Lemon Crinkle Cookies

Ingredients (Serves 6)

For the Cookie Dough:

• 1 egg

• Slightly less than 1 cup granulated sugar (about two fingers short of a full cup)

• Zest of 1 lemon (finely grated)

• 1 tea glass (approx. ½ cup) Oro di Milas olive oil

• 2.5 cups all-purpose flour (add the last half cup gradually)

• ½ pack baking powder (approx. 1 tsp)

• Juice of ½ lemon

For Coating:

• Powdered sugar (confectioners' sugar)

Chef's Pro Tip

🍋 Control your flour quantity. To achieve that perfect, melt-in-your-mouth interior, the dough must remain very soft and slightly sticky to the touch. Add the last half cup of flour spoon by spoon—you might not need to use all of it.

Instructions

1. Process the Base: In a food processor (or a deep mixing bowl), blend together the egg, sugar, grated lemon zest, and Oro di Milas olive oil until the mixture is well incorporated and smooth.

2. Form the Dough: Add most of the flour, the baking powder, and the fresh lemon juice to the mixture. Use a spatula to fold the ingredients together until it becomes a homogenous, soft, and slightly tacky dough.

3. Shape and Coat: Scoop walnut-sized portions of the dough and gently roll them into balls using your palms. Drop each ball into a bowl filled with powdered sugar, tossing until they are heavily and completely coated in white.

4. Bake: Arrange the sugar-coated dough balls on a baking sheet lined with parchment paper, leaving some space between them. Bake in a preheated oven at 180°C (350°F) for 12 to 14 minutes. They should look beautifully crackled and still feel quite soft. Let them cool completely on the tray to set before serving.