Welcome back to QCK!
As always I hope everyone is staying healthy and safe.
Today I wanted to share my lemon crinkle cookie recipe. These cookies are the perfect welcome to Spring, they’re bright and sweet with just the right amount of tang. Plus who doesn’t love anything yellow this time of year?
If you’re like me, you LOVE a soft cookie, and these are the softest, almost cake-like cookies out there. I like to bake them until they just start to brown on the bottom for the tiniest bit of crisp, but other than that these totally melt in your mouth.
Can I freeze the dough? Yes! Up to one month. I would suggest pre-balling the dough before freezing. Let the dough temp on the counter while the oven is preheating and then bake.
A Note On Ingredients
- The most important ingredient in these cookies is of course the lemon. While I would never suggest using store bought lemon juice over the fresh stuff, I would really NOT recommend it here. Fresh is always better and this recipe is no exception.
- If you ever splurge on one baking ingredient, let it be vanilla extract. The quality of vanilla determines the quality of your cookie flavor. I use Watkins and Watkins ONLY. It’s seriously the best of the best.
Tips and Tricks
- Don’t skimp on creaming the butter, sugar and eggs. It’s a really simple step that requires just a tiny bit of patience but it makes all the difference in the texture of your cookies.
- At the end, taste your dough and make sure you’re happy with the amount of tang, you can always add a little bit more juice or zest if you want more lemony cookies.
- This recipe, like all of my cookie recipes, calls for 2 Tbsp of Non-Fat Dry Milk Powder (I use Nido brand). It’s available usually on the bottom shelf of the baking aisle in grocery stores. If you don’t have it/can’t get it, just omit it. If you do have it, use it. It makes a huge difference in the richness of the flavor of your cookies.
- If you like soft cookies, always chill your dough for at least 30 minutes before baking. This allows the butter to cook at the same rate as the rest of the cookie. If you put cookies in the oven at room temperature, the butter will cook much faster than the rest of the cookie and it will come out more crispy.
- Roll your dough into balls BEFORE you chill your dough…. trust me.
|Prep: 45 Minutes||Cook: 8-10 Minutes||Difficulty: Easy||Servings: 15|
- 1/2 C (1 Stick) Unsalted Butter, softened
- 1 C Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1 Large Egg
- 2 Tbsp Lemon Zest
- 2 Tbsp Fresh Lemon Juice
- 2 Tbsp Non-Fat Dry Milk Powder
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1 1/2 C All-Purpose Flour
- 1/4 C Powdered Sugar, for rolling
- In an electric mixing bowl fitted with paddle attachment on medium speed (or a large mixing bowl with an electric mixer), combine butter and sugar. Cream until well combined and fluffy, about 5 minutes.
- Add egg and vanilla and cream again until the batter is a pale yellow and creamy, 3-5 minutes.
- Add lemon zest and juice and mix well.
- In a seperate medium mixing bowl, combine milk powder, salt, baking powder, baking soda, and flour.
- Add little by little to the wet mixture and combine until a dough forms.
- Roll into even sized balls.
- Roll each ball in the powdered sugar.
- Place on a tray or in a tuperware and chill in the fridge for at least 30 minutes.
- When ready to bake preheat oven to 350°F.
- Bake 8-10 minutes or until the bottoms just start to brown and crinkles are formed on top.
- Let the cookies rest on the baking sheet for 3 minutes before transfering to a cooling rack.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!