Introduction & Inspiration
These Lemon Crinkle Cookies are a burst of sunshine in every bite! I love the combination of the bright, tangy lemon flavor, the soft, chewy texture, and the beautiful crackled appearance. They’re as pretty as they are delicious.
The inspiration for this recipe came from my love for classic crinkle cookies, often associated with chocolate. But I wanted to create a version that was bursting with fresh, citrusy flavor. Lemon was the perfect choice.
I experimented with different ratios of ingredients and techniques. Until I found the perfect balance of lemon zest, lemon juice, and a touch of turmeric for a vibrant yellow color. This recipe is the delightful result.
These cookies are perfect for any occasion, from a spring or summer gathering to a simple afternoon treat. They’re a guaranteed crowd-pleaser. And they’re surprisingly easy to make.
Nostalgic Appeal (with a Bright, Citrusy Twist)
Crinkle cookies, with their distinctive crackled tops and soft, chewy centers, are a classic cookie that evokes a sense of nostalgia for many. They remind me of childhood bake sales, holiday cookie exchanges, and the simple joy of a homemade treat.
These Lemon Crinkle Cookies take that familiar cookie and add a bright, citrusy twist. It’s a way to enjoy a classic cookie in a new and exciting way. Familiar, yet unique.
There’s something inherently satisfying about the combination of a soft, chewy cookie and the refreshing flavor of lemon. It’s a flavor combination that’s both comforting and invigorating.
It’s the kind of cookie that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a glass of milk or a cup of tea.
Homemade Focus (and the Magic of Simple Baking)
I’m a strong advocate for homemade baked goods, and these Lemon Crinkle Cookies are a perfect example of why. Making your own cookies allows you to control the ingredients and the quality. It’s a rewarding baking experience.
Store-bought cookies often lack the fresh, vibrant flavor and the soft, chewy texture of homemade. When you bake them yourself, you can use high-quality ingredients. And avoid any artificial flavors.
This recipe is a testament to the fact that homemade cookies don’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the joy of baking. And to enjoy the deliciousness of homemade cookies.
Flavor Goal
The flavor goal of these Lemon Crinkle Cookies is to achieve a bright, tangy, and intensely lemony flavor. With a soft, chewy texture and a beautiful crackled top coated in powdered sugar.
The lemon zest and fresh lemon juice provide the signature citrusy flavor. The granulated sugar adds sweetness. The butter contributes richness and tenderness.
The combination of all-purpose flour, baking powder, and baking soda creates a soft and chewy cookie. The turmeric adds a vibrant yellow color that enhances the lemon theme. It’s all about balance.
The powdered sugar coating not only adds sweetness. But also creates the distinctive crackled appearance as the cookies bake. The overall effect is a cookie that’s both beautiful and incredibly delicious.
Ingredient Insights
Let’s take a closer look at the ingredients.
All-purpose flour forms the base of the cookies. Baking powder and baking soda are leavening agents that help the cookies rise and create a soft, chewy texture.
Ground turmeric adds a vibrant yellow color to the cookies. This is a key ingredient for achieving that sunny, lemon-y appearance. Kosher salt enhances the flavors of the other ingredients.
Granulated sugar, divided, adds sweetness to both the cookie dough and the coating. Lemon zest is crucial.
Unsalted butter, softened, provides richness and flavor. A large egg and a large egg yolk, at room temperature, add richness and structure.
Lemon juice enhances the lemon flavor and adds a touch of tanginess. Vanilla extract complements the other flavors.
Finally, powdered sugar is used for coating the cookies before baking, creating the signature crackled top.
Essential Equipment
You’ll need a few basic baking tools:
A medium bowl for whisking together the dry ingredients.
A stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl) for creaming the butter and sugar.
A work surface (such as a countertop or cutting board) for chilling and shaping the dough.
Baking sheets lined with parchment paper.
Medium bowls: for sugar coating.
A 1 ½-inch scoop (or a spoon) for portioning the dough.
That’s it! This recipe is relatively simple in terms of equipment.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 2 â…“ cups all-purpose flour, plus more for rolling and stamping
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. ground turmeric
- ½ tsp. kosher salt
- 1 cup granulated sugar, divided
- 2 Tbsp. lemon zest
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup lemon juice
- 1 ½ tsp. vanilla extract
- 1 ½ cups powdered sugar
These are the quantities from the recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the butter, lemon zest, and lemon juice.
Step-by-Step Instructions
Ready to bake some vibrant Lemon Crinkle Cookies? Here’s a detailed, step-by-step guide:
1. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground turmeric, and kosher salt until evenly combined. Set aside.
2. Cream Butter, Sugar, and Lemon Zest:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), combine ¾ cup of the granulated sugar and the lemon zest.
Rub the mixture between your fingers to release the lemon oils into the sugar. This step intensifies the lemon flavor.
Add the softened butter to the sugar-lemon zest mixture.
Beat on medium speed until light and fluffy, 3 to 4 minutes.
3. Add Eggs, Lemon Juice, and Vanilla: Scrape the bottom and sides of the bowl with a rubber spatula.
Add the egg, egg yolk, lemon juice, and vanilla extract.
Beat on medium speed until incorporated, about 30 seconds.
4. Gradually Add Dry Ingredients:
With the mixer on medium-low speed, gradually add the flour mixture to the wet ingredients.
Beating until just combined after each addition. Be careful not to overmix the dough.
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for at least 1 hour, or up to overnight. This chilling step is important.
6. Preheat Oven and Prepare Baking Sheets:
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
7. Prepare Sugars for Coating:
Place the powdered sugar in a medium bowl.
Place the remaining ¼ cup of granulated sugar in another medium bowl.
8. Shape and Coat the Cookies:
Using a 1 ½-inch scoop (or a spoon), scoop out rounded portions of dough (about 1 ½ tablespoons each).
Drop one dough ball into the bowl of granulated sugar and roll to coat.
Then, place the dough ball in the bowl of powdered sugar and roll to heavily coat. The powdered sugar is what creates the crackled effect.
9. Arrange on Baking Sheets:
Transfer the coated cookie dough balls to the prepared baking sheets. Spacing them at least 2 inches apart.
Repeat with the remaining dough, working in batches of 6 to 7 cookies per sheet.
10. Bake:
Bake until the tops of the cookies are crackly and the bottoms are lightly browned, 12 to 14 minutes.
11. Cool: Let the cookies cool on the baking sheets for 2 minutes.
Transfer the cookies to a wire rack to cool completely, about 30 minutes.
Enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes happen. Here are some potential issues:
Problem: The cookies are spreading too much.
Solution: Make sure you’re chilling the dough for at least 1 hour before baking. Also, make sure your oven is preheated to the correct temperature.
Problem: The cookies are not crackling.
Solution: Make sure you’re rolling the dough balls generously in powdered sugar before baking. The contrast between the moist dough and the dry powdered sugar is what creates the crackles. Also, make sure your baking powder and baking soda are fresh.
Problem: The cookies are too dry.
Solution: Make sure you’re not overbaking the cookies. They should be just lightly browned on the bottoms. You can also add a bit more lemon juice to the dough next time.
Problem: The cookies are too flat.
Solution: Chilling the dough is essential.
Problem: Cookies are sticking. Solution: Use parchment paper.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the dough.
Tip: If you don’t have a cookie scoop, you can use a spoon to portion out the dough.
Tip: To make sure your cookies are evenly sized, use a kitchen scale to weigh the dough balls.
Variation: Add a pinch of ground ginger or nutmeg to the dough for a warm, spicy flavor.
Variation: Use lime zest and lime juice instead of lemon for a lime crinkle cookie.
Variation: Dip the cooled cookies in melted white chocolate for an extra layer of sweetness and flavor.
Variation: Add a few drops of yellow food coloring to the dough for a more vibrant yellow color.
Variation: Add some poppy seeds.
Serving and Pairing Suggestions
These Lemon Crinkle Cookies are perfect for any occasion:
Serving Suggestions:
Serve them at room temperature.
Serve them with a glass of milk, a cup of tea, or a cup of coffee.
Serve them as a dessert or snack.
Serve them at a tea party, a brunch, or any gathering.
Package them in a decorative tin or box for a lovely homemade gift.
Pairing Suggestions:
These cookies pair well with a variety of beverages.
A cup of Earl Grey tea or other black tea.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A dessert wine, such as a Moscato d’Asti.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cookie (depending on the size and the specific ingredients used):
- Calories: Approximately 120-150
- Protein: 1-2 grams
- Fat: 6-8 grams (mostly from the butter)
- Carbohydrates: 15-18 grams
- Fiber: Less than 1 gram
This is just a rough estimate. These Lemon Crinkle Cookies are a relatively rich and buttery treat. Due to the butter and sugar content.
They do provide a small amount of protein and fiber. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Lemon Crinkle Cookies
Description
These Lemon Crinkle Cookies are a burst of sunshine in every bite! I love the combination of the bright, tangy lemon flavor, the soft, chewy texture, and the beautiful crackled appearance
Ingredients
- 2 â…“ cups all-purpose flour, plus more for rolling and stamping
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. ground turmeric
- ½ tsp. kosher salt
- 1 cup granulated sugar, divided
- 2 Tbsp. lemon zest
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¼ cup lemon juice
- 1 ½ tsp. vanilla extract
- 1 ½ cups powdered sugar
Instructions
1. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground turmeric, and kosher salt until evenly combined. Set aside.
2. Cream Butter, Sugar, and Lemon Zest:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), combine ¾ cup of the granulated sugar and the lemon zest.
Rub the mixture between your fingers to release the lemon oils into the sugar. This step intensifies the lemon flavor.
Add the softened butter to the sugar-lemon zest mixture.
Beat on medium speed until light and fluffy, 3 to 4 minutes.
3. Add Eggs, Lemon Juice, and Vanilla: Scrape the bottom and sides of the bowl with a rubber spatula.
Add the egg, egg yolk, lemon juice, and vanilla extract.
Beat on medium speed until incorporated, about 30 seconds.
4. Gradually Add Dry Ingredients:
With the mixer on medium-low speed, gradually add the flour mixture to the wet ingredients.
Beating until just combined after each addition. Be careful not to overmix the dough.
5. Chill the Dough:
Cover the dough and chill it in the refrigerator for at least 1 hour, or up to overnight. This chilling step is important.
6. Preheat Oven and Prepare Baking Sheets:
Preheat the oven to 350°F (175°C).
Line baking sheets with parchment paper.
7. Prepare Sugars for Coating:
Place the powdered sugar in a medium bowl.
Place the remaining ¼ cup of granulated sugar in another medium bowl.
8. Shape and Coat the Cookies:
Using a 1 ½-inch scoop (or a spoon), scoop out rounded portions of dough (about 1 ½ tablespoons each).
Drop one dough ball into the bowl of granulated sugar and roll to coat.
Then, place the dough ball in the bowl of powdered sugar and roll to heavily coat. The powdered sugar is what creates the crackled effect.
9. Arrange on Baking Sheets:
Transfer the coated cookie dough balls to the prepared baking sheets. Spacing them at least 2 inches apart.
Repeat with the remaining dough, working in batches of 6 to 7 cookies per sheet.
10. Bake:
Bake until the tops of the cookies are crackly and the bottoms are lightly browned, 12 to 14 minutes.
11. Cool: Let the cookies cool on the baking sheets for 2 minutes.
Transfer the cookies to a wire rack to cool completely, about 30 minutes.
Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Lemon Crinkle Cookies baking adventure. Summary below:
Summary: These Lemon Crinkle Cookies are soft, chewy, and bursting with bright lemon flavor. They’re made with a simple dough that’s infused with lemon zest and juice, then coated in granulated sugar and powdered sugar before baking to create a beautiful crackled top.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. You can also bake the cookies and store them in an airtight container at room temperature for up to 1 week.
Q: Can I freeze these cookies?
A: Yes, you can freeze baked and cooled cookies. Place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
Q: I don’t have any lemons. Can I use bottled lemon juice?
A: While fresh lemon juice and zest are preferred for the best flavor, you can use bottled lemon juice in a pinch. However, the flavor may not be as vibrant. You will not be able to substitute for the zest.
Q: Can I make these cookies gluten-free? A: Yes, you can.
Q: Can I make these cookies without the turmeric? A: Yes, you can. It is mainly for color.