Introduction to Very Lemon Crinkle Cookies
When you're craving something sweet yet zesty, look no further than very lemon crinkle cookies. These delightful treats are a citrus twist on the classic crinkle cookie, featuring a bright lemon flavor that dances on your palate. With a soft, chewy texture and a signature powdered sugar coating, these cookies not only taste fabulous but also look stunning on a dessert platter.
The process of making very lemon crinkle cookies is as enjoyable as eating them. You’ll start by whisking together a few simple ingredients like flour, cornstarch, and baking soda, then creating a creamy lemon-infused batter that requires chilling for at least three hours. This step is crucial as it deepens the flavors and prevents the cookies from spreading too much while baking. Plus, the anticipation makes the first bite even more rewarding!
If you’re new to baking or a seasoned pro, this recipe is straightforward and offers a delightful way to brighten your day or impress guests. Consider pairing them with a refreshing herbal tea or a glass of lemonade for a truly delightful experience. Ready to bring sunshine into your kitchen? Let’s dive a little deeper into the recipe.
Ingredients for Very Lemon Crinkle Cookies
When it comes to baking very lemon crinkle cookies, the right ingredients are key to achieving that delightful burst of flavor and tender texture we all love. Let’s break it down!
Essential Dry Ingredients
- All-Purpose Flour: 2 and ½ cups (313g) is perfect for structure. Make sure to measure it correctly by spooning and leveling for accuracy.
- Cornstarch: 1 teaspoon helps create a softer cookie. If you don’t have it, feel free to skip it; the cookies will still turn out delightful.
- Baking Soda and Salt: Just the right amounts (1 teaspoon baking soda and ½ teaspoon salt) will help your cookies rise and flavor them beautifully.
Perfectly Sweetened Base
- Unsalted Butter: ¾ cup (170g), softened to room temperature, adds richness and flavor.
- Granulated Sugar: 1 cup + 2 tablespoons (225g) ensures a lovely balance of sweetness, crucial for those tangy lemon notes.*
Zesty Additions
- Fresh Lemon Juice: ¼ cup (60ml) provides that essential citrus flavor.
- Lemon Zest: 1 tablespoon, packed, intensifies the lemon taste. Don't skimp on this!
Optional Rolling Ingredients
- Granulated Sugar and Confectioners’ Sugar: These are used for rolling the cookies, giving them the classic crinkle effect.
With these ingredients on your countertop, you're all set to whip up a batch of very lemon crinkle cookies! Want to explore more about the magic of these flavors? Check out Sally's Baking Addiction for tips on achieving the best results. Happy baking!
Preparing Very Lemon Crinkle Cookies
Baking cookies can be incredibly rewarding, and there's something uniquely delightful about the bright, zesty flavor of very lemon crinkle cookies. Whether you're planning a cozy night in or a small gathering with friends, these cookies add a touch of sunshine to any occasion. Let's break down the steps you need to follow to ensure your cookies turn out perfectly fluffy and bursting with lemony goodness.
Gather Your Ingredients
Before diving into the mixing and baking, it’s essential to have all your ingredients lined up and ready. Here’s what you will need:
- 2 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 cup + 2 tablespoons granulated sugar
- 1 large egg
- ¼ cup lemon juice (fresh is best!)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For rolling: Granulated sugar and confectioners’ sugar
You'll also want to grab a citrus juicer and a zester for the freshest flavors.
Mix the Dry Ingredients
In a medium bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Whisk these dry ingredients together until they’re well mixed, and set this bowl aside. This step is crucial as it ensures an even distribution of leavening agents, resulting in beautifully fluffy cookies.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy—about three minutes should do the trick. Don’t worry if the mixture looks a tad curdled when you add the egg, lemon juice, lemon zest, and vanilla extract; that’s perfectly normal! Mix until everything is well combined.
Add Lemon Juice, Zest, and Egg
Incorporating fresh lemon juice and zest is key for those very lemon crinkle cookies you’re aiming for! Make sure to mix well after adding these ingredients—this is where all that lemony flavor comes alive.
Combine the Dough and Chill
After blending your wets and dries, you’ll notice a thick, sticky dough forming. Cover this dough tightly and leave it in the refrigerator to chill for at least three hours (or up to three days!). Chilling the dough is vital; it prevents spreading and allows flavors to develop beautifully.
Roll the Cookie Dough
Once your dough is nicely chilled, preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Scoop out about 1 tablespoon of dough (weighing roughly 20g) for each cookie ball. For a lovely finish, roll them first in granulated sugar and then generously in confectioners' sugar. Don’t be shy here; the more, the merrier!
Bake the Cookies
Place your rolled dough balls three inches apart on the baking sheets and bake for about 12-13 minutes. Keep an eye on them—the edges should set while the centers remain soft! If you notice they aren’t spreading, gently bang the baking sheet on the counter a few times to encourage that perfect crinkle.
Once done, allow them to cool on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. The result? Delightfully soft, flavorful cookies that bring a smile to your face with every bite!
Enjoy making your very lemon crinkle cookies! You'll be serving up sweet, zesty treats everyone will adore.
Variations on Very Lemon Crinkle Cookies
Lemon-lime crinkle cookies
Elevate your very lemon crinkle cookies with a burst of lime! Just replace a portion of the lemon juice and zest with fresh lime juice and zest. This adds a delightful twist and creates a tangy duo that’s perfect for summer gatherings. You can even experiment with the proportions; try a 50/50 mix for a balanced citrus punch!
Gluten-free lemon crinkle cookies
Craving a gluten-free treat? You can easily adapt the very lemon crinkle cookies recipe by swapping the all-purpose flour for a 1:1 gluten-free baking mix. Make sure to check the ingredients to avoid any unnecessary additives or fillers. This way, everyone can enjoy these deliciously zesty cookies, no matter their dietary restrictions!
For additional tips on gluten-free baking, check out King Arthur Baking’s guide.
Baking Tips for Very Lemon Crinkle Cookies
When it comes to baking very lemon crinkle cookies, a few handy tips can elevate your game to the next level. Here are some essential tricks:
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Chill Your Dough: Chilling is crucial! Allow the cookie dough to rest in the fridge for at least three hours. This helps the flavors meld and prevents excessive spreading in the oven.
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Zesty Freshness: Use freshly squeezed lemon juice and zest for the best flavor. If you're unsure how much juice you need, remember that 1-2 lemons usually yield enough.
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Two-Coat Sugar Technique: For that perfect snowy crinkle effect, roll the cookie balls first in granulated sugar, then generously coat them in confectioners' sugar. This will result in a delightful sweetness on the outside.
Feeling inspired? Check out our favorite baking tips to enhance your cookie-making skills even further!
Serving Suggestions for Very Lemon Crinkle Cookies
When it comes to enjoying your very lemon crinkle cookies, the possibilities are endless! Here are some delightful serving suggestions to enhance your cookie experience:
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Pair with Tea or Iced Lemonade: The refreshing citrus flavor of these cookies complements a warm cup of tea or a chilled glass of iced lemonade. This makes for a perfect afternoon treat or a light dessert after a meal.
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Layer with Cream: Consider using whipped cream or mascarpone between two cookies to create a luscious sandwich cookie. It adds a creamy texture that balances their delightful crinkle effect.
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Perfect for Gifting: Package these cookies in a cute box with a ribbon for a sweet gift. Your friends and family will appreciate the thoughtful gesture and enjoy the burst of lemon flavor.
Remember, these cookies are best served fresh but can be stored in an airtight container for a week. Enjoy!
Time Breakdown for Very Lemon Crinkle Cookies
When you're ready to whip up a batch of these delightful very lemon crinkle cookies, it's helpful to know how long your kitchen adventure will take. Here’s a quick breakdown to guide you:
Preparation Time
To prepare the dough, you'll need about 20 minutes of active time. However, don’t forget to plan ahead! The dough requires at least 3 hours of chilling time in the refrigerator, which allows the flavors to deepen and makes the dough easier to handle.
Baking Time
The actual baking process takes around 12 minutes. Keep an eye on your cookies to ensure they achieve that perfect crinkle without overbaking.
Total Time
Altogether, you’re looking at a total time of approximately 3 hours and 35 minutes from start to finish. Most of that time is passive as the dough chills, so it's perfect for multitasking or lounging with your favorite show while you wait!
For even more tips on making cookies, check out Taste of Home for some fantastic cookie baking secrets. Happy baking!
Nutritional Facts for Very Lemon Crinkle Cookies
Calories
Each Very Lemon Crinkle Cookie contains approximately 150 calories. This makes them a delightful treat for lemon lovers that won't derail your day too much.
Sugar
With about 10 grams of sugar per cookie, these zesty bites provide just the right amount of sweetness to complement the tart lemon flavor. Do you prefer them a bit sweeter? You might consider adding a sprinkle of extra sugar prior to baking!
Fat
These cookies have around 6 grams of fat each, primarily from the butter. If you're looking to lighten the recipe, consider using a substitute like coconut oil. Just ensure your cookies still deliver that melt-in-your-mouth texture you crave.
Whether you're baking for a gathering or indulging solo, these Very Lemon Crinkle Cookies are sure to please! Check out these healthier baking tips to make your next batch even better!
FAQs about Very Lemon Crinkle Cookies
Can I make the dough in advance?
Absolutely! You can chill the dough for up to three days, making it perfect for meal prep. Just keep it tightly covered in the fridge. If you want to store it longer, unbaked cookie dough balls freeze quite well for about three months. To bake, just thaw them for around 30 minutes before rolling in sugar and popping them in the oven.
How should I store the cookies?
After baking your very lemon crinkle cookies, let them cool completely. Store them in an airtight container at room temperature, and they'll stay fresh for up to a week. If you want to keep them longer, consider freezing them; they maintain their flavor and texture wonderfully!
Can I substitute lemon with other citrus?
Certainly! Feel free to experiment with other citrus fruits such as limes, oranges, or even grapefruit. Keep in mind that the flavor will change with different fruits, but it can yield equally delicious results! If you’re a fan of citrus, consider trying out Meyer lemons for a sweeter twist.
Conclusion on Very Lemon Crinkle Cookies
In summary, very lemon crinkle cookies are a delightful treat that brings a burst of citrus flavor to your day. Their soft texture, combined with the sweetness of confectioners' sugar, makes them irresistible. Perfect for sharing, or just indulging yourself, these cookies are a definite must-try for any lemon lover!
Very Lemon Crinkle Cookies
Equipment
- hand mixer
- Stand Mixer
- baking sheets
- parchment paper
- citrus juicer
- citrus zester
Ingredients
- 2.5 cups all-purpose flour spooned & leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 large egg at room temperature
- ¼ cup lemon juice fresh or bottled, at room temperature
- 1 tablespoon lemon zest packed, it's a lot of zest!
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling (optional)
- 1 cup confectioners’ sugar
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 3 minutes. Add the egg, lemon juice, lemon zest, and vanilla extract and beat on high speed until combined, about 1 minute. Mixture will appear curdled and that’s ok. Scrape down the sides and up the bottom of the bowl. Add the flour mixture and beat on low speed until combined. Dough is thick, creamy, and sticky.
- Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 10 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Roll the balls in granulated sugar first and then in confectioners’ sugar. Place 3 inches apart on the baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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