LEMON CRINKLE COOKIES
These Lemon Crinkle Cookies are soft, chewy, full of lemon flavor and coated in icing sugar for beautiful crinkle effect. If you love lemon and cookies, then you'll absolutely love these Lemon Crinkle Cookies. So aromatic, bright and best of all easy to make!
Equipment
- Microplane Grater
- Parchment paper
- 1 Teaspoon Cookie Scoop
Ingredients
- 210 g all-purpose flour sifted
- 180 g powder sugar
- 4 g baking powder
- 60 g unsalted butter melted and cooled
- 2 eggs room temperature
- 1/4 cup lemon zest (about 4 lemons)
- 2-3 drops of yellow food gel optional
- 50 g powdered sugar for coating
Instructions
- In a large mixing bowl, combine the sifted flour, powdered sugar, baking powder. Add the eggs, butter, lemon zest and mix to combine into a thick dough (You can either do this by hand or use a electric hand whisk or stand mixer with a paddle attachment). If using, add enough yellow food gel to reach desired shade and mix until combined.
- The dough will be very soft and sticky; do not add any more flour. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Once the dough is chilled, preheat the oven to 350° F. Line 2 cookie sheets with parchment paper. Set aside.
- Place powdered sugar in a small bowl. Scoop 1 teaspoon (about 20 g) of cookie dough; roll cookie dough between hands to get a nice round ball. Roll each ball, one at a time, in the powdered sugar until completely covered.
- Place onto the prepared baking sheet about 2-inch apart as cookies will spread in oven. Repeat the steps with the remaining cookie dough.
- Bake for 10-11 minutes. Do not over bake the cookies. They will have puffed up and will have a crackle on top.
- Allow to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. The cookies will be very soft, but will firm up as they cool.
- Cookies stay fresh, kept in an airtight container, at room temperature for up to 3 days, or freeze.
Notes
- Chilling the dough: The dough is chilled because it is quite sticky, after cooling it, it is much easier to scoop and roll in the powdered sugar without getting dough all over your hands. If it does start to stick to your hands, coating your hands in powdered sugar should help prevent this.
- Vivid yellow colour: If you want a vivid yellow colour, use a few drop of food gel. If you want a natural colour, use ground turmeric ( 1 tsp of turmeric or 2 drops of yellow food gel.) Both ways work perfect.
- Evenly sized cookies: To get evenly sized cookies, weight out the dough using a set of kitchen scales to 20g per cookie before rolling into balls.
- Crackly look: It's best to coat the cookies excessively in powdered sugar before baking as the sugar tends to melt into the cookies. If you want the crackly look you need to coat them excessively so it doesn’t all melt away.
- Cookies Will continue to harden after baking: Remove from oven and allow cookies to cool completely before transferring. Cookies will harden within a few hours to overnight.
- Spoon & sweep method. Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Nutrition
Calories: 75kcalCarbohydrates: 13gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 18mgPotassium: 5mgFiber: 1gSugar: 7gVitamin A: 60IUVitamin C: 0.02mgCalcium: 21mgIron: 0.4mg
Tried this recipe?Let us know how it was!