Lemon crinkle cookies are a vibrant explosion of sunshine in every single bite, striking that ideal harmony of sweetness and tanginess for your dessert spread. These delightful morsels, with their gently domed shape and crinkled exterior dusted in powdered sugar, offer a soft and chewy texture that simply dissolves on your tongue. Their lively lemon essence somehow manages to capture the spirit of a summer day in cookie form, making it an enchanting indulgence no matter the occasion.
My lemon crinkle cookie journey began on a rainy afternoon some time ago, where I was desperate for something to brighten up the mood of the day. I looked through my pantry and found a few lemons along with flour and sugar, but I wanted something a little more than just a lemony indulgence. It was then that the memory of my grandmother’s lemon crinkle cookies came in, the same treats she would bake through my childhood years. At family gatherings, they were always sure to be a hit-soft and chewy, but with that right touch of tang..
I decided to recreate that memory, but with a twist. I wanted to achieve a slightly domed shape, reminiscent of my grandmother’s perfectly plump cookies. After several attempts, adjusting the temperature and dough consistency, I finally achieved the desired result. It had the perfect dome-the size that was enough to tempt but didn’t compromise its signature crinkle. Upon that first bite, it transported me right back to those lazy, warm afternoons in my grandmother’s kitchen, where the freshness of lemons in the air was relatively prominent.
Lemon Crinkle Cookies That Melt in Your Mouth
Course: Cake Ideas12
servings30
minutes50
minutes120
kcalIngredients
1½ cups (180g) all-purpose flour
For gluten-free, substitute with a 1:1 gluten-free flour blend.½ teaspoon baking powder
Ensures the slight dome shape without over-rising.¼ teaspoon baking soda
Helps the cookies spread and crackle beautifully.Pinch of salt
Balances the sweetness and enhances the lemon flavor.½ cup (115g) unsalted butter, softened
Can be substituted with margarine for a dairy-free version.1 cup (200g) granulated sugar
Adds sweetness and contributes to the chewy texture.2 large eggs
For eggless, use ¼ cup applesauce or 2 tablespoons of yogurt per egg.1 tablespoon lemon zest
Freshly grated, adds an intense lemon flavor.2 tablespoons fresh lemon juice
Gives the cookies their signature tang.½ teaspoon vanilla extract
Adds a subtle background flavor.½ cup (60g) powdered sugar
For rolling the dough, creating that classic crinkle look.
Steps
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Tip: Ensure your oven is fully preheated before baking to achieve the perfect dome shape. - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Tip: Sifting the dry ingredients can make for a lighter cookie texture. - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Tip: Make sure your butter is truly softened to incorporate more air for a fluffier cookie. - Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
Tip: Use room temperature eggs to prevent curdling of the batter. - Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated. - Cover the dough and refrigerate for at least 30 minutes.
Tip: Chilled dough helps maintain the slight dome shape during baking. - Scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball generously in powdered sugar.
Tip: Coat the dough balls well in powdered sugar to achieve the best crinkle effect. - Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
Tip: For an even dome, gently press down the top of each ball with your palm. - Bake for 10-12 minutes, or until the edges are set and the tops are cracked. The cookies should still be soft in the center.
Tip: Don’t overbake—the cookies will continue to set as they cool. - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: For extra lemony flavor, dust with more powdered sugar mixed with a pinch of lemon zest once cooled.
Emma’s Tips
For that perfect dome shape, make sure your dough is well-chilled before baking. This helps the cookies hold their shape better in the oven. If you notice your cookies are spreading too much, try chilling the dough longer or adding an extra tablespoon of flour.
Just make sure that, for that perfect dome shape, the dough is well-chilled before baking; this helps the cookies retain their shape better in the oven. If too much spreading is going on with your cookies, try chilling the dough a bit longer or add an extra tablespoon of flour.
Serving Suggestions
These lemon crinkle cookies are divine on their own but are elevated to a whole new level when set with fresh berries or a dollop of whipped cream. They even go great with a cup of Earl Grey tea or an ice-cold refreshing glass of mint lemonade. For a presentation on a dessert plate, they should be alongside other citrus desserts such as key lime pie or orange biscotti with zest for a bright and zesty spread.
Nutritional Information
- Calories: 120 per cookie
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 17g
- Dietary Fiber: 0g
- Sugars: 10g
- Protein: 1g
Frequently Asked Questions (FAQ)
Can I freeze the dough?
Yes, you can freeze the dough for up to three months. Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, roll in powdered sugar and bake from frozen, adding an extra 2-3 minutes to the baking time.
Why didn’t my cookies crinkle?
This tends to happen if dough is too warm or cookies weren’t coated heavy enough with powdered sugar. Make sure your dough is well-chilled and liberally coated before baking.
Can I use bottled lemon juice?
Prefer freshly squeezed lemon juice for flavor, but in a pinch, bottled lemon juice is fine. Just make sure it has no added sugar.
How long will these cookies stay fresh?
These will keep soft for about 5 days when stored in an airtight container. You can also refresh them in a low oven at 300°F for just a few minutes, should they start to harden.
Can I make these cookies gluten-free?
Yes, just use a 1:1 Gluten-Free Flour Blend in place of the all-purpose flour.
Why are my cookies flat?
Causes of flat cookies include overmixing the dough, or using butter that is too soft. Make sure your dough is well-chilled before baking.
Dear reader
Have you ever tried this lemon crinkle cookie recipe? I’d be delighted to hear about your experience! Please comment below and let me know how they’ve turned out for you. Make sure to rate the recipe so I can learn from it, too, and if you changed or added any ingredients, please let me know because that’s helpful for all of us in perfecting the best cookie recipes!
These lemon crinkle cookies are a delightful combination of tart, sweet, and chewy—a perfect treat for any lemon lover. The slight dome, vibrant lemon flavor, and beautiful crinkle make them as pleasing to the eye as they are to the palate. Whether you’re baking for a party, a gift, or just because, these cookies are sure to impress.
If you enjoyed this recipe, don’t forget to pin it for later or share it with your friends! Looking for more delicious cookie recipes? Check out my other favorites, like my classic chocolate chip cookies or my spiced oatmeal raisin cookies. Happy baking!
