Lemon Crinkle Cookies
User Reviews
4.8
Lemon Crinkle Cookies
Description
Lemon Crinkle Cookies use a combination of all-purpose and cake flour with cornstarch, baking soda, and baking powder to create a tender cookie base. Cold butter is creamed with sugar, then eggs and lemon extracts, fresh lemon juice, and zest are blended in to provide distinct citrus notes. Dough balls are rolled first in granulated sugar and then powdered sugar to achieve a signature crinkly, crackled surface after baking at a high temperature. Baking for 11 to 13 minutes yields cookies with a soft center and slightly crisp edges.
The balance of lemon juice and zest ensures these cookies have a refreshing tang that cuts the sweetness of the sugar coating. Rolling the dough in sugar layers contributes to a pleasant texture and an appealing look. They can be enjoyed on their own or served alongside tea or coffee. Resting the cookies on the baking sheet before transferring helps them set and develop optimal texture.
These cookies can be made smaller or larger by size adjustment and baking time. Letting cookies rest on the sheet for at least 15 minutes before cooling on racks prevents excessive gooiness. They also improve in flavor and texture when left overnight.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup butter unsalted, cold, cubed
- 1 1/4 cups sugar
- 2 large egg
- 2 large egg yolk
- 3/4 tsp. vanilla extract
- 3/4 tsp. lemon extract
- 1/4 cup lemon juice fresh
- 2 tsp. lemon zest add more for more lemon flavor
- 2-5 drops yellow food coloring optional
Sugar to roll cookies in:
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 400°F.
- Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar until light and fluffy. 2-4 minutes.
- Then add in the eggs, egg yolks, extracts, lemon juice, lemon zest and food coloring. Blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Gradually add in the flour mixture. Mix until combined. Turn machine off.
- Measure out ~8, 5 oz. cookies (you can of course make smaller if you want!). In a bowl or shallow dish, roll the dough balls in granulated sugar first, and then in powdered sugar next. Place 6 cookies on 1 cookie sheet and 2 on another.
- Bake cookies for 11-13 minutes. Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack. Enjoy!
Notes
- Cookies size affects baking time; smaller cookies bake in about 12 minutes.
- Let cookies rest on the baking sheet for at least 15 minutes before transferring to cool completely to avoid gooey texture.
- Cookies develop better flavor and texture if allowed to sit overnight.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 590kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 154mg | 51% |
| Sodium | 497mg | 21% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 838IU | 17% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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