Salt.
- Mix them well into a dough using your hand.
- Now scoop out the dough (we used ice cream scooper) and keep on placing in a plate.
- Roll each scoop into a ball.
- Toss each ball into powdered sugar.
- Arrange all the sugar coated balls in a plate.
- Keep the plate in refrigerator for 15 minutes.
- After 15 minutes, again coat all the balls in powdered sugar for the second time.
- Arrange all balls in a baking tray lined with greased butter paper and slightly flatten them.
- Bake in a pre-heated oven @180°C for 18-20 minutes in the middle rack with both the rods on.
- Take the tray out and let the cookies remain in tray for 10 minutes.
- After 10 minutes, transfer the cookies from tray to cooling rack and let them cool completely.
- Eggless Lemon crinkle cookies are ready.
Notes
- If you don't have scooper, you can just do it with hand.
- Lemon zest means the grated skin of lemon.
- Instead of yellow food colour, you can add 1/4 tsp of turmeric powder also. Or totally skip colouring the cookies. But colour gives good effect to the cookies.