These Lemon Crinkle Cookies are a burst of lemony goodness packed with the zing of fresh lemon juice, a hint of pure maple sugar sweetness, and the rich goodness of dairy-free butter. Get ready to take your spring baking adventures to the next level with this delightful lemon cookie recipe.
Lemon Crinkle Cookies: A Burst of Citrus Bliss
Get ready to embark on a sweet journey with these Lemon Crinkle Cookies – a perfect blend of zesty lemon zest, pure maple sugar, and decadent dairy-free butter.
If you’re craving a sunny spring baking adventure that elevates your taste buds and brings the magic of zesty lemon joy, these gluten-free lemon cookies are sure to be a hit with your friends and family! They’re perfect for Easter, Mother’s Day or any time you’re need a delicious kitchen escapade bursting of citrusy freshness with a delightful celebration of flavors.
Ingredients You’ll Need:
- Granulated Pure Maple Sugar: Enhances sweetness with a hint of maple, complementing the vibrant lemon flavor.
- Lemon Zest: Infuses a burst of citrusy aroma, intensifying the cookie’s lemony profile.
- Egg: Provides structure and moisture to achieve the perfect cookie texture.
- Dairy-Free (or Regular) Butter: Imparts rich, buttery notes while accommodating various dietary preferences. Opt for Violife or Miyokos to keep these lemon sugar cookies dairy-free.
- Fresh Lemon Juice: Elevates the tanginess, ensuring a zesty and refreshing taste.
- Vanilla Extract: Adds a subtle undertone of warmth, balancing the bright lemon essence.
- Gluten-Free 1-to-1 Baking Flour: Creates a gluten-free option, maintaining the cookie’s delightful texture. Opt for Bob’s Red Mill 1-to-1 Baking Flour for best results.
- Baking Powder and Baking Soda: Leavening agents contributing to the cookies’ light and airy structure.
- Salt: Enhances flavors, ensuring a well-balanced sweetness.
Instructions: How to Make Lemon Crinkle Cookies
- Prepare Lemon-Sugar Fusion: Whisk granulated sugar and lemon zest, intertwining sweet and citrusy notes for an aromatic base.
- Blend Wet Ingredients: Combine egg, melted butter, lemon juice, and vanilla, forming a luscious wet mixture.
- Integrate Dry Ingredients: Whisk together gluten-free baking flour, baking powder, baking soda, and salt, ensuring a harmonious dry blend.
- Unite Wet and Dry: Gently fold the dry mixture into the wet ingredients, crafting a smooth and sticky cookie dough. Chill for enhanced flavor.
- Roll and Coat: Form cookie dough balls, generously coating them in granulated and powdered sugar for a delightful crinkle texture.
- Chill and Preheat: Refrigerate the coated balls and preheat the oven, setting the stage for perfectly baked cookies.
- Bake to Perfection: Place chilled cookies in the oven, witnessing the crackling tops and golden edges that signify their readiness.
- Cool and Serve: Allow cookies to cool on a wire rack, ensuring they reach the ideal texture before serving.
Tips for Success:
- Optimal Chilling: Extend dough chilling time for intensified flavors and better shape retention.
- Sugar Coating Consistency: Ensure even and generous coating for the signature crinkle appearance.
- Precise Baking: Watch for crackled tops and golden edges, indicating perfectly baked cookies.
- Lemon Zesting Technique: Use a microplane for efficient lemon zesting, extracting maximum flavor.
Storage and Freezer Instructions:
- Short-Term Storage: Store cookies in an airtight container for up to a week, preserving their freshness.
- Freezing Dough: Freeze uncooked dough balls for later use, ensuring a quick and convenient treat whenever cravings strike.
- Make-Ahead Convenience: Prepare dough in advance, keeping it refrigerated until ready to bake, allowing for freshly baked cookies on demand.
Serving Suggestions:
- Tea Time Treat: Pair these citrus-infused delights with your favorite tea for a cozy and flavorful moment.
- Dessert Buffet Star: Showcase these cookies on dessert platters for gatherings, adding a burst of citrus to the spread.
- Gift-Worthy Goodies: Share the joy by gifting these crinkle cookies, delighting friends and family with a homemade treat.
Variations:
- Lemon-Poppyseed Twist: Incorporate poppyseeds for added texture, elevating the cookie’s appeal.
- Lemon-Glazed Elegance: Drizzle a simple lemon glaze for a glossy finish, intensifying the citrus experience.
- Lime Infusion: Experiment with lime zest and juice for a tangy twist, expanding the citrus flavor profile.
Substitutions:
- Sugar Alternatives: Customize sweetness by opting for alternative sweeteners suitable for individual preferences.
- Butter Choices: Choose between dairy-free and regular butter based on dietary needs.
FAQs (Frequently Asked Questions):
Q1: Can I use regular flour instead of gluten-free for a traditional version? Yes, regular all-purpose flour works perfectly if you’re not opting for a gluten-free version.
Q2: Can I freeze baked cookies for long-term storage? While freezing baked cookies is possible, it’s recommended to freeze the dough for fresher results.
Q3: How can I intensify the lemon flavor in these cookies? To enhance the lemony goodness, consider adding a touch more zest or a splash of additional fresh lemon juice during the mixing stage.
Q4: Can I make these cookies in advance for special occasions? Absolutely! Prepare the dough ahead, store it in the refrigerator, and bake fresh cookies when needed for a convenient and impressive treat.
Q6: Can I use pre-grated lemon zest from the store? While fresh zest is recommended for optimal flavor, pre-grated lemon zest can be used in a pinch. Ensure it’s of high quality for the best results.
Q7: What’s the secret to achieving the perfect crinkle texture? Coating the cookie dough balls generously in both granulated and powdered sugar before baking is the key to achieving the classic crinkle appearance.
Q8: Am I able to customize the size of the cookies? Certainly! Adjust the size of the cookie dough portions to create larger or smaller cookies, keeping in mind variations in baking time.
Q9: How do I prevent the cookies from spreading too much during baking? Chilling the dough adequately helps control spreading. Ensure the dough is thoroughly chilled before rolling and coating.
Q10: Can I use a different citrus fruit in place of lemons? Absolutely! Experiment with other citrus fruits like oranges or limes to create unique variations of these crinkle cookies.
Q11: Can I add nuts or other mix-ins to the cookie dough? Certainly! Chopped nuts, such as almonds or walnuts, can be a delightful addition for added texture and flavor.
Q13: Can I double the recipe for a larger batch? Yes, the recipe can be easily doubled to cater to larger gatherings or to have extra cookies on hand for future enjoyment.
Q14: Can I use a sugar substitute for a lower-calorie version? Absolutely! Opt for your preferred sugar substitute to tailor the cookies to your dietary preferences.
More lemon treat recipes you will love:
These Lemon Crinkle Cookies are a burst of lemony goodness packed with the zing of fresh lemon juice, a hint of pure maple sugar sweetness, and the rich goodness of dairy-free butter. Get ready to take your spring baking adventures to the next level with this delightful lemon cookie recipe.
- 1/2 cup granulated pure maple sugar , you can sub with any granulated sugar / granulated sweetener of choice. Opt for granulated monk fruit sweetener or Swerve for a lower carb / lower sugar option.
- 1/2 tablespoon lemon zest
- 1 large egg , room temperature
- 1/4 cup dairy-free butter , melted and cooled. Regular unsalted butter or ghee works too if you're not dairy-free.
- 2 tbsp fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup + 2 tbsp gluten free 1-to-1 baking flour , fluffed, spoon then leveled (all purpose flour will work too if you’re not gluten-free)
- ¼ tsp baking powder
- 1/4 tsp baking soda
- 1/8 teaspoon salt
- 1/3 cup granulated sugar / granulated sweetener of choice , or more as needed
- 1/2 cup powdered /icing sugar / sweetener of choice , or more as needed
- In a large bowl, add the sugar and lemon zest and whisk together until combined. (For extra lemony flavor, rub the sugar and zest together with your fingers for a minute or two to release the oils from the lemon zest.)
- Add the egg, melted and cooled butter, lemon juice and vanilla, and whisk until well combined.
- In a separate bowl, add the flour, baking powder, baking soda and salt, and whisk together until combined. Slowly stir the dry ingredients into the wet ingredients, and mix until well combined, and you get a smooth and sticky cookie dough batter. Cover with plastic wrap and chill in the fridge for at least 3 hours, or overnight.
- Line two large baking sheets with parchment paper. Set aside. Measure out the two sugars for rolling into separate small bowls.
- If the dough seems sticky, lightly dust your cookie scoop / measuring spoon and your hands with powdered sugar to prevent sticking. Using a large cookie scoop or a spoon, measure out eight equal-sized cookie dough portions (about 1 1/2 tablespoons each) and roll them into balls. Cover the remaining dough and place it back in the fridge.
- Roll each cookie dough ball into the granulated sugar until generously / very well coated then roll into the powdered / icing sugar until generously / very well coated.
Arrange the cookie dough balls on the prepared baking sheets and leave at least 2-inches apart from each cookie. Place the baking sheet to chill in the fridge while you preheat the oven.
Preheat the oven to 350 F.
Once preheated, remove the baking sheet from the fridge and place the baking sheet in the oven and bake for 9-11 minutes, or until the tops crack and the bottom edges are just starting to turn golden / golden brown.
- Remove the pan from the oven and let the cookies cool on the pan for 10 minutes then transfer the cookies to a wire rack and allow them to cool completely before serving. Repeat the scooping and baking process with the remaining dough.
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