Get ready to count down to pure delight with our Lemon Crinkle Cookies, a treat that’s easy to make and incredibly rewarding. These cookies feature a zesty lemon flavor and a unique crinkle texture, combining a crisp outer layer with a soft, melt-in-your-mouth center. The process involves rolling the dough in both granulated and powdered sugar, which creates beautiful cracks as the cookies bake. Filled with a tangy lemon cream, these cookies are perfect for lemon lovers and anyone who enjoys a burst of citrus in their desserts.
Why You’ll Love This: These Lemon Crinkle Cookies are a delightful combination of tart and sweet, with a refreshing lemon flavor that brightens up any occasion. The contrast between the sugary exterior and the soft, buttery interior makes them an irresistible treat. The recipe is straightforward, and the results are consistently impressive. The added touch of lemon cream filling takes these cookies to the next level, offering a creamy, tangy surprise in every bite.
Perfect Occasion: These cookies are perfect for a variety of occasions. They make a delightful addition to any dessert table at parties, family gatherings, or holiday celebrations. Serve them at a tea party, pack them for a picnic, or enjoy them as a sweet snack with a cup of tea or coffee. Their bright flavor and appealing appearance make them a great choice for spring and summer events, but they’re equally comforting in cooler months.
Decoration Tips: To enhance their visual appeal, you can sprinkle a bit more powdered sugar on top of the cookies after baking. For a festive touch, add a tiny piece of candied lemon peel or a small edible flower in the center where the lemon cream is filled. You can also drizzle some lemon glaze over the cookies for extra flavor and shine.
Ingredients for Cookies:
- 2 eggs
- 200 grams of sugar
- 50 grams of butter, melted
- A pinch of salt
- Grated zest of 1 lemon
- 40 ml of vegetable oil
- 1 teaspoon of vanilla extract
- 350 grams of all-purpose flour
- 1 packet of baking powder
- 2 tablespoons of lemon juice
- 100 grams of powdered sugar (for coating)
- 50 grams of granulated sugar (for coating)
Instructions:
- Prepare the Dough: In a large bowl, rub the lemon zest with the sugar until fragrant. Add the eggs and vanilla extract, beating until the sugar dissolves. Gradually mix in the melted butter and vegetable oil. Add the pinch of salt, baking powder, and flour, mixing until a dough forms. Chill the dough in the refrigerator for at least 2 hours.
- Form Cookies: Preheat your oven to 180°C (356°F). Roll the chilled dough into walnut-sized balls. Roll each ball first in granulated sugar and then in powdered sugar.
- Bake: Place the sugar-coated balls on a baking sheet lined with parchment paper. Bake for 10 minutes, or until the cookies have spread and developed crinkles.
- Prepare the Lemon Cream: In a saucepan, whisk together 2 egg yolks, 65 grams of sugar, and 40 ml of lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in 45 grams of butter until smooth. Let the cream cool completely.
- Fill Cookies: While the cookies are still warm, make a small indentation in the center of each. Once cooled, fill the indentations with the chilled lemon cream.
Enjoy these delightful lemon crinkle cookies, bursting with fresh citrus flavor and a creamy, tangy surprise inside!
