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 like the sound of these cookies, you might like my lemon moreish biscuits or my orange and lemon curd biscuits.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
INGREDIENTS
For this yummy lemon crinkle cookie recipe all you need are these ingredients:
- Neutral-tasting oil (vegetable or sunflower)
- Caster or granulated white sugar
- Pure vanilla extract or paste
- Lemons
- Medium eggs
- Plain or all-purpose flour (BL55)
- Grated coconut
- Turmeric (optional)
- Baking powder
- Icing sugar
- Salt – I highly recommend adding a good pinch of fine salt to your biscuit doughs. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your biscuits taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your biscuits to the next level!
I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality sea salt is fine.
WHAT VARIATIONS 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.
If you experiment, Please leave a comment at the bottom of the post – it’s really helpful to me and other readers knowing how you got on and I regularly update these posts and the feedback I receive helps to make the recipes even more useful.
EQUIPMENT SUGGESTIONS
I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.
I like this model of electric hand mixer because it comes with a large stand, meaning you don’t have to always hold it.
These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
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
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 the cookie dough – freeze the dough balls on the baking tray or a plate that fits in your freezer (lined with baking paper). Once they have frozen solid, approx. 30 minutes, transfer them to a freezer-safe, airtight container. They will last up to 3 months in the freezer. When ready to serve, bake from frozen, adding an additional 1-2 minutes to the instructions above.
Freezing the baked cookies – cool the biscuits completely after baking and place them in a freezer bag or airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature before serving.
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Lemon Crinkle Cookies
INGREDIENTS LIST
- 60 ml neutral-tasting oil (coconut, vegetable or sunflower oil)
- 160 g caster sugar
- 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
- 2 whole unwaxed lemons ( zested )
- 2 medium eggs
- 250 g plain flour (all-purpose) (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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