Soft, fluffy, sweet and zingy lemon crinkle cookies are my new favourite recipe. They are easy to make and need just a handful of ingredients to deliver the most amazing flavour. Also, this recipe screams summer. So, if you want to add a bit of sunshine to your home – this is a perfect dessert.
I’m so ready for summer, sunny days and those lovely floaty feminine dresses. In order to bring a bit of sunshine to my day, I baked the most delicious and beautiful yellow cookies. This lemon crinkle cookie recipe is an absolute winner and it’ll be loved by everybody.
To be completely honest with you, lemon crinkle cookies are quite new for me, but it’s always a good time to try something new! Right!? Apparently, they are quite festive if you use chocolate instead of lemon, but because I celebrate the end of winter, I think that now is the best time to bake them. An early spring festive treat.
The decorative, crinkle look with sugar coating and bright yellow colour really stands out and screams ‘eat me’. Also, you know me, I love adding a dash of alcohol to my bakes! This time, I used amaretto to bring Italian flavour, which just takes me straight back to la dolce vita in Italy.
How to Make the Best Lemon Crinkle Cookies
If you haven’t baked this recipe yet, now’s the time.
The simplicity of these lemon crinkle cookies is a real surprise. So even if you’re a newbie in the kitchen, it’ll be easy to nail this recipe.
As always though, here’s a few key tips:
- Cream the butter with the sugar – take your time doing this. You need ensure the sugar is incorporated, and this will produce light and fluffy cookies. It might take up to 5 minutes to get the right texture.
- The moment the dough comes together – leave it. Don’t over mix the dough, because you’ll end up with dense and cakey cookies.
- When you’re working with butter, chilling time is very important. After you prepare the dough, leave it in the fridge for at least 30 minutes or even overnight.
- Use two different types of sugar for the coating – this way you’ll be sure that the sugar sticks to the dough and the cookies form visible cracks. Sometimes if you use just icing sugar it might melt and won’t form a pattern.
If you’re looking for more cookie recipes, try out these ones:
Lemon Crinkle Cookies Recipe
100g room temperature butter
2 lemons (zest and juice)
180g self raising flour
Yellow colour drops
1 tablespoon caster sugar
1 tablespoon icing sugar
Prepare the cookies:
- Beat the butter and icing sugar together with an electric mixer until pale and smooth (it might take up to 5 minutes).
- Add the egg, amaretto, lemon zest and juice. Beat on high speed until combined (about 1 minute).
- Sift the flour into the butter mixture and mix everything together.
- Add the food colouring until you achieve wanted colour.
- Leave the dough in the fridge for 30 minutes.
Assemble the cookies:
- Preheat the oven to 180 degrees and line a baking tray with a baking sheet.
- Mix both sugars together in a separate bowl.
- Form the same size cookie balls and dip them into the sugar coating. Roll them to make sure that sugar completely covers the sides.
- Add the cookies onto a prepared baking tray and dust them with the remaining sugar coating.
- Bake them for 15-18 minutes.