LEMON CRINKLE COOKIES
Ingredients
Cookie Dough
- 150 g (2/3 cup) caster sugar or regular granulated white sugar
- The zest from 2 lemons
- Pinch of salt
- 110 g (1/2 cup) unsalted butter room temperature
- 30 g (2 tbsp) fresh lemon juice
- 105 g 2 eggs room temperature
- 240 g (2 cups) all purpose flour
- 6 g (1+1/4 tsp) baking powder
Coating
- About 30 g (3 tbsp) granulated white sugar
- About 50 g (1/3 cup) powdered sugar
Instructions
Cookie Dough
- In a large bowl place caster sugar and rub lemon zest into sugar with your fingers for about 2 minutes: the sugar becomes slightly yellow because lemon zest released its oil.
- Add butter, salt and mix until smooth, creamy and well combined.
- Add eggs, lemon juice and mix with a whisk until combined: don't worry if it curdles, it's pretty normal and it will fix when you'll add flour.
- Sift in flour and baking powder in two times: gently mix with a spatula until well combined. Do not overmix. You get a soft pretty sticky dough.
- Put the dough in refrigerator for at least 90 minutes: do NOT skip the refrigerating time! You can leave the dough in refrigerator up to 24 hours, but not less than 90 minutes.
Coating
- Use a 4cm-1,5inch ice cream scooper to form the chilled Cookie Dough into balls.
- Coat every cookie ball into granulated sugar, then coat into powdered sugar and place onto a lined tray about 5 cm-2 inch from each other (about 10 cookies for every baking sheet; you get totally 19-21 cookies).
- If you take too much time to form and coat all the cookie balls, you may see that the first cookie balls warmed up a bit and tend to absorb a bit the powdered sugar: in this case make another coat into powdered sugar just immediately befor to bake cookies.
- Bake in preheated fan oven (upper + lower heat) at 180°C-350°F for about 8-9 minutes: they are ready just before the sides slightly become very pale brown.
- Cool down slightly on the baking sheet (do not remove from the baking sheet when still very hot because they are too soft and you can break them), then cool down completely onto a wire rack.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In this recipe the dough refrigerating time is not optional but mandatory!
So please, do NOT SKIP the refrigerating time because the dough is sticky but after the refrigerating time it will turn out perfect.
I put my cookie dough in refrigerator for at least 90 minutes (depends on the season, in hot season I suggest to leave it in refrigerator for more), so I get a pretty not-sticky dough and I can easily roll my cookies.
Remember that to get perfect crinkle pattern on top, you should start from a chilled dough.
Working with chilled dough also helps the sugar coating to not be absorbed, so, if your dough become warm while you’re rolling your cookies, just place it in refrgierator for some minutes.
The best way to always get perfect and sharp crinkle pattern on top of your cookies, is to make a double sugar coating…or, more precisely, a triple one.
Roll your cookie balls in granulated sugar, to create a barrier between cookie dough and powdered sugar; then you can coat your balls in powdered sugar.
When you’ve finished rolling all your cookies twice, then you can make another generous powdered sugar coating, just before putting your cookies in the oven, mostly if you live in a hot climate.
If you live in a very hot climate and your cookie balls warmed too much before you coat them into sugar, place them in refrigerator for some minutes to chill.
In this way you’ll always have perfect beautiful Crinkle Cookies!
