A while back I baked some delicious chocolate crinkle cookies, but this week I decided to try out some lemon ones. I did make 1-2 alterations to the original recipe, but I will point everything out below. They turned out light, soft, and with a very lemony aroma. If you’re looking for something basic, especially if you have 1-2 lemons to spare, this one is for you! By the way, you can watch how I baked them on my Instagram 🙂
Lemon Crinkle Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla powder*
- 1 cup & 1 tablespoon granulated white sugar
- 10 tablespoons (140 gr.) softened butter
- 1-2 tablespoons lemon zest**
- 1 egg
- 1 egg yolk
- 1 1/2 tablespoons lemon juice
- 1/2 cup powdered sugar
*the original recipe uses 1/2 teaspoon vanilla extract
**I used 2 tablespoons because I skipped lemon extract (the original recipe uses 3/4 teaspoon lemon extract), but I think 2 might be too much, so unless you want something zesty, stick to 1 tablespoon.
Pre-heat your oven to 180°C/350°F. In one bowl whisk together your dry ingredients, namely your flour, salt, baking powder, and vanilla powder. In a separate bowl beat your butter, sugar, and lemon zest. Then add the egg and the egg yolk. Mix in your freshly squeezed lemon juice. Finish by adding the dry ingredients; make sure you don’t add everything in one go. Also, if you are using an electric mixer like me, don’t forget to periodically scrape the sides of your bowl to ensure an even mix. The end result will be a creamy, yellow mixture smelling of lemons!
Put the powdered sugar in a plate or bowl, as this is where you will be dipping your cookie balls in. Prepare one or perhaps two baking trays by lining them with parchment paper. Take some dough and roll it into a ball; I weighed the first one and then tried to make the rest the same size. Following that, you should roll the ball in the powdered sugar, making sure it is evenly coated. Repeat until you use up all of your cookie dough. I ended up with 20 cookies, each weighing about 25-30 grams, but you can definitely make them even smaller. Also, they do spread a bit, as you can tell by my photos, so make sure there is enough space between them. Bake for minimum 10-13 minutes; in my oven it took about 20 minutes.
Allow the cookies to cool for at least a few minutes before you transfer them onto a plate. You can eat them right away, while they are still warm, as they will be even softer. Otherwise, you can easily store them in an air-tight container for a few days. Mine all finished within 2 days essentially and I myself only ate one 😀 Per my sister’s words (I asked her to describe the cookies :D), they were zesty, soft, and crumbly. If you follow me, you will know I tend to go for quite homey recipes with fairly easy-to-find ingredients, and this is definitely one of those. It’s great if you want a quick batch for breakfast, as an afternoon snack, or as a treat for your guests coming over.
Until next time!