Lemon Crinkle Cookies are a vibrant, tangy treat with a soft, fudgy centre and a sugary crinkle coating that gives them their signature look.
Ingredients (Makes about 24 cookies):
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Yellow food colouring (optional, for a brighter hue)
- ½ cup powdered sugar, for rolling
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Directions:
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1. Prepare the Dough:
1. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a larger bowl, cream butter and sugar until light and fluffy (about 2 minutes).
3. Beat in the egg, followed by the lemon juice, lemon zest, vanilla, and food colouring (if using).
4. Gradually add the dry ingredients and mix until a soft dough forms.
5. Cover and chill dough for 1–2 hours (important for crinkle effect and flavour).
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2. Shape and Roll:
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop chilled dough into 1 tbsp-sized balls, then roll each generously in powdered sugar.
3. Place 2 inches apart on the prepared baking sheet.
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3. Bake to Crinkled Perfection:
- Bake for 10–12 minutes, until cookies are puffed, cracked on top, and just set in the centre.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Serve & Store:
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies or raw dough balls for up to 2 months.
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Optional Variations:
- Add white chocolate chips for a sweet creamy twist
- Mix in a pinch of turmeric or yellow food dye for brighter colour naturally
- Use lime or orange zest for citrus variation
- Sandwich them with lemon curd for a fancy cookie sandwich!