Lemon Crinkle Cookies
Deliciously soft and chewy lemon-infused cookies that are bursting with flavour, and coated in icing sugar for a beautiful crinkled effect. These are the BEST chewy lemon cookies!
Servings: 18 cookies
Calories: 139kcal
Ingredients
For the Cookies
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup (150g) caster/granulated sugar
- ¼ cup (60ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon extract
- ½ teaspoon vanilla extract
- Zest of 1 lemon
- Yellow food colouring optional
For the Coating
- ½ cup (100g) granulated sugar
- 1 cup (125g) icing/powdered sugar
Instructions
- Preheat the oven to 180C/350F/Gas 4 and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the egg and sugar. Add the oil, lemon juice, lemon extract, vanilla, and zest, and whisk until combined.
- If using, add enough yellow food colouring to reach desired shade.
- Add the dry ingredients and fold in until combined.
- Optional: Refrigerate the dough for at least 2 hours, preferably overnight, for even thicker cookies.
- Using a small cookie scoop, scoop out the dough and roll into balls.
- Add the icing sugar and granulated sugar to two separate bowls. Roll each dough ball into the granulated sugar first, then generously roll in the icing sugar.
- TIP: I like to roll mine in icing sugar 2 - 3 times to ensure they are thoroughly coated. Once I've placed the dough balls on the baking tray after the first roll, I'll go in and roll them in icing sugar again.
- Place onto the prepared baking tray and bake for 10 - 12 minutes. The cookies will be very soft, but will firm up as they cool.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in the sugars, and bake as instructed.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 25g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 71mg | Sugar: 15g