Lemon cookies are the kind of cookies that you either really like or can’t stand. Personally, I belong to the people who love lemon cookies, and lemony desserts in general. So, I decided to make lemon crinkle cookies, after a long time of fantasizing about them.
These lemon crinkle cookies are such a great idea for upcoming Christmas and for this time of the year. They are easy to make and so delicious; their look is particularly captivating because of the crinkles at the top that are made during baking. If you like lemon cookies – you should try these.
Looking for more cookie recipe? Try these: Vegan tahini chocolate chip cookies | Chocolate Chip Granola Cookies with Almonds | Hazelnut Cookies with Coffee and Chocolate | Double Chocolate Chip Cookies
Lemon Crinkle Cookies
For the cookie dough:
- 170 grams (3/4 cup + 2 tablespoons) sugar
- 60 ml. (1/4 cup) vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- ½ a teaspoon of salt
- Grated peel of one lemon
- 30 ml. (2 tablespoons) fresh lemon juice
- 210 grams (1 ¼ cups) of all-purpose flour
- 1 teaspoon baking powder
- 75 grams of powdered sugar
In a bowl, whisk together sugar, oil, egg, vanilla, salt, peel and lemon juice to a smooth mixture.
Add flour and baking powder and mix with a spatula until a uniform and slightly sticky dough is obtained. The dough should not be liquid, but it is quite sticky (the texture feels relatively thick) and not something that can be rolled into balls at this point - that's fine!
Wrap the dough in cling foil and refrigerate for about two hours. It is important not to give up on cooling, as it is critical for the dough to set before baking!
Preheat oven to 180 Celsius degrees and line an oven pan with baking paper.
Form small balls of the dough and roll in powdered sugar to coat.
Arrange at intervals on the baking tray.
Freeze for about 10 minutes before baking.
Bake the cookies for 10-15 minutes or until they crack and set at the edges, but still slightly soft in the center.
Cool completely and serve.
- The cookies are kept in an airtight jar for up to a week.
- Instead of lemon, you can use orange or grapefruit for a variety of flavors.
- It is important not to give up salt because it emphasizes the lemon flavor and balances the sweetness.
- You can use refined olive oil for variety. I used canola oil.
- Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
- It is important to accurately measure the ingredients. I recommend weighing!