Print
Stack of lemon crinkle cookies, white cloth with color dots

Lemon Crinkle Cookies

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 30 medium cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Since Lemon Crinkle Cookies are a crowd-pleaser, let me tell you this is the only recipe you’ll ever need. They’re simply sensational! Perfectly tender, easy to make and with a fresh lemon flavor. I’m hooked.


Scale

Ingredients

  • ½ cup  (115g) butter, softened
  • 1 cup (100g) sugar
  • ½ teaspoon vanilla extract
  • 1 egg, at room t°
  • Grated lemon zest from 1 lemon
  • 2  tablespoon freshly squeezed lemon juice
  • ¼ teaspoon  salt
  • ¼ teaspoon  baking powder
  • 1/8  teaspoon baking soda
  • 1 ½ cups (210g) all-purpose or cake flour
  • ½ cup (60g) powdered sugar, to roll cookies

Instructions

  1. Preheat oven to 350ºF/180ºC.
  2. Line two cookie sheets with wax paper, or grease the bottoms.
  3. In a large bowl with a hand beater, mix butter and sugar well.
  4. Add vanilla, egg, lemon juice and zest and mix well until creamy.
  5. Mix together flour, salt, baking powder and soda, and add it to the butter mixture. (I suggest you sift the baking soda since it can sometimes have lumps that will not disintegrate during baking).
  6. Mix until it forms a ball and is well blended with no dry spots.
  7. The dough at this point might be too soft and sticky to form into balls. Refrigerate it for a few hours until soft but easy to roll between your palms.
  8. Put powdered sugar in a shallow dish or bowl. Make walnut size balls with the lemon mixture, and roll them in the powdered sugar, coating well.
  9. Place them in the baking sheets spacing them a bit.
  10. Bake them for 12 to 15 minutes, until they barely start to color, are crinkled and rather dry on top.
  11. Let cool on wire rack and keep in tins or airtight jars or containers.
  12. I find that they taste more lemony 1 or 2 days after they are baked.

Notes

Tips & tricks for making this recipe:

  • 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.
  • Dough: you can keep it in the refrigerator for several days, just make sure it is covered. Or freeze it up to a month, 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: 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.

Keywords: lemon crinkles, lemon crinkle cookies

shares