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En Casa Cooking Space

En Casa Cooking Space

Sweet bites of delight for curious paletes

Lemon Crinkle Cookies

11 April 2019 By Paula

Jump to Recipe Print It
Bitten lemon crinkle cookie on a wooden board

If you are into lemon, these made-from-scratch Lemon Crinkle Cookies will be heaven! Chewy center, crispy edges and a marvellous lemony smell. You won’t be able to have just one. Do you want to bet?

If you are into lemon, you'll love these made-from-scratch Lemon Crinkle Cookies. Chewy center and slightly crispy edges that melt in your mouth.

Don’t get me wrong. I adore chocolate, but lemon is almost my other favorite flavor. I mean, Lemon should be my second name (and I don’t actually have one, so it could be, it could be…).

So, many years ago (around 2011), when I was looking for a lemon cookies recipe, I came across the award-winning recipe from Lauren’s Latest. The interesting thing is that, with time, I started to adapt it a bit to my taste, and made it my own. And my family started to call it “my lemon cookies recipe”. A bit more flour, a lot more lemon.

However, when the time came to share it here, I had to dig the Internet (not that much) so I could be honest and give credit to the actual creator. Fair game and honesty, always!

If you are into lemon, you'll love these made-from-scratch Lemon Crinkle Cookies. Chewy center and slightly crispy edges that melt in your mouth.
Look at those cracks… so beautiful!

How to make these lemon crinkle cookies

The recipe is pretty straight forward and easy. Completely made from scratch. No store-bought cake mix thing. This is the real deal. I may sound repetitive (if you’ve read some of my other posts), but the most time-consuming step here is rolling the cookie balls in the powder sugar. Yeap, that’s it! So, if you can do that, done! You can get these amazingly delicious cookies ready to melt in your mouth in under half an hour.

Friend’s advice: If you would like these cookies to spread a bit more, pop them in the oven the minute you finish rolling them. But, if you want them to preserve that little dome in the middle, I usually put them in the fridge for 10-15 minutes, and then directly to bake.

And one last thing. If you belong to the #lemononeverything fan club, feel free to add more lemon zest. I particularly don’t think you can get it wrong 🙂

Enough chitter-chatter, down to the important business. The recipe! Hope you enjoy it.

Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.

Other similar recipes:

  • Blueberry Muffins
  • Argentinean Scones
  • Quince Thumbprint Cookies
If you are into lemon, you'll love these made-from-scratch Lemon Crinkle Cookies. Chewy on the inside with slightly crispy edges that melt in your mouth.

Lemon Crinkle Cookies

Paula Delapenna
These Lemon Crinkle Cookies are easy to make, super chewy and they smell wonderful. Perfect to eat more than one and to share with your loved ones, or not.
5 from 2 votes
Print It Pin It
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Cookies
Servings 24 cookies

Ingredients
  

  • ½ cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • ½ tsp vanilla extract
  • 1 whole egg
  • Zest and juice of one lemon
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
  • 1-¾ cup all-purpose flour
  • ½ cup powdered sugar

Instructions
 

  • Preheat your oven to 180 ℃. Lay parchment paper or a silicon sheet on a baking sheet and set aside.
  • In a large bowl, cream butter and sugar together until light and fluffy. Add the vanilla essence, egg, lemon zest and juice. Scrape sides and mix again.
  • Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.
  • In a large plate, add the powder sugar. Roll a tablespoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat.
  • Bake for 9-11 minutes or until bottoms begin to barely brown and the surface starts to crack. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Notes

  • BAKING: Before baking, pop them in the fridge for 10-15 minutes so they keep the form and do not get too flat when baking. But if you prefer them thinner, just put them in the oven the minute you finish rolling them. Also, when using a darker baking sheet, the cookies will bake faster, so remove them from the oven 2-3 minutes earlier.
  • STORAGE: Keep in an air-tight container for 3-4 days at room temperature. You can also freeze them and thaw them before eating.
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Comments

  1. Facundo says

    1 March 2020 at 10:36 am

    5 stars
    We made this recipe on Friday so we could enjoy them over the weekend. So yummy and easy to do, thank you!
    It was a great way to avoid craving the low-quality cookies usually found at the supermarkets.

    Reply
    • Paula says

      2 March 2020 at 2:10 pm

      So glad to know, Facundo!! This are an all-time favorite in my family.
      Glad you enjoyed them over the weekend!

      Reply

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Hola!

I’m Paula. Baker by legacy thanks to my grandma and mom, curious by nature. I’ll share all the go-to recipes I’ve learnt from my family back in Argentina and some others I’ve picked up along the way. Some decadent, some healthy-ish. Happy baking!

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