By Nabeah Wahab
Lemon Crinkle Cookies
11 steps
Prep:3h 30minCook:15min
These lemon packed cookies are crispy, a little chewy, soft and most importantly, delicious. If you love lemons, you're going to be obsessed with these cookies so try them out and share the results with me!!
Updated at: Fri, 06 Oct 2023 06:48:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
13
Moderate
Nutrition per serving
Calories117.9 kcal (6%)
Total Fat4.2 g (6%)
Carbs18.7 g (7%)
Sugars9.4 g (10%)
Protein1.6 g (3%)
Sodium71.9 mg (4%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
23 servings
Instructions
Step 1
Massage the lemon zest and sugar together for a few minutes to extract the oils. Then add the butter and beat with a stand mixer or whisk for a few minutes until light and fluffy.
Step 2
Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.
Step 3
Combine the flour, baking soda and salt in a small bowl and mix.
Step 4
Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours. This is an important step so don’t skip it
Step 5
Preheat the oven to 350F
Step 6
Take the cookie dough out of the fridge and scoop it with a spoon or a small cookie scoop. Approximately 1 tbsp size. Roll into a ball and repeat with the rest of the dough.
Step 7
Take each ball and roll in granulated sugar, making sure to cover it well. Once all of them are covered with granulated sugar, roll them in the powdered sugar and cover it well all over.
Step 8
Gently place on a cookie tray lined with parchment paper, making sure to leave space between them so they don’t spread into each other.
Step 9
Bake for 14-16 minutes. Once they’re done, they will develop colour on the bottom and the edges of the cookie will be set.
Step 10
Take them out of the oven and leave the cookies on the pan for 10 minutes to cool down. This helps the texture and makes sure you don’t break them.
Step 11
Enjoy!
Notes
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Easy
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