Cookies
Lemon crinkle cookies
Bright lemon cookies with a soft, cakey middle and an easy two-sugar coating.
Based on Molly Marzalek-Kelly’s King Arthur Baking recipe ↗
- Time
- 2 hours 45 minutes
- Makes
- 22 cookies
- Oven, conventional
- 175°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Two bowls
- Baking trays
- Baking paper
- Cookie scoop
The icing sugar coating needs to be generous; a thin coating disappears into the dough.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Whisk flour, baking powder and baking soda. In a second bowl whisk sugar with lemon zest, oil, butter, vanilla, salt, lemon juice and egg.
- 2
Stir in the dry mixture. Chill the soft dough for 2–3 hours.
- 3
Roll balls first in granulated sugar, then generously in icing sugar.
- 4
Bake at 175°C (350°F) for 11–13 minutes. Cool on the tray.
Your baking notes
Notes stay on this device.