A refreshingly fruity, aromatic lemon note, the crunchy sugar crust and a moist core that melts in your mouth make the lemon cookies irresistibly delicious. With their light yellow color and cracked pattern, they are also a sugary highlight on the coffee table. You can find a detailed lemon crinkle cookies recipe with the exact quantities and step-by-step instructions here at the very bottom.
Use fresh organic citrus fruits
Freshly squeezed lemon juice is the best way to make the lemon crinkle cookies. This makes them taste really fruity and refreshing later. It is similar with the vegan lemon cake.
You should also use organic lemons for the recipe, because the zest of them is also needed, just like for the vegan pryaniki and the yogurt cake. This way you can avoid pesticides that accumulate mainly in the zest of conventional fruits.
Prepare dough the day before
The dough for these lemon cookies is perfect for making the day before. Then refrigerate it overnight, covered in an airtight container. During this time, it can chill thoroughly. This makes it easy to shape into cookies the next day.
If you want to make the lemon crinkle cookies the same day, just let the dough rest in the refrigerator for a few hours. If you need it to go faster, do what I do. Just place the dough in the freezer for about 40 minutes.
For summer and winter
These lemon cookies taste delicious all year round. The same goes for my peppermint cookies, by the way.
With their fruity and refreshing taste, the lemon crinkle cookies are ideal for warm summer days. Enjoy them with a cup of coffee or snack on them plain. At a summer party, along with cake pops and zefir lollies, they’ll make your candy bar complete.
On a rainy fall day, the lemon cookies spread good cheer, just like my orange cookies and coconut cookies. With the light yellow color, they are a ray of sunshine in the kitchen.
The lemon crinkle cookies are also perfect for Advent. Along with the angel eyes cookies and honey cookies with cinnamon, they complement your cookie plate. Packaged in a pretty cookie tin as a Christmas gift from the kitchen, they’re guaranteed to please any sweet tooth.
How to store lemon crinkle cookies?
The lemon crinkle cookies are so delicious that they are usually eaten in a flash, similar to the Tatar cookies “Barmak”. If you have a few cookies left over, store them in an airtight container, such as a cookie jar, at room temperature. You can store up to about four weeks.
These lemon cookies are
crispy on the outside,
moist on the inside,
easy and quick to make,
a sugary eye-catcher on the cookie plate,
ideal for coffee, snacking and gifting,
perfect both as summer and Christmas cookies.
Easy lemon crinkle cookies recipe
The lemon crinkle cookies recipe you’ll find here at the end of the post in the recipe box is very simple. The dough just needs plenty of time to chill, just like for the Scottish shortbread or the Heidesand cookies.
First you mix eggs, sugar, salt and maybe turmeric powder, which is just for color. Then stir in lemon zest, lemon juice and vegetable oil.
Now add flour with baking powder and knead it into a very sticky dough. Chill the dough either in the refrigerator for a few hours or in the freezer for about 40 minutes to make it firm.
Then, form small balls from the dough, roll them in powdered sugar and spread them on a baking sheet with plenty of space between them.
Now just put the cookies in the oven for about 10 minutes. When they have cooled down on the baking sheet, you can taste them.
How to make lemon crinkle cookies: tips and tricks
You can adjust the amount of sugar to your taste.
The amount of flour given in the recipe may be different for you. It depends on the size of the lemons and eggs, among other things. You will need enough flour until you get a very sticky dough.
Turmeric powder only adds a light yellow color to the lemon cookies and does not affect the taste. You can just leave it out of the recipe.
Be sure to chill the dough thoroughly. This will make it easier to shape, and the cookies won’t melt too much in the oven.
Shape the cookies from the dough as quickly as possible so that it does not become too soft.
Leave plenty of space between the balls on the baking sheet, as they will melt as they bake.
Depending on the size of your cookies, the baking time given in the recipe may vary.
Don’t bake the lemon crinkle cookies too long. They should not turn golden brown, but should retain their light color. If necessary, use a wooden skewer to check if the cookies are done baking.
After baking, the cookies are very soft, but become firmer after cooling.
A refreshingly fruity, aromatic lemon note, the crunchy sugar crust and a moist core that melts in your mouth make the lemon cookies irresistibly delicious. With their light yellow color and cracked pattern, they are also a sugary highlight on the coffee table. With this recipe you make the lemon crinkle cookies at home.
With a whisk, mix eggs, sugar, salt and turmeric powder.
Add lemon zest, lemon juice and vegetable oil and mix.
Mix flour with baking powder.
Add the flour mixture in batches to the egg-sugar-oil mixture and knead it into a very sticky dough.
Cover the dough in the mixing bowl airtight and put it in the freezer for 40 minutes until it becomes firm and easy to shape.
Quickly form small balls from the dough (for me, each ball is about 30 g), roll them generously in powdered sugar and spread them on a baking sheet lined with parchment paper, spacing them generously apart.
Bake the cookies in a preheated oven at 356 °F (180 °C) for about 10 - 12 minutes.
Form more balls from the remaining dough (you can cool it again in between if necessary) and place them on a second baking sheet. Bake them in the same way as the cookies on the first baking sheet.
Let the lemon crinkle cookies cool on the baking sheets and remove them only afterwards.