As soon as I saw these on Instagram I knew I had to make them. Yellow is my favorite color and these cookies looked like a ray of sunshine! They're my favorite cookies to make as gifts as they are so impressive on a plate and universally loved by all. It's a light, soft textured cake-y cookie.
These cookies are shockingly easy to make. The only tricky part is refrigerating the dough so it's easier to handle, rolling into a ball and dipping into sugar and powdered sugar. Lemon juice, lemon zest and lemon extract gives this cookie it's zesty lemony flavor!
Tips for Making Lemon Crinkle Cookies
Chill the dough in the freezer for 5 minutes after scooping the dough onto the baking sheet, and before rolling in sugar. Makes it easier to handle and holds it shape better when baking so you get puffy cookies instead of flat cookies.
Smoosh the cookies into a fat hockey puck shape before rolling in sugar. By flattening you'll get a better shape and crinkle.
Be generous with the powdered sugar. Lay on the powdered sugar on thick to get the pretty crinkle look. If you're too stingy with the powdered sugar, the crinkle won't look as prominent.
Baking a big batch? Freeze ahead! This cookie dough is great for freezing into balls and baking from frozen when you're ready. Scoop the dough balls and place them on a cookie sheet close together, freeze and store in an airtight container. When you're ready to bake, pull them out of the freezer, smoosh them into fat hockey pucks, roll in sugar, and bake a couple minutes longer.
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This recipe for Lemon Crinkle Cookies from Beach House Kitchen is so perfect I can't improve on it any more. These cookies are PERFECTION!
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