Lemon Crinkle Cookies
User Reviews
4.7
Lemon Crinkle Cookies
Description
Lemon Crinkle Cookies feature a base of all-purpose flour, baking powder, salt, butter, and sugar, enhanced by lemon zest, juice, and extract, which provide a pronounced citrus note throughout the cookie. The inclusion of both whole egg and egg yolk contributes to a moist yet slightly crisp texture. The dough is scooped into balls, rolled in powdered sugar, and baked until they have spread slightly, revealing their classic cracked finish. Baking at 350°F for 10 to 13 minutes allows the cookies to set with tender interiors and lightly crisp edges.
The texture balances softness with the coated powdered sugar's slight chew, producing a pleasant mouthfeel that contrasts with the bright lemon flavor. These cookies can be served alongside coffee or tea and make a colorful addition to a cookie platter. Their moderately sweet and tangy profile suits those who enjoy citrus desserts without overwhelming sweetness.
Storing the cookies in an airtight container at room temperature preserves their freshness for several days. The recipe advises careful measuring of flour by scooping and leveling, promoting consistent results. No substitutions or variations are noted, so adhering to specified ingredients and measurements yields the intended texture and flavor.
Ingredients
- 2 cups all-purpose flour (scoop and level to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 10 Tbsp butter softened, unsalted
- 1 cup + 2 Tbsp granulated sugar
- 1 Tbsp lemon from about 2 medium lemons, zest
- 1 egg large
- 1 egg large, yolk
- 1 1/2 Tbsp lemon juice fresh
- 3/4 tsp lemon extract
- 1/2 tsp vanilla extract
- 5 yellow food coloring optional, drops
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
- Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
- Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
- Cool on baking sheet several minutes then transfer to a wire rack to cool.
Notes
- Store cookies in an airtight container at room temperature to maintain freshness.
- For consistent results, scoop and level the all-purpose flour when measuring.
- The lemon zest and juice provide the primary citrus flavor; use fresh lemons when possible.
User Reviews
Overall Rating
4.7
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