Lemon Crinkle Cookies

These Lemon Crinkle Cookies are the perfect balance of sweet and tangy. They are soft and fluffy, melting almost in your mouth.

• 200 g sugar
• 1 tbsp grated lemon zest
• 0.5 tsp salt
• 100 g melted butter
• 2 large eggs
• 0.6 dl fresh lemon juice
• 1 tsp vanilla sugar
• 280 g all-purpose flour
• 0.5 tsp baking soda

1. Combine sugar and lemon zest in a mixing bowl. For extra flavor, rub the sugar and lemon zest together with your fingers until the mixture feels like wet sand.
2. Whisk in the melted butter, eggs, and lemon juice.
3. Sift in the flour, salt, vanilla sugar, and baking soda. Mix well.
4. Cover and refrigerate for at least 4 hours.
5. Place powdered sugar in a small bowl. Take about 1 tbsp of dough and form round balls, rolling them well in the powdered sugar.
6. Place the balls on two baking sheets lined with parchment paper, leaving some space between them.
7. Bake at 175°C in the middle of the oven for about 12 to 14 minutes, until the tops crack and the bottoms start to turn golden.