April 7, 2024
Lemon Crinkle Cookies!
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Soft, buttery and zingy lemon crinkle cookies with an icing sugar coating, that are melt in your mouth perfect.
Say hello to your new favourite cookie obsession, the lemon crinkle cookie. The perfect spring cookie bake that you’ll want to make over and over again.
Lemon bakes
When it comes to baking with lemon, I am already obsessed. I can’t help but be interested when someone says “I’m baking lemon…” no matter what that bake is. After endless lemon based bakes on this blog such as my Lemon Meringue Blondies, my Lemon Drizzle Traybake, and my Lemon and Raspberry Cake, I wanted to do another lemon based cookie.
When it comes to lemon cookies, I adore my Glazed Lemon Cookies, but I wanted to bake another gloriously delicious lemon based cookie. I just have an addiction to the zesty and zingy flavour at the moment and I can’t get enough.
Cookies
When it comes to cookies, you can say that I am pretty much obsessed. I adore them, they are probably my favourite thing to make at the moment and have been for a while, and a lot of you adore my cookie recipes as well. My chocolate chip nyc cookies are pretty much one of the top three bakes on this blog now, and I am not stopping with my cookie obsession any time soon.
I think trying different types of cookies is always fun in baking as well though with my homemade Jammie dodgers, to my homemade bourbon biscuits… I have room for all cookies in my life. These cookies are a little different to them all, and I adore that.
Crinkle Cookies
So, crinkle cookies… these are quite a unique type of cookie, that I recently have been baking over and over and I can’t stop. The classic is a chocolate flavour, which I will develop and write soon, but honestly? I wanted to try a different version to the classic to start
- Lemon – So as I wanted these to be super lemon like, I used the zest of 3 lemons. However, 2tsps lemon extract will work well
- Sugar – I use caster sugar as I wanted the lighter colour for the cookie
- Oil – I tend to use sunflower oil, but vegetable oil works well
- Eggs – medium eggs as always, guys!
- Flour – plain flour is important here because you want to control the raising agent better
- Baking powder – and as mentioned above, only 1 tsp for the quantity of flour is all you need
- Salt – I adore a pinch of salt in these, it balances the flavour perfectly
Baking
Making the dough for these cookies is quite easy, and I just use my stand mixer to whack it together. The dough needs chilling once made, before you scoop it, and I promise you it’s worth the wait.
The part of these cookies that I adore is that they have the sweetness of the icing sugar around the outside, and it also creates a beautiful pattern that I adore. It may sound a little weird to have icing sugar on raw cookie dough if you haven’t experienced these cookies before, but trust the process.
I tend to scoop my crinkle cookies with my cookie scoop of spoons, and roll into the icing sugar immediately – and then add to my lined trays. Make sure your oven is fully pre-heated at this point as you’ll want them to go straight into the oven after coating in the sugar.
Bake them on the lined trays, and leave to cool and you have the best lemon crinkle cookies ever.
Tips & Tricks
- If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don’t bother.
- You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it’s too much ‘wet’ for the dough and won’t bring the flavour you want.
- These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months
- I use this cookie scoop
- I use these large baking trays
Lemon Crinkle Cookies!
Ingredients
- Zest of 3 lemons
- 225 g caster sugar
- 75 ml sunflower oil
- 3 medium eggs
- 400 g plain flour
- 1 tsp baking powder
- pinch of salt
- 50 g icing sugar
Instructions
- Add the flour, baking powder, caster sugar and salt to a bowl and mix
- Add the lemon zest, eggs, oil and mix
- Add to a bowl and chill for an hour
- Preheat the oven to 190ºc/170ºfan and line two large baking trays
- Grab tablespoon scoops of the cookie dough and roll into a ball
- Roll these into icing sugar and place onto the trays
- Bake in the oven for 10 minutes
- Leave to cool and enjoy
Notes
- If you want these to be slightly more yellow in colour, you can add some food colouring to the cookie dough but I personally don't bother.
- You can swap the lemon zest to 2tsps of lemon extract, but avoid using lemon juice as it's too much 'wet' for the dough and won't bring the flavour you want.
- These will last for 4-5+ days at room temperature, and they will also freeze for 3+ months
- I use this cookie scoop
- I use these large baking trays
ENJOY!
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J x
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I have already made these & they looked lovely.
The question is if freezing the rolled balls of dough is it best to roll in icing sugar before freezing or when they are taken out to bake?
Thank you
It’s probably easier to do it after to get best results! x
I made these today I cooked for 14 minutes and the middle still seems a little raw? I also didnt get the icing sugar pattern, it seemed to disappear during baking , any idea why this might have happened? I sprinkled some on after
This sounds like the temp of your oven may be too low so the sugar has basically soaked off and made the cookies not bake properly – try a slightly higher temp! x
I’ve just made these for my citrus-obsessed partner and he’s very excited!
I left the mixture in the fridge for around an hour, but it still seems to be too wet to roll in to balls. Do I add a little icing sugar to the mixture, or is there something else I can try? I’ve popped it back in the fridge for now 😅
Thanks! 🖤
I would add a little extra flour, or freeze before baking if you can? Try and firm it up a little! x
If I make a batch, can I freeze them? And if so, do I bake from frozen?
Can the raw cookies be frozen then baked from frozen
Hi there, absolutely adore all your recipes , and so does my family !
I’m going to make these tomorrow and wondered if I could add some white chocolate chips to the bake ?
Thanks 🥰
This recipe looks lovely & I am with you in normally using zest of lemons but if I wanted to make double quantity that is a lot of lemons & although against the grain wonder about lemon extract.
As you might have some experience of using them….,
Have you a view on the best one(s) to use?
Thank you
Both zest and extract will work well, I use Nielsen Massey lemon extract, or a Sicilian one from a supermarket x
Just made these. So easy, and so delicious. This will be one of my go to recipes. Thank you.
Can you leave the mixture in the fridge overnight to bake the next day
Could I leave the mixture in the fridge to bake a couple each day over a couple of days? 🙂
For sure! However the raw dough will only last 48 hours raw before it would need freezing x
I w just baked them . I baked them for 1o mins and they were still a little raw so put them on for another 4 mins . That are like a. Cake /biscuit texture . Is that g
How they are meant to be ?
Yes, this sounds perfect! Your oven temp might be slightly off to need the extra time but they are a biscuit texture as well as being slightly soft. x
Could I prep these in advance then bake from frozen? If so, how long should I bake them for? Thanks!
Made these today turned out well but feel they don’t look as soft in middle as yours do
I’m so excited to make these! Do you keep them on the baking tray in balls or do you flatten them before baking? Thanks!
Ahh yay! You just keep them as they are, don’t flatten! x
Hi, do you chill the dough in the fridge for the hour or the freezer? x
I do this in the fridge, but the freeze also works!x
OMG made these today,absolutely delicious. Thankyou so much for all your wonderful recipes x
So glad you liked them! x
I only have large eggs,how many large eggs would you recommend please?
I’d use two! x
Hi jane, could u swap the lemons for oranges.
Yes!
These look delicious!! Could I freeze rhe raw dough then bake ? And if so could you bake from frozen or would you defrost then bake ?
I’ve made them today – and for some reason the mixture is too wet, yet i followed the instructions and ingredients to the tee 😞 all 3 of my eggs were double yolks – would this make a difference and what would you add to the mixture to thicken it if so? x
Hey! Are yes, the double yolks will definitely have changed it! To thicken you’d have to add more flour until its scoop able and doesn’t melt in your hand x
I would love to make these at work but am time limited could you put them in the freezer for less time or wouldn’t it work ? Thank you 😊
It may cause them to spread and not work, the chilling time is important for the bake! x