Lemon Crinkles (Printable Recipe Version)
Rich, buttery cookies bursting with fresh lemon zest and juice, dusted in sugar for a sweet, tangy bite.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
5-8 drops yellow food coloring if you want extra color
02 -
1/2 teaspoon vanilla extract
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1 teaspoon finely grated lemon zest
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2 tablespoons fresh lemon juice
05 -
1 large egg
06 -
200 g white sugar
07 -
115 g butter (leave it out to get soft)
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1/4 teaspoon fine salt
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1 teaspoon baking soda
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250 g all-purpose flour
→ For Rolling
11 -
90 g powdered sugar (icing sugar)
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50 g white sugar
# Steps to Make It:
01 -
Pop the pans in the oven and bake 10-12 minutes. When the edges are set but the centers are squishy, pull them out. Give cookies about 5 minutes on the sheets, then move them over to a rack so they can cool off all the way.
02 -
Put those sugar-crusted dough balls onto your prepared pans. Make sure each one has a good 5 cm all around—don't let 'em crowd!
03 -
Plunk each dough ball in regular sugar first, then roll them really well in icing sugar so they're covered all over.
04 -
Scoop bits of cold dough with a tablespoon or small scoop. Use your hands to roll each into a neat ball.
05 -
Switch your oven to 175°C and get two baking trays ready with parchment.
06 -
Throw some plastic wrap over your bowl and pop it in the fridge for at least 2 hours so the dough gets nice and firm.
07 -
Step by step, add the flour mix to the wet stuff. Keep the mixer on low and combine till your dough looks even—don't work it too much.
08 -
Crack in the egg, pour in the lemon juice, zest, vanilla, and food coloring if you're feeling it. Stir till it just comes together.
09 -
Beat the soft butter with all the sugar in your mixer on medium for 2 minutes. It should look pale and puffed up.
10 -
Take a big mixing bowl and whisk up the flour, baking soda, and salt until it all looks blended.
# Extra Information:
01 -
You can bump up lemon flavor with a little lemon extract instead—adding lots of juice might change how thick your dough is.
02 -
If you want those classic cracks, make sure your dough's nice and cold before baking, or else it'll spread too much.