BBS:      TELESC.NET.BR
Assunto:  Lemon Crinkle Cookies
De:       Ben Collver
Data:     Tue, 7 Apr 2026 07:43:24 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Lemon Crinkle Cookies
 Categories: Cookies
      Yield: 18 Cookies
 
    3/4 c  Granulated sugar (150 g)
      1 lg Lemon; zest of (2 ts);
           - finely grated
    1/3 c  Vegan butter (75 g);
           - melted, slightly cooled
      3 tb Fresh lemon juice (45 ml)
      1 ts Vanilla extract (5 ml)
  1 2/3 c  All-purpose flour (200 g);
           - spooned & leveled
      1 ts Corn starch (3 g)
      1 ts Baking powder (4 g)
    1/4 ts Kosher salt (1.5 g)
    1/8 ts Ground turmeric (0.2 g);
           - for color (optional)
    1/3 c  Powdered sugar (40 g);
           - for rolling
 
  Preparation time: 15 minutes
  Cooking time: 10 minutes
  
  These vegan lemon crinkle cookies bake up soft and chewy, with a sunny
  citrus flavour and a classic powdered sugar crackle on top. Lovely!
  
  In a large mixing bowl, combine the granulated sugar and lemon zest.
  Rub them together with your fingers for about 30 seconds until the
  sugar becomes fragrant and slightly moist. This releases the lemon
  oils and intensifies the flavor.
  
  Add the melted vegan butter to the lemon sugar and whisk until smooth
  and glossy.
  
  Whisk in the fresh lemon juice and vanilla extract until fully
  combined.
  
  Add the flour, corn starch, baking powder, salt, and turmeric to the
  bowl.
  
  Fold gently with a spatula just until no dry flour remains. The dough
  will be soft and slightly sticky. Do not overmix.
  
  Cover the bowl and refrigerate for 60 minutes. Chilling helps the
  cookies hold their shape and develop a proper crinkle texture.
  
  Preheat the oven to 350?F (175?C). Line a baking sheet with
  parchment paper.
  
  Place the powdered sugar in a small bowl.
  
  Scoop about 1 tb of dough per cookie, roll into balls, and generously
  coat each ball in powdered sugar.
  
  Place the cookies on the prepared baking sheet, spacing them about 2"
  apart.
  
  Bake for 10 to 12 minutes, until the edges are set and the tops are
  cracked and crinkled. The centers should still look slightly soft.
  
  Let the cookies rest on the baking sheet for 5 minutes, then transfer
  to a wire rack to cool completely. They will firm up as they cool.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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