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Lemon Crinkle Cookies

I love citrusy things, especially lemon. The taste of bright, tangy lemon in any dish is bound to make me want to put it in my face. So when I came across this recipe in my hunt for something new to make for my taiko club's New Year's celebration potluck, I said, "YES."

They turned out far better than I had imagined. I looked at the pretty, cracked surface in the pictures and wondered what sort of texture this cookie might have. Turns out it's light, chewy and beautifully lemony. When I had some about an hour after baking (so, fresh, but cooled down enough from the oven), they were almost like macarons, especially the ones that turned out a little flatter. They were delicately crisp on the outside and moist and chewy in the middle. The day after they all had the light chewy bite but wasn't quite as reminiscent of a macaron as the day of baking. Still, they went down a right treat. I brought a huge box to the potluck and it was all gone by the end, and I got the comment that it was like a cookie you might get from professional bakers/stores. What a compliment that was!

These lemon crinkle cookies are pretty easy to make, and the recipe makes a LOT of cookies! I initially doubled the recipe because I don't think it says on the original how much it made, and wound up making about 80-90 cookies! (I lost count because I was testing the batches, see...) The recipe printed below is the original and should make about 40 cookies.

Lemon Crinkle Cookies (makes about 40 cookies)
Adapted slightly from Sundays With Jennie

- 1/2 cup (113g) unsalted butter, softened
- 1 cup granulated or regular sugar
- 1/2 tsp vanilla essence
- 1 whole egg
- 1 tsp lemon zest (I prefer to zest straight into the bowl so I used half a small lemon)
- 1 Tbsp fresh lemon juice (about half a small lemon)

- 1 1/2 cup all-purpose/white flour
- 1/4 tsp salt (omit if using salted butter)
- 1/4 tsp baking powder
- 1/8 tsp baking soda

- 1/2 cup icing/confectioners sugar


1) Pre-heat oven to 175C/350F.

2) Cream butter and sugar until it turns fluffy and a lighter yellow in colour. Add the vanilla essence, egg, lemon zest, and lemon juice, and beat until well-combined.

3) In another bowl, sift together flour, salt (if using), baking powder, and baking soda. Add this dry mixture to the wet mixture and gently stir with a wooden spoon until just combined.

4) Sift the icing sugar into a shallow bowl. Roll balls of the dough about the size of a heaped teaspoon, then roll it around in the icing sugar, and place on a baking tray lined with parchment/baking paper. Repeat with the rest of the dough. Leave about 2 inches in between each ball of dough as it does spread.

TIP: the icing sugar will start to get packed down as you roll the balls through it. Occasionally, mix the sugar up again with a spoon to loosen it back up.

5) Bake for 9-11 minutes, turning once halfway, until the bottoms are barely browned, and the tops take on a slightly cracked look.

6) Remove from the oven and let cool on the baking tray for about 3 minutes before moving to a wire rack to cool completely (they are quite delicate fresh out of the oven and can crumble if you try to move them before they cool a little).