Brighten up your day with these Lemon Crinkle Cookies, a zesty and delightful twist on the traditional crinkle cookie. Featuring a lemon-infused dough dusted in powdered sugar and filled with a homemade lemon curd, these cookies are the perfect combination of tangy and sweet. The crinkly texture and the soft, curd-filled center make every bite a delight.
Why You’ll Love This Recipe: These cookies offer a refreshing burst of lemon flavor, making them a fantastic treat for citrus lovers. They’re eye-catching with their crinkled appearance and dusting of sugar, perfect for special occasions or as a cheerful addition to any cookie platter.
Perfect Occasion: Ideal for spring gatherings, tea parties, or as a bright addition to a holiday cookie exchange. Their sunny, cheerful appearance and flavor make them particularly suited for events where a light, refreshing dessert is desired.
Decoration Tips: The sugary crinkle exterior is visually appealing on its own, but you can also garnish the cookies with a thin slice of candied lemon or a sprinkle of grated lemon zest right before serving to enhance their citrusy appeal.
Ingredients for Lemon Crinkle Cookies:
- 100g soft butter
- 90g sugar
- Zest of 1 lemon
- 1 egg
- Juice of 1 lemon
- 300g flour
- 1/2 packet of baking powder
- A pinch of salt
- Powdered sugar, for rolling
Instructions for Cookies:
- In a mixing bowl, combine the lemon zest and sugar to release the citrus oils.
- Cream the butter into the sugar mixture until smooth.
- Add the egg and lemon juice, mixing well.
- Sift in the flour, baking powder, and salt, and mix to form a dough.
- Flatten the dough into a disc and wrap in plastic. Freeze briefly to firm up.
- Once firm, divide the dough into 16 equal parts and roll each into a ball.
- Coat each ball in powdered sugar and place on a baking sheet.
- Press a small indent into each cookie using a melon baller or your finger.
- Optionally, add a small spoonful of lemon curd into each indent.
- Bake at 180°C (356°F) for 15 minutes.
Ingredients for Lemon Curd:
- Juice and zest of 1 lemon
- 50g sugar
- 1 egg
- 6g cornstarch
- 15g butter
Instructions for Lemon Curd:
- In a saucepan, whisk together the lemon juice and cornstarch.
- Add the egg and sugar, and cook over medium heat, stirring constantly until thickened.
- Remove from heat and whisk in the butter until smooth.
- Let cool before using as filling for the cookies.
Enjoy! Serve these Lemon Crinkle Cookies fresh and enjoy the burst of lemon flavor with each bite. The combination of the soft, crinkly texture of the cookies and the creamy lemon curd makes them irresistibly appealing and delicious.
