Lemon Crinkles


I was craving something lemony, saw this recipe for Lemon Crinkle Cookies and decided to test it out. I did make a few modifications. The recipe called for one stick of butter, but I wanted to use less than that, so I reduced the butter and also used oil. And I also used whole wheat pastry flour instead of white flour. These cookies were yum! A perfect chewy cookie with a hint of lemony goodness! They would go wonderfully with a cup of tea.

Lemon Crinkles

Servings: 18 cookies

1/4 cup butter, softened
1/8 cup oil
1 cup sugar
1/2 teaspoons vanilla extract
1 egg
1/2 teaspoon lemon zest
juice from 1 small lemon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 cup whole wheat pastry flour
1/2 cup powdered sugar


  1. Preheat oven to 350 degrees. 
Place a sheet of parchment paper on a baking sheets and set aside.
In a large bowl, cream butter, oil and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again.
  3. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly.
  4. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 14 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.*If  you are using a non stick darker baking tray, reduce baking time by about 2 minutes*

Original Source: Lauren Brennan – Lemon Crinkle Cookies


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