I’ve perfected this recipe for delicate, powdery lemon cookies that quite literally dissolve on your tongue. These Italian-inspired biscuits combine bright citrus flavors with a delightfully tender, almost cloud-like texture.
Historical Note
These cookies are inspired by traditional Italian “Biscotti al Limone,” but with a lighter, more delicate crumb thanks to the precise ratio of oil to flour and the unique mixing method.
Ingredients
For the Cookie Dough:
- 2 large eggs, room temperature
- 100g (½ cup) granulated sugar
- 80ml (⅓ cup) sunflower oil
- Zest of 1 lemon
- 50ml (3½ tablespoons) fresh lemon juice
- 380g (3 cups) type 00 flour (or all-purpose flour)
- 12g (2½ teaspoons) baking powder
For Rolling:
- 80g (⅔ cup) powdered sugar (icing sugar)
Detailed Instructions
Preparation
- Preheat your oven to 180°C (350°F)
- Line two baking sheets with parchment paper
- Place powdered sugar in a shallow bowl for rolling
Making the Dough
- In a large bowl, whisk together eggs and sugar until light and foamy (about 2 minutes)
- Add sunflower oil in a steady stream while whisking continuously
- Stir in lemon zest and juice
- Sift together flour and baking powder
- Gradually fold dry ingredients into wet mixture until just combined
Shaping and Baking
- Using slightly dampened hands, roll dough into 2.5cm (1-inch) balls
- Roll each ball thoroughly in powdered sugar
- Place on prepared baking sheets, leaving 5cm (2 inches) between cookies
- Bake for 18 minutes, rotating pans halfway through
Expert Tips
- Room Temperature Ingredients: Ensure eggs are at room temperature for better emulsion
- Don’t Overbake: Cookies should remain pale with just slightly golden bottoms
- Cooling: Let cool on baking sheets for 5 minutes before transferring to wire racks
Nutritional Information
Per Cookie (makes approximately 24 cookies):
- Calories: 120
- Protein: 2g
- Carbohydrates: 18g
- Fat: 4g
- Sugar: 8g
- Fiber: 0.5g
Preparation Time: 20 minutes
Baking Time: 18 minutes
Total Time: 38 minutes
Storage Tips
Store in an airtight container:
- Room temperature: Up to 5 days
- Refrigerated: Up to 1 week
- Frozen: Up to 3 months
These lemon crinkle cookies showcase the perfect balance between citrus brightness and delicate sweetness. The sunflower oil creates an exceptionally tender crumb, while the double coating of powdered sugar gives them their distinctive crackled appearance and adds a lovely textural contrast. They’re perfect with tea or coffee and make an elegant addition to any cookie platter.
Optional: Garnish with fresh mint leaves and additional lemon zest for serving.
