Introduction
These soft and chewy Lemon Crinkle Cookies are bursting with bright citrus flavor and coated in powdered sugar for a beautiful crinkle effect. Perfect for any occasion, they are easy to make and irresistibly delicious!
Detailed Ingredients with measures
200g granulated sugar
1 tablespoon lemon zest
120ml fresh lemon juice
115g unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
250g all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
60g powdered sugar (for rolling)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes (including chilling)
Yield: 16-18 cookies
Directions
1. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. In a mixing bowl, combine the sugar and lemon zest, rubbing them together to release the citrus oils.
3. Add the softened butter to the sugar and beat until light and fluffy.
4. Mix in the egg, egg yolk, vanilla extract, and lemon juice until fully combined.
5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
6. Cover the dough and chill in the refrigerator for at least 1 hour.
7. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
8. Scoop tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar.
9. Place the dough balls on the prepared baking sheet, spacing them apart.
10. Bake for 10-12 minutes or until the edges are set and the tops appear crinkled.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Detailed Directions and Instructions
Step 1
In a bowl, whisk together 250g all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
Step 2
In a mixing bowl, combine 200g granulated sugar and 1 tablespoon lemon zest, rubbing them together to release the citrus oils.
Step 3
Add 115g unsalted butter, softened, to the sugar and beat until light and fluffy.
Step 4
Mix in 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, and 120ml fresh lemon juice until fully combined.
Step 5
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 6
Cover the dough and chill in the refrigerator for at least 1 hour.
Step 7
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 8
Scoop tablespoon-sized portions of dough, roll them into balls, and coat them generously in 60g powdered sugar.
Step 9
Place the dough balls on the prepared baking sheet, spacing them apart.
Step 10
Bake for 10-12 minutes or until the edges are set and the tops appear crinkled.
Step 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling Time
Chilling the dough is crucial for achieving the crinkle effect and the right texture in the cookies.
Variations
You can add a pinch of salt to enhance the flavor or sprinkle some extra lemon zest on top for an added citrusy zing.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Yield
This recipe yields approximately 16-18 cookies.
Storage Instructions
Room Temperature Storage
Store the Lemon Crinkle Cookies in an airtight container at room temperature for up to 5 days. Ensure they are completely cooled before placing them in the container to maintain their texture.
Refrigeration
For longer storage, you can refrigerate the cookies in an airtight container. They will stay fresh for about 1 week in the refrigerator.
Freezing
To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Serve Lemon Crinkle Cookies alongside a hot cup of tea or coffee for a delightful afternoon snack. For an extra touch, drizzle a simple lemon glaze over the cookies after they cool, or serve with whipped cream and fresh berries for a sweet dessert arrangement. These cookies can also be a charming addition to a picnic or packed lunch.
Nutritional Information
Per cookie (based on a yield of 18 cookies):
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 1g
Nutritional values may vary slightly depending on specific ingredients used and portion sizes.
Ingredient Substitutions
Granulated Sugar
You can replace granulated sugar with coconut sugar for a more natural sweetener, but this may alter the texture slightly.
Unsalted Butter
If you're looking for a dairy-free option, consider using margarine or a non-dairy butter substitute. Coconut oil can also be used, but it might give a slight coconut flavor.
Eggs
For an egg substitute, use ¼ cup unsweetened applesauce or a chia egg (1 tablespoon chia seeds mixed with 2.5 tablespoons water, let sit for 5 minutes) for a vegan version.
All-Purpose Flour
You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free option.
Lemon Juice and Zest
In a pinch, bottled lemon juice can substitute fresh lemon juice, and note that it may have a slightly different flavor. Dried lemon zest is an alternative if fresh zest is unavailable.
Cook Techniques
Whisking Dry Ingredients
To ensure even distribution of the leavening agents and salt, whisk together flour, baking powder, baking soda, and salt thoroughly before adding to the wet ingredients.
Rubbing Lemon Zest with Sugar
By rubbing lemon zest with granulated sugar, you release essential oils from the zest, which enhances the lemon flavor in the cookies.
Creaming Butter and Sugar
Beat the softened butter and sugar until light and fluffy to incorporate air into the mixture, resulting in a lighter cookie texture.
Chilling the Dough
Chilling the dough for at least 1 hour helps solidify the butter, preventing the cookies from spreading too much during baking and allowing the flavors to meld.
Coating in Powdered Sugar
Rolling the dough balls in powdered sugar before baking not only creates a beautiful crinkle effect but also adds a sweet touch to the finished cookies.
Baking Temperature
Baking at the correct temperature (175°C or 350°F) ensures that the cookies cook evenly and develop that desirable crinkled appearance.
Cooling on a Wire Rack
Allowing the cookies to cool on a wire rack after baking helps them maintain their texture and prevents them from becoming soggy.
FAQ
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch, but the taste may differ.
How can I tell when the cookies are done?
Look for set edges and a crinkled top. The cookies should be slightly soft in the center but will continue to firm up as they cool.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Just scoop the balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from the freezer, adding a minute or two to the baking time.
What can I use instead of unsalted butter?
You can substitute unsalted butter with margarine or a dairy-free alternative like coconut oil, but keep in mind that it might alter the flavor.
How should I store the cookies?
Store the cooled cookies in an airtight container at room temperature for up to a week. They can also be refrigerated for longer freshness.
Conclusion
These Lemon Crinkle Cookies are a delightful treat that combines a soft and chewy texture with a burst of citrus flavor, making them perfect for any gathering or sweet moment. Their charming crinkle appearance, dusted with powdered sugar, not only enhances their visual appeal but also adds a touch of sweetness. Easy to prepare and incredibly delicious, these cookies are sure to become a favorite in your baking repertoire.
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