Lemon Crinkle Cookies | Rich and Delicious
Craving a burst of citrus goodness? Dive into the delightful world of lemon crinkle cookies that are sure to brighten your day! These treats are extra rich and bursting with flavor thanks to a secret ingredient: egg yolk! Perfectly soft, beautifully crinkled, and oh-so-irresistible—your new favorite treat is just a batch away!
Looking for some inspiration?… For more Recipes with Lemon, click HERE! ; for more Recipes with Egg Yolk, click HERE! ; for more Citrus Recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Lemon Crinkle Cookies | Rich and Delicious
Equipment
Ingredients
- 3.53 oz (100 g) butter (Melted)
- 4.25 oz (120 g) granulated sugar
- 1 lemon zest (From 1 lemon)
- 1.25 oz (35 g) lemon juice (From 1 lemon)
- 1 egg (Large)
- 1 egg yolk (Large)
- 9.20 oz (260 g) all-purpose flour
- 1 Tbsp (12 g) baking powder
- powdered sugar (To coat)
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
LEMON CRINKLE COOKIES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.3.53 oz butter
- In a mixing bowl, rub the lemon zest and granulated sugar together.4.25 oz granulated sugar, 1 lemon zest, 1.25 oz lemon juice, 1 egg, 1 egg yolk
- Add in the lemon juice, egg and egg yolk. Mix until combined.Fold the all-purpose flour and baking powder until no dry spots remain. Keep the dough in the mixing bowl, film to contact and refrigerate for 2 hours. NOTE: You really want to the dough to be cold when it gets into the oven.9.20 oz all-purpose flour, 1 Tbsp baking powder
ASSEMBLY
- Preheat oven to 350F/180C.
- When ready, using a 3-Tablespoon cookie scoop, scoop out the cookie dough. Gently roll it into the powdered sugar and place it directly on your prepared baking sheet, at least 2 inches | 6 cm apart so they have room to grow.powdered sugar
BAKE!
- Bake for 12 minutes at 350F/180C. (Every oven heats differently, monitor your Crinkles from 12 minutes). It is ready when they are barely golden around the edge and the crack has formed.
- Once your Lemon Crinkle Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!
Video
Nutrition
Credit: My Friend Alicia from the Blog Bal des Saveurs ; Recipe: Crinkles au citron. It is really the first time I fell head over heels on a lemon crinkle recipe ; the extra egg yolk makes a huge difference, these cookies are soft and delicious. Everyone loved them. Merci Alicia!, ~Nessa
Avec cette recette je participe au défi du mois de Janvier 2025 “Les agrumes” du groupe Facebook “tests de recettes entre blogueurs”. Je remercie sincèrement mon amie Alicia du Blog Bal des Saveurs chez qui j’ai déniché cette délicieuse recette. Un vrai coup de coeur merci Alicia. Bises, ~Nessa
Je kiffe les craquelés et en particulier ceux au cutron un pur régal. Bises
Oh mais ceux-la sont les meilleurs que j’ai mangé depuis bien longtemps. La boite s’est vite vidée ahah! Bises Assia, à bientôt, ~Nessa
Tellement appétissant et délicieux !
Tu me fais si plaisir, merci beaucoup Isabelle! Grosses Bises, ~Nessa
Ces craquelés au citron sont terriblement tentants, un vrai délice ! Bisous.
Merci beaucoup, ils sont terriblement bons! Bises, ~Nessa
est-ce que les roses des sables peuvent être considérées comme une douceur chocolatée c’est pour la bataille food car pas en avance merci beaucoup pour ta réponse
une bonne soirée bises
Mais oui Guy c’est parfais! Je te rajoutes à la liste avec les filles. Merci d’être parmi nous, cela me fait si plaisir! Grosse sBises, ~Nessa