Lemon Crinkle Cookies
These lemon crinkle cookies are the perfect treat, beautiful and delicious and great for gift giving. They are also dairy-free and a good way to get the kids baking.
If you’ve never had crinkle cookies before, these are going to be an exceptional experience. They have a lovely lemony taste, a soft creamy centre and a crinkly sugar layer on the outside. As the cookies bake in the oven and spread, they create this crinkle effect on the top that not only looks impressive but tastes amazing too.
If you decide to give these a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this yummy lemon crinkle cookie recipe all you need are these ingredients:
- Neutral-tasting oil (vegetable or sunflower)
- Caster or granulated white sugar
- Vanilla extract, sugar or paste
- Lemons
- Medium eggs
- Plain or all-purpose flour (BL55)
- Grated coconut
- Turmeric (optional)
- Baking powder
- Icing sugar
I highly recommend adding a good pinch of salt to your biscuit doughs. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or self-contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
This lemon crinkle cookie recipe is very versatile and you can have fun trying different flavour twists!
Here are a few suggestions:
Saffron and cardamom cookies: Add a few saffron threads to the oil and 1/2 tsp of ground cardamom with the flour. Remove the lemon juice, zest and turmeric.
Amaretto cookies: Add 1/2-1 tsp almond extract with the oil. Removing the lemon juice, zest and turmeric.
Orange cookies: Replace the lemon juice and zest with the zest of 2 oranges or a little oil extract.
Flour substitution: These lemon crinkle cookies are easily converted to being gluten-free. Just replace the flour with a 1:1 gluten-free baking flour.
What combination would you choose for your crinkle cookie recipe?
Let me know in the comments!
EQUIPMENT SUGGESTIONS
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
NUTRITION
Serving: one lemon crinkle cookie
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
These lemon crinkle cookies are best served on the day of baking, warm and crispy from the oven. Store them in an airtight container for up to a week, they will soften as time goes by.
Freezing: I recommend freezing the dough in balls without the icing sugar. After defrosting for half an hour, coat them with the icing sugar prior to baking.
Alternatively, they can be frozen once baked for up to 1 month.
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READY TO MAKE YOUR LEMON CRINKLE COOKIES ?
Lemon Crinkle Cookies
INGREDIENTS LIST
- 60 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
- 160 g caster or granulated white sugar
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 2 whole unwaxed lemons ( zested )
- 2 medium/US large eggs
- 250 g plain or all-purpose flour (BL55)
- 80 g shredded coconut
- 0.5 tsp ground turmeric (optional for natural yellow colouring )
- 1 pinch fine sea salt
- 1 tsp baking powder
- 60 g icing sugar (US powdered sugar)
Preparation
- Cookie dough: To a large bowl or a food mixer, add the oil, sugar, vanilla and lemon zest. Mix until well combined.
- Add the eggs one at a time, mixing in-between each addition until smooth and shiny.
- Add the sieved flour, grated coconut, baking powder, turmeric if using and salt and stir until combined.
- Resting the dough: Chill the dough for 2 hours or longer, even overnight if possible. (see notes)
- Preheat the oven 170°C fan / 375°F / Gas 5
- Line a baking tray with parchment paper or a silicone mat and set it aside.
- Shaping: Place the icing sugar in a bowl. Divide the cookie dough into 16 balls. If you find the dough is a little sticky, I usually wet my hands with a little water, which makes it easier to roll. and then gently roll in the bowl of icing sugar to coat.
- Place the coated cookie balls on the prepared baking tray. (You may not be able to bake all the cookies at once as they need space around them as they bake to spread. I use a silicone mat (30 x 40cm) on my baking tray and this allows me to bake a maximum of 20 cookies at one time). I tend to bake in 2 batches.
- Baking: Bake for 7-8 minutes or until the edges are set. (See notes)
- Allow the cookies to cool for 2-3 minutes on the baking tray to continue setting, then transfer to a wire rack to cool.
Notes & Tips
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