Lemon crinkle cookies – a recipe for crinkle cookies with lemon, also known as snow cookies. These lemon cookies are so delicious, crispy and chewy. The dough is rolled into balls, pressed slightly flat and rolled in icing sugar. As they bake, the cookies crack and get a beautiful crinkled surface.
Also try my chocolate crinkle cookies.
Crinkle cookies are very popular in the US and perfect with a glass of milk. Even though they are called snow cookies, you can bake them all year round, but if you want to make them extra Christmassy, try adding ginger to the dough.
The baked cookies keep for about 5 days in a cookie tin at room temperature, and the dough freezes well. Put it in a bag or wrap it in cling film and freeze. Take it out the day before and keep it in the fridge overnight, then divide it into balls and roll them in icing sugar before baking. Also try my ginger snaps with lemon. Enjoy!
Lemon crinkle cookies
Ingredients
Instructions
Whisk oil, sugar, lemon juice, lemon zest and vanilla sugar together. Add the eggs one at a time while whisking. It just needs to be light and fluffy, so don’t whisk for too long. Mix flour, baking powder and salt and whisk it into the dough. Chill the dough for 1 hour.
Preheat the oven to 175°C (fan).
Roll the dough into balls of 35 g each. Press them slightly flat and roll them in icing sugar in a bowl. They should be fully covered, but only in a thin layer. Place them on 2-3 baking trays lined with baking paper, with plenty of space between each cookie. Bake for about 10-12 minutes depending on size. Let them cool on a wire rack. Enjoy!
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