• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

LEMON CRINKLE COOKIES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  3.53 oz butter
• In a mixing bowl, rub the lemon zest and granulated sugar together.
  4.25 oz granulated sugar, 1 lemon zest, 1.25 oz lemon juice, 1 egg, 1 egg yolk
  
• Add in the lemon juice, egg and egg yolk. Mix until combined.

  Fold the all-purpose flour and baking powder until no dry spots remain. Keep the dough in the mixing bowl, film to contact and refrigerate for 2 hours. NOTE: You really want to the dough to be cold when it gets into the oven.
  9.20 oz all-purpose flour, 1 Tbsp baking powder
  

ASSEMBLY

• Preheat oven to 350F/180C. 
• When ready, using a 3-Tablespoon cookie scoop, scoop out the cookie dough. Gently roll it into the powdered sugar and place it directly on your prepared baking sheet, at least 2 inches | 6 cm apart so they have room to grow.
  powdered sugar
  

BAKE!

• Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Crinkles from 12 minutes). It is ready when they are barely golden around the edge and the crack has formed.
  
• Once your Lemon Crinkle Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!