Two lemon recipes in a row. Last week's was lemon yoghurt cake, this week it's lemon crinkle cookies. As you can see, I'm quite fond of lemon flavoured baked goods. I'm even making a lemon meringue pie today. Nom.
I love this peppermint chocolate crinkle cookie recipe. It's my favourite cookie recipe ever (closely followed by my NY Times' Choc Chip cookies). The peppermint chocolate cookies are probably one of my most-made cookie recipes too, and people are always are fascinated by the crackled look.
Crinkle cookies are easy to make, pretty and are very tasty. They’re moist and fudgy (almost brownie-like) and they’re hard to stuff up. Plus, the batter usually makes large amounts so they’re perfect for sharing. Or you can keep them all to yourself and eat them for breakfast, lunch and dinner. Whatevs.
These lemon crinkle cookies did not disappoint. They’re moist and fudgy. Their lemon flavour is sweet, not tart, and tastes just perfect.
Lemon Crinkle Cookies
makes approx. 30 cookies
2 cups plain flour
2 tsp baking powder
120g butter, softened
1 cup + 2 Tbsp sugar
1 Tbsp lemon zest
1 egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
8 drops yellow food coloring (optional)
1/2 cup icing sugar
Preheat oven to 180C and line a tray with baking paper. In a mixing bowl whisk together flour and baking powder.
Using a beater, cream together butter, sugar and lemon zest until pale and fluffy, about 3 minutes. Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Refridgerate for 30 minutes, or chuck in the freezer for dough to firm slightly.
Place icing sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time and shape into a ball, then roll in icing sugar and evenly coat. Place balls on the tray and evenly space them out as they will spread.
Bake for 10-13 minutes, keeping a close eye on them. Cookies will be done when they are slightly firm to the touch and have browned very slightly. Cool slightly on trays, then transfer to a wire rack to cool completely.
Note: if you want cookies that are moist and cake-like, make sure to take these cookies out of the oven when they are just undercooked, as they will continue to bake once you've taken them out of the oven.
Recipe has been adapted from somewhere, but I can't remember exactly where! If you know where this recipe originates from, let me know and I'll credit its owner.