Prep: 20 min. | Bake: 12-14 min.
If you're a fan of all things lemon, you'll love my lemon crinkle cookies. These chewy treats are bursting with fresh lemon juice and zest, delivering that bright, tangy flavour you crave. Topped with a dollop of zesty lemon curd and rolled in powdered sugar, each bite offers the perfect balance of sweetness and citrus. They're easy to make and delicious on their own or paired with a cup of tea.
- 1 cup granulated sugar (200g)
- 1-2 tablespoon grated lemon zest (depends how much lemon flavour you like)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted (113g)
- 2 large eggs
- 1/4 cup fresh lemon juice (60ml)
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour (280g)
- 1/2 teaspoon baking soda
- 3/4 cup powdered sugar (98g)
Step 1:
In a large bowl, whisk together the sugar, lemon zest, and salt. Here you want to mix the zest into the sugar to bring out more flavour
Step 2:
Whisk in the melted butter, eggs, lemon juice, and vanilla until well combined
Step 3:
Fold the flour mixture into the sugar mixture until well combined
Step 4:
Cover and refrigerate for at least 4 hours or even better, over night
Step 5:
Preheat the oven to 180°C
Step 6:
Scoop about 12 cookie dough balls. Each weighing 60grams
Step 7:
Roll them in powdered sugar. The dough will absorb some of the sugar so roll them for a second time
Step 8:
Evenly space them on a baking tray with parchment paper and bake for 12-14 minutes
Step 9:
Allow them to cool before eating them as they are or enjoy with a dollop of my homemade lemon curd
----
Bake and enjoy!