[With Video]

Melts in your mouth soft and light lemon cookies loaded with real Lemon flavour.

About Lemon Crinkle Cookies

This is a soft and light cookie that are loaded with lemon flavour. Both lemon juice and zest are used in the dough to give them great lemon aroma; no artificial flavouring used. It’s a one bowl cookie dough recipe which is pretty simple to make. The individual cookie doughs are rolled in two textures of sugar to give the beautiful crinkles on top. This is such a great cookie to enjoy specially in Spring and Summer.

I am not a Lime/Lemon fan but I love having these cookies. The instantly lift up my mood with their aroma and melt-in-the-mouth lightness. The use of fresh Lemon not only gives these cookies great aroma but it helps them achieve light weight which just melts in your mouth. The cookies are not sour, the balance of sugar and lemon juice is just perfect in the recipe to make them sweet and aromatic.

Recipe Video: Lemon Crinkle Cookies

I have created a recipe video for making these Lemon crinkle cookies and have posted the video on my YouTube channel Bubli’s World Cuisine. It’s a step by step visual demonstration on how to make this flavourful simple cookies at home. To see the recipe in action from start to finish, please click on the video. And for a printable version of this recipe please check the recipe card at the end of the blog:

What makes them so special?

These cookies are really pretty. The crinkles on top makes them look absolutely gorgeous. They are such mood enhancers. They are flavourful and brings joy to parties. I specially love to take them to friends and family. I always look for recipes that make great gifts for casual home visit and these are one of them. Recently I made them for a tea gathering and they were a hit! Everyone loved them for their melt in the mouth attribute and to top that their gorgeous look. I must say the crinkles on the top are just wow. Oh and kids just love them. It’s refreshing and makes such a light treat for them.

Ingredients

Lemon: Both fresh lemon juice and zest have been used in this recipe. The combination of both makes these crinkle cookies so flavourful and not overpowering.

Butter: Make sure to use unsalted butter for the recipe. And always bring butter to room temperature.

Sugar: For the dough only white granulated sugar is used which gives these cookies it’s sweetness. For getting the crinkles on top both granulated white sugar and caster sugar is used. please don’t skip one.

Egg: Make sure egg also is at room temperature.

Vanilla Extract: Try to use quality pure vanilla. It makes great difference in flavour

Cake Flour: Cake flour has lower Gluten protein and hence it makes these cookies soft and light.

Baking Powder: This crucial ingredient helps the cookies become light.

Baking Soda: It helps the cookies rise and become light and fluffy.

Food Colour: This is completely optional but using little yellow food colour gives these cookies the best look. Please use gel food colour.

Please Scroll down below to recipe box for measurements.

Top Tips for making no fail Lemon crinkle cookies:

Use fresh Lemon juice and no artificial stuff. You will get amazing lemon freshness.

Try to use quality Vanilla.

Use of Food colour is optional but it really helps these cookies get their nice bright look.

Chill before making the dough balls. It helps them achieve lightness and becomes softer.

Use measurement spoon for dough balls to make same sized cookies.

HOW TO MAKE Lemon Crinkle Cookies:

Ingredients

Sugar – 80 g

Zest of 1 Lemon

Unsalted Butter – 50 g

1 Egg

1 tsp Vanilla Extract

15 ml Lemon Juice

Cake Flour – 150 g

Baking Powder – 1/2 tsp

Baking Soda – 1/2 tsp

Yellow food colour (Optional)

White granulated Sugar for rolling the dough

Caster Sugar for rolling the dough

Instructions

First take zest from one lemon and mix it with white granulated sugar.

Beat butter until fluffy around 1-2 minutes and then add lemony sugar and beat for another 1-2 minutes. 

Add Vanilla extract, Egg and fresh Lemon juice to the mixture and combine.

Add some food colouring to the batter but it’s optional. Sieve in Cake flour, Baking powder and Baking soda and mix well. Chill the dough in refrigerator for 1 hour with cling film on.

After chilling, make dough balls. Roll them in White granulated Sugar first and then in Caster sugar.

Place the balls in baking tray lined with parchment paper. Make sure to leave some gap as they spread. Bake at 170 C for 10-12 minutes. Enjoy!!

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