Fall in love with these delicious lemon wrinkled cookies, soft and melty in the middle,
slightly crispy on the outside and intensely fragrant.

A simple and effective recipe, ideal for afternoon tea,
holidays or to enjoy with tea or coffee.

🥣 Ingredients (27–28 pieces)
60 g sugar
Zest of one organic lemon
1 bag of vanilla sugar
300 g flour (T45)
7 g baking powder
Juice of one lemon (≈ 50 ml)
1 egg
100 g softened butter
1 pinch of salt
Sugar + icing sugar for coating
🍪 Practical information
⭐ Quantity: approximately 27–28 cookies (20 g balls)
⭐ Baking time: 15 minutes at 180 °C (350 °F)
⭐ Oven: with fan (keep an eye on them during baking)
👩‍🍳 Preparation

1️⃣ Season with sugar
Mix the sugar with the lemon zest
and let rest for about 10 minutes to let the flavors meld
(this resting time is optional if you’re short on time).

Then add vanilla sugar.

2️⃣ Add dry ingredients.
Stir in flour and baking powder.

Mix.

3️⃣ Stir in the butter
Add the softened butter and mix:
you should get a sandy texture.

4️⃣ Finish the dough
Add the egg, lemon juice and a pinch of salt.
Mix until you have a smooth,
non-sticky dough (this may vary depending on the flour).

5️⃣ Rest
Form a ball, wrap it in cling film and put it in the fridge for 30 minutes.

6️⃣ Shaping