Lemon Crinkle Cookies

06.26.2014

If it’s lemon it’s all mine. So that must mean I get this entire batch of cookies to store away for myself. I used to hate pretty much anything lemon when I was younger but good thing tastes change as we get older and much wiser right? We grow up and realize spaghettios, boxed pop-tarts and playdough/superman ice cream  aren’t everything we thought them to be (I’m still totally a sucker for bubblegum ice cream  and applesauce with cream and cinnamon though, some childhood favorites will just never change). If I tried these as a kid though, they might have changed my mind about lemon!

Lemon Crinkle Cookies | Cooking Classy

Eat one of these cookies warm out of the oven and your life will basically change forever :). They melt in your mouth at that prime stage. I love the unique texture of these cookies, it’s a texture I haven’t really found in other cookies. They just seem to have a little bit of everything. The edges are lightly crisp while the centers are slightly fluffy and lightly cakey, yet they are still chewy and their softness is simply dreamy. Indeed it is the texture you’ll quickly fall in love with. And since I’m going to call these lemon cookies you’ll definitely find an abundance of lemon flavor. I just never could get enough of it! Which is why we could say I ate my fair share of these. With the fresh lemon zest, fresh lemon juice and a fair amount of lemon extract you’ll find in these cookies it ensures you’re not going to take a bite of this cookie without knowing right away what flavor they are.

It’s a good thing I can make these anytime or I would have a very hard time not hoarding them all away for myself. Just try them, you’ll see what I mean.

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Lemon Crinkle Cookies | Cooking Classy

Ah just look at that crinkle. So much texture going on here.

Lemon Crinkle Cookies | Cooking Classy

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Lemon Crinkle Cookies

4.7 from 20 votes

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter , softened
  • 1 cup + 2 Tbsp granulated sugar
  • 1 Tbsp lemon zest (from about 2 medium lemons)
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 Tbsp fresh lemon juice
  • 3/4 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 5 drops yellow food coloring (optional)
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  3. Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
  4. Recipe Source: Cooking Classy

 

170 comments

  • Janine: Hi These look so YUMMY.. just a question do you flatten with a fork slightly? or leave as a round ball on the baking tray?

    Thanks for your time June 26, 2014 at 3:50pm Reply

    • Jaclyn: I just left them in round balls and didn’t flatten at all. I hope you try them and love them Janine! June 26, 2014 at 6:55pm Reply

  • Laura (Tutti Dolci): That crinkle is perfection, love these cookies! June 26, 2014 at 1:51pm Reply

  • Michelle: I was lucky enough to get to try these last night! Let me just say…diet blown! I’ve been watching the calories in anticipation of my sister’s wedding next week, but after the first bite, I knew I was in trouble.

    They are about the softest, most delicate tasting, but full of lemony goodness I have ever put in my mouth. I, like Jaclyn grew into the lemon flavor as an adult. I can’t get enough. She sent some home with me last night, and well they were my breakfast!

    You won’t regret making these cookies. June 26, 2014 at 1:41pm Reply

    • Jaclyn: I’m so glad you liked them Michelle! Thanks for coming and thanks for leaving a comment on here :)!! June 26, 2014 at 1:57pm Reply

  • Tammy L.: Would love to make a try at making these gluten free. I used to make one similar to this. If you want to take it up a notch, get some citric acid (powder to be found usually during canning season or order on line) all it is is Vit. C. add a tiny bit at a time to the powdered sugar until you get the right amount of tart for you. Start small with less than an 1/8 tsp. It will be like the ones you buy in gourmet shops. Love it. June 26, 2014 at 1:04pm Reply

  • Rachel @ Baked by Rachel: I’d be in heaven with a few of these! They look truly amazing! June 26, 2014 at 9:58am Reply

  • Averie @ Averie Cooks: You and your lemon desserts! Every time I think you can’t possibly top the last one or come up with another one, you do! :) These are gorgeous and love those crinkly nooks and crannies! pinned of course! June 26, 2014 at 9:27am Reply

  • sonia: Wow. Just what I was looking for. They look so amazingly sophisticated. A great alternative to Chocolate crinkle cookies. Do you think key lime crinkle cookie would be a good idea? June 26, 2014 at 9:27am Reply

    • Jaclyn: I think you could definitely make these lime but I would still recommend using the extract too and lime extract is a little harder to find, they do have it online though. June 26, 2014 at 10:00am Reply

      • Paulina: I make my own, as I love lime and cant always find the extract. It’s easy, but time consuming. Just zest 1-2 limes (avoid the pith) at to a small mason jar with about 1/3 tp 1/2 cup vodka. Wait 6 weeks, shaking it every couple days. After that, Just strain it and store in a cool, dark place. November 20, 2016 at 2:37pm Reply

  • Norma | Allspice and Nutmeg: Oh yum! These would be gone in 2 seconds flat at my house. Pinned! June 26, 2014 at 9:12am Reply

    • Jaclyn: Thanks for sharing Norma! June 26, 2014 at 9:56am Reply

      • Norma: I have a question–would it make a difference if I used salted butter rather than unsalted butter and just leave the salt out? October 30, 2014 at 11:34am Reply

        • Jaclyn: Yes salted would be fine, generally they say about 1/2 cup of butter has about 1/4 tsp of salt so I’d cut back accordingly. November 27, 2014 at 12:52am Reply

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