I don’t think there’s been a recipe that I’ve been more excited to make. I love lemons, I have a lemon tree and I’m always looking for ways to use them because in lemon season I have surplus. But then they run out and I miss them. Like now. So i certainly got my lemon fix with these. These Lemon Crinkle Cookies taste like lemon curd, they are so delicious, I beg you to make them.
I made mine with Gluten Free Flour (Whitewings or Aldi I recommend), however with GF flour, you won’t really be able to get the soft baked cookie that a nice gluteny flour will give, so add a couple of minutes to the time until you’re happy that they will stay together and are just cooked through.
With regular flour, you will have a nice soft-baked cookie bursting with lemon deliciousness.
The Cookie dough needs to be chilled for at least an hour or two. I always find it’s a big time saver to make the dough one day before, and bake the next day- less waiting around.
The rolling of the balls can be messy, especially with the GF flour, so work it minimally, and wash and dry your hands as soon as they become sticky.
When coating the rolled balls of dough with the Icing Sugar, be sure to make it a nice thick coating, excessive even, because you want enough left on after baking to show the contrast between the yellow and white as the cookie crackles as it bakes.
Enjoy my new favourite cookie!!
Makes approx 60 small
- 3 Cups Plain Flour (Regular or Gluten Free)
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Bicarb of Soda
- 120 grams Unsalted Butter, Softened
- 2 Cups Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract or Essence
- 3 Tablespoons Lemon Juice
- Zest from 2 Lemons
- 4 drops Yellow Food Colouring
- 1/4 teaspoon Natural Lemon Essence
- 1 Cup Sifted Icing Sugar
- In a medium bowl gently whisk together the Flour, Salt, Bicarb and Baking Powder until combined.
- In a separate large bowl, using an electric mixer, beat the Softened Butter and the Sugar until smooth and creamy.
- Add the Eggs, lemon Zest, Lemon Juice, Vanilla, Food colouring and Lemon Essence, beat until well combined.
- Slowly add the dry ingredients to the wet in a few stages and mix until combined and the mixture forms a large ball of dough.
- Cover airtight in gladwrap and refrigerate at least one hour or overnight.
- Once sufficiently chilled, preheat the oven to 165 degrees Celsius, Fan Forced.
- Roll the dough into small balls. Mine were about 18-20 grams each.
- Coat each ball in the sifted Icing Sugar. The coating should be quite thick.
- Place coated balls on silicon or baking paper lined trays and bake approx 8-9 minutes, or 10-11 if using GF Flour. These cookies are soft baked so they will be done when the yellow part of the filling goes from glossy to a matte appearance. Don't be tempted to over-bake, if they are going brown then it's too long.
- Leave on tray to cool for at least 10-15 minutes before removing, don't be tempted to remove early as soft baked cookies need to cool down to set.