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Lemon Cream Crinkle Cookies are one of my favorites. But then I only bake what I love, so…. they are all my favorites! As promised, here is my tried and tested recipe for them, which I hope you will enjoy.
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THE STORY
I know you want the recipe, so I’ll keep it brief.
As it turns out, Lemon Crinkle Cookies have been around a loooooong time. And yet, despite having lived in the United States for over 20 years, having traveled here for about as many before that, and having many, many, many foodie friends, I only discovered them about a year and a half ago.
My friend Sally and I had treated ourselves to an outing + lunch at a lovely nursery called High-Hand Nursery in Loomis, here in the California Gold Country. That’s a favorite and absolutely recommended, by the way. If you like, you can see my piece about Folsom with this and other recommendations in the area.
After we ordered our lunch, I headed to the restroom. On my way, I passed through a little pantry shop they have, and that is where my eyes were drawn to a little display with freshly baked cookies, among which were large lemon crinkle ones. Of course I bought some and, after lunch, we opened the bag and tried them. Soooo good!
I kept thinking about them all the way home and knew I would have to either find the recipe, or create one from scratch. In the end, I ended up doing both.
When I first looked around for recipes, I found there was no shortage of them. It seemed that, all of a sudden, these cookies had become popular again. I picked one that sounded good and – as always when I try a new recipe – I tested it without modifications.
I was not happy with the results, not at all. That is when I started from scratch. Several tests later, I was finally satisfied and had the recipe that I will now share with you.
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LEMON CREAM CRINKLE COOKIES
INGREDIENTS
always at room temperature
– eggs: 110 gr. (without shell, of course), about 2 large eggs (American size large)
– granulated sugar: 130 gr.
– baking powder, sieved: 1 & 1/2 teaspoons (7.5 gr.)
– all purpose flour, sieved: 230 gr.
– corn starch, sieved: 30 gr.
– kosher salt: 1/4 teaspoon
– pure vanilla extract: 1 teaspoon
– butter (unsalted): 90 gr.
– finely grated lemon zest from 2 large lemons
– pure lemon oil (food grade): 1/2 teaspoon
– crème fraîche: 100 gr. (I like this one, and also this one)
– powder sugar for rolling (sieved): 70 gr.
– granulated sugar for rolling: 100 gr.
Recipe yields 36 cookies using a 1 Tablespoon scoop / 3-4cm diameter porzionatore per gelato in acciaio (for my Italian friends)
You will also need 2 parchment-lined half cookie sheets, and – if you don’t already have it – an electronic scale that measures grams (besides ounces).
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THE PROCESS
PHASE 1
1. Blend the flour, cornstarch, baking powder and salt in a bowl. Set aside.
2. In a large bowl (or in the bowl of an electric stand mixer) place the 150gr. sugar with the freshly grated lemon peel and work them together with your fingers. This way the lemon peel will release the oils better.
3. Add the butter in pieces and work together until well blended and creamy. I use my hands, you can use the mixer on medium if you like. Add the vanilla extract and the lemon oil.
4. Place the eggs in a small bowl and whisk lightly together, then add and blend the eggs in a little at a time.
5. Add the crème fraîche and blend.
6. Add the dry ingredients in 2-3 times and blend only until combined, using a wooden spoon, or the mixer at medium speed. Don’t overmix.
Cover and refrigerate for minimum 2 hours, longer is better. I usually refrigerate overnight.
PHASE 2
1. Pre-heat the oven to 350F (176 C).
2. Scoop the dough out using a 1 Tablespoon scooper (flush, no heap), roll into balls with hands. Roll each ball in the granulated sugar and then in the powder sugar. Place them on a parchment-lined baking sheet at a 2-inch distance from each other. They will rise and expand as they bake.
3. Bake for about 10 minutes. You want to see a gentle gold tone around the edges, but no more than that. Cool on the tray for 2-3 minutes, then move to a cooling rack.
Freshly baked, these cookies are tender and cake-like, with a gentle touch of crisp from the sugar around the edges. They are best eaten on the same day of baking, but will be good for 2-3 days after. I wouldn’t go past 5 days, not that you will, as they will be gone long before that. Store in an air-tight container.
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I hope you will enjoy this recipe and these wonderful cookies. If you have any questions, just send me an e-mail. And if you would like more cookie recipes, you can click on the widget below.
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