Lemon Crinkle Cookies

Name: Lemon Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: United States
Ingredients: 120 g of butter (unsalted, softened); 150 g of granulated sugar; 1 eggs; 1 lemons (zest & juice); 280 g of flour; 6 g of baking powder; 2 g of salt; 80 g of powdered sugar ((for coating))

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Soft, chewy lemon cookies coated in powdered sugar, recognizable by their cracked surface. A simple recipe with a quick bake, perfect for storing and for making ahead.

Total time: 27 min
Prep: 15 min
Cook: 12 min
Rest: 1 h
Difficulty: Easy
Per person: €0.16

By the CookinBreak team

Ingredients 8

Estimated cost €3.20

Equipment

Mixing bowl
Whisk
Zester
Citrus juicer
Spatula
Plastic wrap
Baking sheet
Oven
Parchment paper

Instructions

Tap a number to check off the step, and a time to start a timer.

Mix the softened butter and the sugar until creamy.

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Add the egg, lemon juice and zest, then mix until smooth.

Add the flour, baking powder and salt. Mix without overworking the dough.

Cover the dough with plastic wrap and refrigerate for at least .

Preheat the oven to 350 °F.

Shape into 25 g balls and roll them generously in powdered sugar.

Arrange them on a baking sheet lined with parchment paper, spacing them apart.

Bake for , until the surface is cracked but still pale.

Let cool on a rack before handling.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Christmas Stuffed Roast Turkey

3 h 30Medium

To drink

Christmas Cranberry & Spice Punch

25 minEasy

Nutrition facts

per serving · estimate

135kcal

Protein2 g6%
Carbs18 g54%
Fat6 g40%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For beautiful cracks, the dough must be very cold and the powdered sugar applied in a thick coating. The colder the dough, the more the thermal shock in the oven accentuates the cracked effect ❄️🔥

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 2 months once baked, in an airtight container.

Storage : How long does it keep?

Keep 3 to 5 days at room temperature in an airtight tin.

Making ahead : Can you make it the day before?

Yes

Raw dough keeps 24h in the fridge, well wrapped. Baked cookies as for batch cooking.

Reheating : How do you reheat it?

Not applicable. The cookies are eaten at room temperature. Reheating can alter the texture.

Variations

Roll the balls generously in powdered sugar.
Let cool on a rack before handling.
Shape into 25 g balls.

Mistakes to avoid

Overworking the dough: mix without overworking it.
Skipping the chill: at least 1 hour in the refrigerator.
Overbaking: the surface should be cracked but still pale.

Frequently asked questions

How do you make lemon crinkle cookies?

Cream the butter and sugar, add the egg, lemon juice and zest, then the flour, baking powder and salt, cover and chill 1 hour, shape into 25 g balls, roll them in powdered sugar and bake 12 minutes at 180 °C.

How do you get the cracked look?

Roll the dough balls generously in powdered sugar before baking: as they bake, the surface splits and stays pale, giving the cracked look.

Why chill the dough?

Cover the dough and refrigerate it for at least 1 hour so it firms up and is easy to shape into 25 g balls.

How many cookies does this make?

This recipe makes 20 cookies, spaced out on a baking sheet lined with parchment paper, then cooled on a rack.