These Lemon Crinkle Cookies are light, delicious and very, very lemony. I’ve been making them since I was a kid but I confess, the older I got the more lemony the cookies became. I just kept adjusting the recipe to complement my evolving tastes. It doesn’t make them tart though, these sugar drenched cookies are a gorgeous treat.
Lemon Crinkle Cookies have been around for a long time and so has the recipe my late mom and I used for them when I was a kid. I’m not sure where it came from originally – Mom usually told me the stories behind any of the recipes she had, if there were any. I don’t remember her saying much about this one.
The wonderful thing about Lemon Crinkle Cookies is that everyone was loves them, from little kids right on up. They are crunchy on the outside and soft on the inside with a delicious sugar coating that makes them extra special. I don’t know about you but I love lemon desserts and treats.
Lemon Crinkle Cookies are easy to make. Once the dough is mixed together, you roll it in small balls and then roll the balls in sugar. It’s a fun recipe to make with kids. Just be sure to allow space between the cookies on the cookie sheet for them to expand into gorgeous crinkly deliciousness!
Back in the day, my late mom and I used to add a drop or two of yellow food colouring to our Lemon Crinkle Cookies. It does make them look even more lemony but honestly I think they are more elegant without. I do prefer to avoid food colouring where I can. If you are a lover of all things sunshine yellow do feel free to blend a drop or two into the batter at the very end – but go carefully, you don’t need much!
Lemon Crinkle Cookies keep really well in a sealed container or good cookie jar. I’ve eaten them almost a week after baking and they still taste good, although they are best eaten within three to four days.
One of my go to desserts for dinner parties where I want elegance without stress is to serve Lemon Crinkle Cookies alongside lovely light Limoncello and Blueberry Syllabub. I serve the syllabub in pretty vintage tea cups or elegant cocktail glasses with a cookie alongside each one. I also put a big plate of cookies in the centre of the table because no one can eat just one. Try them and you will see what I mean!
- 2 cups plain (all purpose) flour
- 2 teaspoons baking powder
- a generous pinch of salt
- ½ cup + 2 tablespoons softened butter
- 1 cup granulated or caster sugar
- 1 large egg + 1 large egg yolk, beaten together
- the finely grated zest of one lemon
- 1 teaspoon lemon extract
- 1½ tablespoons fresh lemon juice
- ½ cup granulated or caster sugar to roll the cookies in before baking
- Preheat the oven to 350°F (175°C or 165°C for fan ovens).
- Line two baking sheets with baking parchment. (You will need to bake the cookies in batches.)
- Sift the flour, baking powder and salt into a medium bowl. Set aside.
- Cream the butter and 1 cup sugar together in an electric mixer until light and fluffy.
- Beat in the beaten egg and egg yolk along with the lemon rind.
- With the mixer on medium speed, add the lemon extract and lemon juice.
- Lower the speed on the mixer again and gradually add the flour mixture, blending the mixture well. Do not beat.
- Pop the dough in the refrigerator for ten minutes to make it easier to form balls. (If you are impatient like I am, you can do this straight away. It's just easier if you chill the dough a bit first!)
- Pour the ½ cup sugar into a bowl or on to a plate with raised edges.
- Roll the chilled dough into balls about 1 inch in circumference between the palms of your hands. Don't panic, you don't have to measure them, just be sure they are all roughly the same size. It's tempting to make them bigger but as these cookies spread it really isn't a great idea to do that!
- Roll each cookie ball and sugar and place on the baking sheets about two inches apart.
- Bake for 10 to 12 minutes, watching the cookies carefully so they don't brown too much.
- Remove from the oven and allow to cool on the baking sheets for five minutes before carefully removing them with a spatula and cooling completely on a wire rack.
- Use fresh baking parchment for each batch.
- When cool, store in sealed container at room temperature.
If you enjoyed this post you may also like Slice and Bake Cookies.
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