Your face will light up when you take a bite of one of these Lemon Crinkle Cookies because of their chewy texture, soft texture, and zesty lemon flavor. As a result of the combination of their sweet and sour taste, they are the ideal cookie for the warm weather season, but you can also enjoy them during the wintertime. You won’t believe how incredibly airy and light these crinkle cookies are because you simply won’t be able to.
These lemon crinkle cookies are easy to make and are guaranteed to be a hit with anyone who tries them. This appetizing snack is sure to pique everyone’s interest due to its eye-catching bright yellow color and distinctively cracked surface.
The interior of the cookies made using this recipe is tender and pillowy, while the exterior is slightly crisp. These cookies have a zesty, uplifting flavor thanks to the addition of lemon juice and zest, which is sure to win you over.
INGREDIENTS REQUIRED FOR THE RECIPE
- The inclusion of lemon zest is very beneficial to the texture and flavor of crinkle cookies. You can add additional lemon zest if you want a stronger lemon flavor without also having to increase the amount of liquid in the recipe.
- It is imperative that you use unsalted butter if you do not want the cookies to have a salty flavor. Because different brands of salted butter include variable quantities of salt, you are going to need to season it according to your own preference.
- You’ll need lemon zest, so after you’re done, squeeze the lemons for some fresh lemon juice. Although bottled lemon juice surely has its benefits, nothing can compare to the flavor of fresh lemons that have been squeezed right before your very eyes.
- Make sure the baking soda you’re using hasn’t gone bad before you start using it.
- Before placing the cookie dough in the oven, rolling it in powdered sugar gives the cookies a crinkled appearance that is accentuated as the cookies spread out in the oven.
MEASUREMENTS FOR INGREDIENTS
- 1 cup granulated sugar (200g)
- 1 tablespoon grated lemon zest
- ½ teaspoon salt
- ½ cup unsalted butter melted (113g)
- 2 large eggs
- ¼ cup fresh lemon juice (60ml)
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour (280g)
- ½ teaspoon baking soda
- ¾ cup confectioners’ sugar (98g)
NUTRITIONAL VALUE
- Calories: 131kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 3g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 1g
- Trans Fat: 0.2g
- Cholesterol: 24mg
- Sodium: 77mg
- Potassium: 23mg
- Fiber: 0.4g
- Sugar: 12g
- Vitamin A: 138IU
- Vitamin C: 1mg
- Calcium: 6mg
- Iron: 1mg
OTHER DETAILS
Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 4 hours 32 minutes
Servings 24 cookies
Calories 131kcal
Equipment
- Mixing Bowls
- Cookie sheets
- Spring-loaded scoop
- Wire cooling rack
DIRECTIONS FOR MAKING THIS RECIPE
- Getting ready to make lemon juice by removing the lemon zest.
- In a large basin, combine the sugar, lemon zest, and salt, and whisk the mixture until it is smooth. This will cause more of the sugar’s taste to be released into the mixture as you rub the sugar and zest together until the combination feels like wet sand.
3. When the eggs have been beaten, add them to the sugar along with the lemon juice, vanilla extract, and melted butter. Whisk until everything is mixed.
- Whisk it until it is completely smooth.
5. Whisk the flour and baking soda together in a low-volume basin before adding to the recipe. Put it in the ingredient list for the liquids.
- Fold the sugar and flour together until they are thoroughly combined. It is advisable to place the container with the lid on into the refrigerator for a minimum of 4 hours and a maximum of 12 hours.
7. Using a cookie scoop, form the dough that has been refrigerated into a total of twelve balls. By rolling cookie dough scoops between your palms, you may form them into balls that are silky to the touch.
8. Form a ball out of each piece of dough, then roll the balls in the powdered sugar until they are completely covered. Bake the dish for 12 to 14 minutes to achieve a bottom that is softly browned and a surface that is lightly cracked. After two minutes, take the baking sheet out of the oven and replace it with a wire rack so that the lemon crinkle cookies can continue cooling in the oven. Repeat the previous procedures of scooping, rolling, and baking using the dough that was left over.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- If the eggs are at room temperature when they are added to the batter, the mixture will come together more smoothly. If eggs have been left in the refrigerator, they can be rewarmed by placing them in a dish filled with hot water from the tap.
- Zest the lemon before you squeeze it to get the most juice out of it. When zesting the lemon, you should only use the yellow part of the peel. The layer that can be found beneath the white surface is acidic.
- You may obtain more juice out of the lemons by rolling them under your fingers on the counter. This will help release more of the lemon’s flavor.
- If you overmix the batter, the biscuits will have a dense texture when they are baked.
- A short rub on the zest will cause the oils to be released, which the sugar will then be able to absorb. Do not miss this step; doing so brings out the lemon flavor in the crinkle cookies much more than if you had done so.
- It is important to work quickly when rolling out the cookie dough and dusting it with powdered sugar in order to avoid the cookie dough from becoming overheated before it is baked.
- It is important to weigh the flour if you want accurate outcomes. If you do not have a scale, you can still accurately measure flour by first fluffing it with a spoon, then sprinkling it into measuring cups, and finally leveling it off with a knife. This method is described in the next paragraph. If you follow these steps, there is no way for you to put too much flour into a cup.
FAQs
I CAN’T FIGURE OUT WHY MY CRUMB COOKIES AREN’T CRACKLING?
When baking lemon crinkle cookies, just bake one sheet at a time. As the cookies spread, the drying out of the top from direct contact with the heat source creates the characteristic crinkle. Using two sheet pans instead of one will reduce the amount of wrinkling caused by uneven heating.
HOW SHOULD I HANDLE DOUGH THAT REFUSES TO ROLL?
Chill the dough in the fridge for longer if it’s too sticky to roll. Cookies can benefit from a touch of extra flour, but adding too much flour to the dough will make them dense and prevent them from spreading.
CAN I SUBSTITUTE ANOTHER CITRUS FRUIT?
You can use lime or orange juice and zest in place of the lemon juice and zest if you like.
WHEN I BAKE COOKIES, THEY NEVER TURN OUT RIGHT?
The dough must be chilled before use. If the cookies spread too much in the oven, it’s because the dough wasn’t cool enough before it went in. If the dough is still warm after being rolled into balls, refrigerate them again before dusting with powdered sugar.
WHERE SHOULD I KEEP THE COOKIES?
The cookies have a five-day shelf life if stored in an airtight container at room temperature. If you don’t want the powdered sugar to get rubbed off, be careful when handling the cookies.
TO FREEZE THESE COOKIES, HOW DO I?
After the lemon crinkle cookies have cooled, place them on a baking sheet lined with parchment paper and flash freeze. Once frozen, store in an airtight container for up to four months in the freezer.
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