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Lemon crinkle cookie recipe

Lemon Crinkle Cookies

Preparation:15 minutes
Baking:8 minutes
Resting time:2 hours
Total:2 hours 23 minutes
Servings: 24
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.

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

Resting: If you want to get the best results, chilling the dough will help develop the flavour, texture and most importantly it will stop the icing sugar from being absorbed into the cookies as they cook and fading their appearance. If you really can’t wait with the resting, you can bake them straight away they just won’t look or taste as good. 
Baking: Just like baking brownies you need to have good control over the baking time. Try to take them out of the oven just before they look fully baked, the residual heat left will set the centres and you will get the soft, brownie-like texture you’re looking for. If they overcook, they will be very dry. For me, the cookies took around 8 minutes in my oven, for the best result, I recommend trying with one cookie and adjusting the time for the rest based on the result.
Turmeric: If you want your cookie to be nice bright yellow you can use food colouring. Personally, I don't like to use artificial colours and opt for natural colouring such as turmeric. In the final cookie, you cannot really detect this taste.
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KEYWORDS biscuit and cookie recipes, dairy free recipes, fruit recipes, lemon recipes

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