You have to like lemon to enjoy these cookies because they are bursting with lemon flavor. These make perfect holiday cookies in winter and are always a big hit with everyone. I love how they bake flat with a crisp on the outside but still soft and chewy on the inside. You can make these any size you want, and yet I like them medium size (that way I can eat more than one). I love cookies coated with powdered sugar before baking because it gives them that crinkle look, which looks really pretty. Don’t you think? I made chocolate crinkle cookies before, but the lemon definitely gets everyone’s attention. And the home smells wonderful when these are baking.
Ingredients and substitutes
Butter – I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter, omit the salt in the recipe.All-purpose flour – I always use all-purpose flour with great success. You do not need any other flour.Cornstarch – Also known as cornflour – I never miss an opportunity to add starch, cornflour, rice flour, semolina. These add a nice crumbly melt-in-the-mouth feel. It also lightens the cookie. Sugar – I’ve used white sugar of course, because I want the yellow color to shine thru. If you choose to use brown sugar, note that it will add a brown tinge to your cookies, as well as give it a slight caramel taste. Lemon zest and juice – You want to use fresh lemon juice for the best flavor and of course, an organic lemon for the zest.Vanilla extract – I like using vanilla extract. And yet, it also tends to color the dough. So, if you need a white or plain white dough, add clear vanilla extract or rose essence. That said, always use a good quality vanilla extract. I know it’s expensive which is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Step by step instructions
Combine flour, cornstarch, baking powder, and salt – and set aside.Cream butter and sugar until light and fluffy.Add lemon zest, and lemon juice followed by the egg – mix well. Then, add the vanilla extract and food gel color – combine well.Lastly, add the all-purpose flour and combine well. Scrape the bowl well to ensure everything is well combined.Cover the dough and let chill in the fridge for 30 minutes.Preheat the oven at 170 C / 340 F.Place powdered sugar in a bowl ready for coating.Roll heaped tablespoon of dough into a ball.Coat them in the powdered sugar.Then, place them on a parchment-lined baking tray. Bake in a preheated oven for 9 to 10 minutes or until the outside starts to get a slight color. When done, remove onto a cooling rack and cool completely.Then transfer to an airtight cookie jar.These cookies will keep for up to 2 weeks.
Frequently asked questions
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title: “Lemon Crinkle Cookies” ShowToc: true date: “2024-10-08” author: “Jenny Deleon”
Just a heads up, these cookies are even better after a day or two. (Can you believe I managed to make them last that long, to test this?!) So, feel free to double the recipe, and trust me, these cookies will get eaten. If you’re looking for more lemon inspiration, check out these recipes for Glazed Lemon Cookies, Sunburst Lemon Bars, and Layered Lemon Cheesecake, For lemony breakfast perfection, these Lemon Rolls are heaven on a plate. Here is the gluten-free recipe for Lemon Crinkle Cookies.
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