why make this recipe
Lemon Crinkle Cookies taste bright and fresh. They are soft inside and crackled outside. You can make them fast with simple ingredients. They pair well with warm drinks like a honey lemon drink for belly fat when you want something soothing.
introduction
This cookie recipe is easy for home bakers. The dough chills, so you can make it ahead and bake later. Kids like rolling the dough in sugar. For a light drink to serve with them, try a simple honey lemon drink for belly fat to keep the lemon flavor going.
how to make Lemon Crinkle Cookies
- Mix dry ingredients in one bowl and cream butter and sugar in another.
- Add egg, lemon juice, lemon zest, vanilla, and optional food color to the butter mix.
- Combine dry and wet ingredients, then chill the dough.
- Scoop, roll in sugar and powdered sugar, and bake until edges set.
- Let cookies cool a bit on the sheet before moving to a rack.
You can learn a simple lemon drink idea to serve with these cookies at honey lemon drink for belly fat.
Ingredients :
2 cups all-purpose flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup butter, softened, 1 cup sugar, 1 large egg, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, 5-8 drops yellow food coloring (optional), 1/4 cup sugar (for rolling), 3/4 cup powdered sugar (for coating)
Directions :
In a large bowl, mix the flour, salt, and baking soda. Set aside.
In another bowl, use a stand mixer to beat the softened butter and sugar until fluffy, about 2 minutes.
Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring to the butter mixture. Mix until combined.
Slowly add the dry ingredients to the wet mixture in the stand mixer. Mix until incorporated. Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Scoop the dough with a small cookie scoop and roll it into balls. If too soft, chill again.
Roll each dough ball in regular sugar, then in powdered sugar to coat well. Place on baking sheets, leaving 2 inches apart.
Bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
how to serve Lemon Crinkle Cookies
Serve cookies warm or at room temperature. Place them on a plate with a glass of milk or a warm lemon drink. A small bowl of fresh berries also goes well. Try a warm honey lemon drink for belly fat if you want a simple pairing.
how to store Lemon Crinkle Cookies
Let cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 3 months. Thaw at room temperature before serving.
tips to make Lemon Crinkle Cookies
Chill the dough well if it feels too soft. Use fresh lemon zest for strong flavor. Roll in both granulated and powdered sugar for the classic crackle look. If you want a sweeter lemon kick, add a little more powdered sugar to the coating. For a drink idea to serve with the cookies, see this honey lemon drink for belly fat.
variation (if any)
- Add 1/4 cup finely chopped white chocolate for a sweeter cookie.
- Swap lemon zest for orange zest for a different citrus note.
- Make mini cookies and reduce bake time to 8-9 minutes.
FAQs
Q: Can I use salted butter?
A: Yes. Reduce added salt by half if you use salted butter.
Q: Can I skip the powdered sugar coating?
A: You can, but the powdered sugar gives the cookie its crinkle look and extra sweetness.
Q: How do I know when cookies are done?
A: Edges should set and look slightly firm. Centers may still be soft but will firm as they cool.
Q: Can I make the dough a day ahead?
A: Yes. Keep it covered in the fridge up to 24 hours before baking.
Lemon Crinkle Cookies
Ingredients
Method
- In a large bowl, mix the flour, salt, and baking soda. Set aside.
- In another bowl, use a stand mixer to beat the softened butter and sugar until fluffy, about 2 minutes.
- Add the egg, lemon juice, lemon zest, vanilla extract, and food coloring to the butter mixture. Mix until combined.
- Slowly add the dry ingredients to the wet mixture in the stand mixer. Mix until incorporated.
- Cover the bowl with plastic wrap and chill in the fridge for 2 hours.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough with a small cookie scoop and roll it into balls. If too soft, chill again.
- Roll each dough ball in regular sugar, then in powdered sugar to coat well. Place on baking sheets, leaving 2 inches apart.
- Bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.