Lemon Crinkle Cookies
Servings: 18 cookies
These lemon crinkle cookies are soft and chewy, with a bright citrus flavour and a beautiful crackled coating of icing sugar. They’re easy to make and always disappear quickly.
INGREDIENTS LIST
- 30 g butter
- 30 g neutral-tasting oil (sunflower, vegetable or canola oil)
- 180 g caster sugar
- 10 g lemon zest (from about 2 lemons, depending on size)
- 30 g lemon juice (freshly squeezed)
- 1 medium egg (50 g approximately)
- 210 g plain flour (all-purpose)
- ½ tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground turmeric (optional)
For coating
- 35 g granulated sugar
- 35 g icing sugar (US powdered sugar)
Preparation
- Cookie dough: Melt the butter, then add it to a large bowl with the oil, caster sugar, egg, lemon zest and lemon juice. Mix for 1–2 minutes, until slightly thickened.
- Add the sifted flour, baking powder, salt and turmeric. Stir until just combined, taking care not to overmix.
- Resting the dough: Chill the dough for at least 30 minutes. It can also be chilled overnight. See notes.
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4.
- Line two baking trays with baking parchment or silicone baking mats.
- Shaping: Place the granulated sugar in one bowl and the icing sugar in another. Divide the dough into 18 balls using a 1-tablespoon cookie scoop. Roll each ball lightly in granulated sugar, then generously in icing sugar. The first coating helps stop the icing sugar from being absorbed into the dough.
- Arrange the coated cookie dough balls evenly on the prepared trays, leaving space between them. Bake one tray at a time for the most even results.
- Baking: Bake for 11–12 minutes, until the edges are set but the centres still look slightly soft. See notes.
- Leave the cookies to cool on the baking tray for 8–10 minutes, then transfer them to a wire rack to cool completely.
Notes & Tips
Resting: Chill the dough for at least 30 minutes for the best texture and crinkle effect. Chilling firms the dough, develops the flavour and helps prevent the icing sugar from being absorbed while baking. The dough can also be chilled overnight.
Baking: Remove the cookies when the edges are set but the centres still look slightly soft. They will continue to cook from the residual heat as they cool. Overbaking will make them dry.
Turmeric: This is optional but gives the cookies a deeper natural yellow colour without adding a noticeable flavour. You can omit it or use a small amount of yellow food colouring instead.
FROM MY KITCHEN TO YOURS
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