Lemon Crinkle Cookies (with video!)

As far as lemon cookies go, these are insanely good. And truth is that I’m not, in essence, a cookie person. I'm more of a cake fiend.

I told you before how I take all my baking to the office. These little lemony things brought raves and more raves. Pretty much like the brownie cookies, or the Mexican wedding cookies. The conclusion is that not being a cookie person is my issue, you're all fine.

They are soft and lemony and keep well for days. I dare say the lemon flavor intensified after a few days.

What are crinkle cookies?

They're simple lemon cookies that get rolled in powdered sugar before baking so the cracks that happen when the cookies bake are more visible as there's a contrast in colors.

Why do they crack? Because the outer edge of the cookie stops expanding while the center is still raw. As it keeps baking, the center starts cracking looking for a place to grow.

Ingredients

They are few and easily available.

• Lemon: both lemon zest and juice are used for a great lemon flavor.
• Sugar: white granulated sugar is used for the cookie dough.
• Powdered sugar: it's used for the outside coating and there's no substitution.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Egg: fresh, large.
• Flour: you can use all-purpose flour or cake flour, both work.
• Baking powder and baking soda: they're used as leaveners so make sure they're not expired. Sift them before adding as they (especially the baking soda) can be clumpy.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.

How to make crinkle cookies

They are very simple, like most drop cookies.

• Cookie dough: it's a simple recipe where you mix all the ingredients until well incorporated. The final mixture (image below) is soft so it needs refrigeration before you can roll and bake them.
• Powdered sugar: roll them in a heavy layer. That way the contrast of colors will be more noticeable. Spoiler alert! Being this a lemon cookie dough with a pale color to start with, the contrast with the white sugar will not be dramatic like for example the chocolate mint crinkles.

Kitchen notes

• Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Lemon: use fresh lemon juice and don't skip it, it makes all the difference. You can use less though, maybe 1 tablespoon instead of two. The amount of lemon zest can vary according to your taste. I don't recommend increasing the amount of juice because it adds liquid to an already somewhat soft cookie.
• Extra lemon flavor: use up to a teaspoon more lemon zest or add pure lemon extract or lemon paste. Unless you regularly use them, start small and see how you like them. I use pure ones like Nielsen Massey pure lemon extract or Mc Cormick culinary pure lemon extract. There are artificially flavored ones that you can use if you know are good, like Frontier lemon flavor.
• Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it for up to a month, well wrapped in plastic. As I said before, the dough can be more or less sticky depending on the weather, the size of the egg, and the amount of juice you use. You might need to refrigerate it before making the balls.
• Baking: I like them rather soft, but you can keep them a few minutes longer. They will color more and be crunchier. The effect of the sugar will be somewhat lost, but the flavor will be fantastic. Keep in mind what I said about the cracks: each batch will deliver different patterns and sometimes the sugar melts almost completely.
• Storing crinkle cookies: keep them in tins, containers, or jars with tight-fitting lids. You might taste more lemon flavor a few days after you bake them.
• Variation: skip the rolling in powder sugar and bake fabulous regular lemon cookies. They will be more lemony and less sweet. I love this version. Love it.