Lemon Crinkle Cookies

These soft and chewy Lemon Crinkle Cookies are easy to make, packed with flavour and the perfect way to satisfy your sweet tooth!

Hiya guys, how are you all? How are you doing with isolation? I’m into week 8 now and it’s certainly a roller coaster. Some days I feel OK, others I can get quite emotional. A lot of it is frustration with how I still see people behaving. Ignoring the rules etc. Yes it’s not nice, but we have to do it. The quicker we all listen and do as we’re told, the quicker we can start having some normality again.

Anyway, let’s talk about these Lemon Crinkle Cookies. I love a crinkle cookie; they are soft and chewy and have an extra little hit of sweet as they’re rolled in icing sugar.

These Lemon Crinkle Cookies are also really easy to make! The dough comes together quickly and after chilling, you just have to roll the balls of dough in icing sugar before baking. There’s nothing fancy about this recipe, it’s just flavourful, tasty and will satisfy your sweet tooth!

I’ve made Crinkle Cookies before and they were a big hit in my house. The other flacours I’ve made are Chocolate and Gingerbread and I knew I needed to make a lemon variety come Spring.

There’s just something comforting about a homemade, warm from the oven cookie, and we could all do with some comfort right now.

There is one positive to this situation, I’m having to get very creative in the kitchen. This recipe may be “normal” but in the past few weeks, I’ve been experimenting with sized down recipes, egg free ones, ones that use cupboard ingredients. I like a challenge!

This week however, I just wanted cookies. Straight up, sunshine filled lemon cookies. It’s currently raining outside, but whenever it’s Spring, I want lemon everything. I cannot tell you how amazing these Lemon Crinkle Cookies taste.

They’re light, sweet, citrussy and buttery. You can also make them extra chewy or more cakey depending on how long you bake them and what you prefer.

I did a tray of each; I baked one tray for 13 minutes and one for 11 minutes. The 13 minute ones rose more and stayed risen. They are still chewy and soft, but slightly more cakey.

The tray I baked for 11 minutes, flattened out, but have an extra buttery, chewy texture with crisp edges. It’s truly down to personal preference.

Let’s go through how to make these Lemon Crinkle Cookies:

First up, I creamed the lemon zest, butter and sugar together. Then I added one egg and one egg yolk and mixed them in. I added in a little bit of yellow food colouring, just because I really wanted these cookies to stand out and have a beautiful yellow colour. Wilton “lemon yellow” was the colour I used and they really did turn out to be the perfect lemon colour! The last wet ingredient is 2tsp of lemon juice to really ramp up that lemon flavour.

I mixed the flour, baking powder, bicarbonate of soda, cornflour and salt together in a medium bowl, then added it to the egg and butter mixture. Then I mixed it until a dough formed and then placed it in the bowl I measured the flour in. After chilling it in the fridge for 2 hours, I got my trusty cookie scoop out and divided the dough into 1.5tbsp balls.

The final step is to roll the cookies in icing sugar before baking them. They need no extra decoration when they come out of the oven, so you can dig right in. I would say let them cool, but if you’re anything like me, you’ll be straight in, burnt fingers and all!