Lemon crincles

Ingredients

Crinkles

100 grams (3.5 ounces) butter
80 grams (2.8 ounces) sugar
2 eggs
40 milliliters (1.35 ounces) lemon juice
zest of 2 lemons
300 grams (10.6 ounces) flour
1 teaspoon baking powder
1/4 teaspoon baking soda
yellow food dye (optional)
1 teaspoon lemon extract (optional)
powdered sugar for sprinkling

Equipment

Electric Mixer
This gadget will be your best friend in achieving the perfect fluffy texture for your cookie dough. Use the paddle attachment to cream the butter and sugar together with ease.
Sifter
A sifter is essential for ensuring your flour, baking powder, and baking soda are well mixed and lump-free. This step is crucial for even baking.
Cling Film
Wrap your dough tightly in cling film to avoid drying out while it chills in the fridge. This will also make it much easier to shape the dough later.
Baking Sheet
A quality baking sheet ensures even heat distribution. Line it with parchment paper for easy cleanup and to prevent the cookies from sticking.

Instructions

Step 1

1. Beat the butter at room temperature with the sugar until fluffy. Ensure the butter is softened for easier mixing.

Step 2

2. Add the eggs one at a time, beating well after each addition. Cracking the eggs into a separate bowl before adding helps avoid shells in your batter.

Step 3

3. Mix in the lemon juice, lemon zest, and lemon extract (and food dye, if using). Use fresh lemon juice and zest for the best flavor.

Step 4

4. Sift the flour, baking soda, and baking powder into the mixture, and mix quickly until smooth. Overmixing can make the cookies tough.

Step 5

5. Wrap the dough in cling film and refrigerate for several hours or overnight. Chilling the dough helps the cookies maintain their shape.

Step 6

6. Shape small balls of dough, about the size of a walnut, and roll them in fine sugar, then in powdered sugar. Ensure the dough balls are well-coated to create the crinkle effect.

Step 7

7. Place the dough balls in the fridge for another 30 minutes. This helps the cookies crinkle more when baked.

Step 8

8. Roll the dough balls again in powdered sugar after refrigerating. This ensures a thick, even coating of powdered sugar.

Step 9

9. Arrange the cookies on a baking sheet, leaving space between each one. Use parchment paper or a silicone baking mat to prevent sticking.

Step 10

10. Bake in a preheated oven at 356°F (180°C) for 13-15 minutes. The middle may seem soft, and that’s okay. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings

Whether you're hosting a fancy brunch or simply craving a sweet treat with your afternoon tea, these lemon crinkle cookies are versatile enough to fit any scenario. Picture this: a picnic under the sun, a basket filled with these zesty treats, just waiting to be paired with a refreshing iced tea or lemonade. You could also serve these cookies at your next gathering, arranged beautifully on a rustic wooden platter alongside a variety of other homemade goodies like brownies and muffins. For a more sophisticated touch, serve them at an elegant dinner party with a light dusting of powdered sugar and a garnish of lemon zest. On those rainy days, cozy up with a good book and a cup of hot herbal tea, with a plate of these delightful cookies by your side. The burst of lemon flavor will instantly lift your spirits and make the gloomy weather outside fade into the background. Whether you're sharing them with friends or savoring them in solitude, these lemon crinkle cookies are sure to bring a burst of sunshine to any moment.

Variations

For a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to replicate the texture of regular flour. To make these cookies vegan-friendly, replace the butter with a vegan butter substitute, and swap the eggs for a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seed mixed with 3 tablespoons of water, left to thicken for a few minutes). These swaps will ensure that everyone, regardless of dietary preferences, can enjoy these delicious treats.

Faq

Why is my dough too sticky to handle?
If your dough is too sticky, it likely hasn't chilled long enough. Ensure that you refrigerate it for several hours or overnight to make it easier to shape.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but you can use bottled lemon juice if that's what you have on hand. The flavor might be slightly less vibrant.
Why didn't my cookies crack?
If your cookies didn't crack, it could be because the dough was too warm. Be sure to chill the dough properly before baking.
How do I ensure my cookies are soft in the middle?
Do not overbake the cookies. They should still look slightly underbaked in the center when you remove them from the oven; they will continue to set as they cool.
Can I freeze the dough for later use?
Yes, you can freeze the dough. Shape it into balls, roll in sugar, then freeze on a baking sheet. Once frozen, transfer to a freezer-safe container. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Can I add other flavors to the dough?
Absolutely! You can add a touch of vanilla or almond extract, or even fold in some white chocolate chips for an extra treat.