These lemon pie crinkle cookies are a burst of tangy citrus goodness in every bite. With their soft and chewy texture, they feature a bright lemon flavor that’s complemented by a crackled sugar coating. What makes them truly special is their filling—a luscious, zesty lemon condensed milk center that adds a creamy richness. These cookies are perfect for lemon lovers and are easy to prepare. Whether you’re baking for a gathering or treating yourself, these cookies will quickly become a favorite.
Why You’ll Love This Recipe:
You’ll love these lemon cookies for their fresh, vibrant flavor and soft, chewy texture. The crackled sugar coating gives them a beautiful finish, and the creamy lemon filling adds a delicious surprise. They’re easy to make and offer a delightful twist on traditional crinkle cookies with the tartness of fresh lemon juice. These cookies are perfect for any occasion, from an afternoon snack to a dessert for special gatherings.
Perfect Occasion:
These lemon crinkle cookies are ideal for spring and summer events, afternoon teas, or whenever you need a bright, refreshing treat. They’re perfect for bake sales, family gatherings, or as a gift for lemon lovers. With their sunny flavor and elegant appearance, they can easily steal the spotlight at any dessert table.
Decoration Tips:
For a beautiful finish, dust the cookies with extra powdered sugar just before serving to enhance the crackled appearance. You can also add a tiny piece of candied lemon peel or a fresh mint leaf on top of the filling for a pop of color. These cookies are visually stunning, and their crackled surface makes them look even more inviting.
Ingredients (makes 32 cookies, 20g each):
For the Cookies:
- 280g all-purpose flour
- 3g baking powder
- 200g granulated sugar
- Zest of 2 lemons
- 100g egg (about 2 eggs, room temperature)
- 60g oil
- 32g freshly squeezed lemon juice (strained)
For the Coating/Filling:
- 60g granulated sugar
- 100g powdered sugar
- 200g sweetened condensed milk
- 35g freshly squeezed lemon juice (strained)
Instructions:
- Prepare the Dry Ingredients:
In a medium bowl, mix the flour and baking powder together. - Prepare the Wet Ingredients:
In a separate bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils and enhance the aroma. Add the eggs, oil, and lemon juice to the sugar mixture. Whisk until well combined. - Combine Ingredients:
Sift the dry ingredients into the wet mixture. Use a spatula to gently mix everything together until a soft, homogenous dough forms. Cover the dough and refrigerate it for at least 1 hour. - Shape the Cookies:
Preheat the oven to 170°C (340°F). Take the dough out of the fridge and form 20g balls. Roll each ball in granulated sugar first, then in a thick layer of powdered sugar. Place them on a baking sheet lined with parchment paper, leaving about 3cm between each cookie. - Bake:
Bake the cookies for about 10 minutes, or until they crackle and the centers are no longer shiny. Remove from the oven. - Create Indentations:
While the cookies are still warm, gently press the center of each cookie with the back of a small measuring spoon or your finger to create a small well for the filling. - Prepare the Filling:
In a small bowl, mix the sweetened condensed milk and lemon juice until smooth. Transfer the mixture to a piping bag and fill the indentations in each cookie with the lemon filling. - Cool and Serve:
Let the cookies cool completely. Store them in an airtight container at room temperature for up to 7 days.
Storage Tips:
The cookie dough can be refrigerated for up to 5 days or frozen for up to 6 months, making it easy to bake fresh cookies whenever you want. Enjoy!
