Lemon Sugar Cookies (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 2 eggs
02 - 60g (½ cup) sugar
03 - 50 ml (3 tbsp.) lemon juice
04 - 30 ml (2 tbsp.) vegetable oil
05 - Zest of ½ lemon

→ Dry Ingredients

06 - 210g (1 ⅔ cup) all-purpose flour
07 - 50g (¼ cup) cornstarch
08 - 1 teaspoon (5g) baking powder

→ For Coating

09 - 120 ml (½ cup) milk
10 - Sugar for sprinkling

# Instructions:

01 - In a bowl, whisk together the eggs, sugar, lemon zest, vegetable oil, and lemon juice until smooth and well combined.
02 - In a separate bowl, mix the flour, cornstarch, and baking powder until evenly distributed.
03 - Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
04 - Cover the dough and refrigerate for 30 minutes to make it easier to handle.
05 - Preheat the oven to 180°C (350°F). Roll the chilled dough into small balls and place them on a baking sheet.
06 - Bake for 15 minutes or until the edges are lightly golden. Let the cookies cool completely.
07 - Dip the cooled cookies in milk, then sprinkle with sugar for a sweet finish.

# Notes:

01 - For extra flavor, add a pinch of salt or experiment with other citrus zests like orange or lime.
02 - Store the cookies in an airtight container at room temperature for up to 5 days.

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