These melt-in-your-mouth lemon crinkle cookies are like a bite of sunshine! Unlike some , this recipe calls for double the dose of lemon—in fresh juice and grated zest—for a pop of bright flavor. The secret to their pretty crackled tops is a roll in two types of sugar before baking to chewy perfection. Add these to your list of ! Dunk one in a cup of afternoon tea or serve them as a lovely .
Why should lemon crinkle cookies be rolled in sugar twice?
To create the beautifully crinkled tops to these cookies, the dough needs to be rolled in granulated sugar first. The crystals in granulated sugar help dry out the outside of the cookie while keeping the inside cakey and soft. It also creates a barrier so that the powdered sugar doesn't melt away before the cookies come out of the oven.
Why did my crinkle cookies spread?
Did you rush the chilling time? Chilling the dough for at least an hour is a crucial step for these
. The butter in the dough needs time to firm up before baking. Otherwise, the cookies will likely spread too thin while baking.
Can bottled lemon juice be used in lemon cookies?
Since lemons are the star of the show, stick to fresh (you'll need the from the peels anyway). Roll the lemons on your counter with the heel of your hand, pressing down slightly to loosen their juices.
How do you know when crinkle cookies are done?
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